Hard Skills
IntermediateManual Fish FlakingThe process of manually separating cooked fish meat from the skin, bones, and dark meat to produce high-quality flakes for canning or packaging.
IntermediateFood Safety and HACCP ComplianceAdhering to Hazard Analysis and Critical Control Points standards to prevent biological, chemical, or physical contamination during fish processing.
IntermediateDefect IdentificationThe ability to visually and tactilely detect foreign objects, parasites, bones, or spoiled meat in processed seafood.
Entry-levelWorkplace Health and Safety (WHS)Knowledge of safety protocols in a wet, cold, and repetitive environment, including proper use of personal protective equipment (PPE).
Entry-levelIndustrial Equipment SanitationApplying specific chemical cleaners and pressurized water systems to disinfect processing tools and conveyor belts.