Hard Skills
Entry to IntermediateManual Fish HeadingThe technique of removing fish heads using knives while maximizing meat yield and adhering to production speeds.
IntermediateFood Safety and Sanitation (HACCP)Adherence to Hazard Analysis and Critical Control Points protocols to prevent biological, chemical, and physical contamination.
IntermediateKnife Handling and MaintenanceThe ability to safely use, clean, and sharpen industrial knives used in high-volume seafood processing.
IntermediateAutomatic Heading Machine OperationSetting up, monitoring, and performing basic troubleshooting on automated machinery used to decapitate fish.
IntermediateQuality Grading and InspectionEvaluating the freshness, color, and integrity of fish to categorize products according to market standards.
EntryOccupational Health and Safety (OHS) ComplianceFollowing workplace safety standards including the use of PPE and ergonomic practices in cold, wet environments.