Hard Skills
IntermediateSensory EvaluationThe use of sight, smell, and touch to assess the freshness, texture, and overall quality of fish products.
IntermediateSpecies IdentificationThe ability to accurately distinguish between various species of fish and seafood to ensure correct sorting and labeling.
AdvancedHACCP ComplianceApplying Hazard Analysis and Critical Control Points principles to monitor food safety hazards throughout the grading process.
BasicTraceability DocumentationRecording weights, grades, and batch codes accurately in digital or manual logs to track product movement.