Hard Skills
Entry-levelManual Material HandlingThe ability to safely lift, move, and deposit fish stock into processing hoppers according to physical safety guidelines.
IntermediateFood Safety and Sanitation (HACCP)Understanding and applying hygiene protocols to prevent cross-contamination during the raw material handling phase.
Entry-levelMachinery MonitoringObserving hopper levels and conveyor speeds to ensure a steady flow of product without overloading the system.
Entry-levelSorting and GradingQuickly identifying and removing damaged fish or foreign objects from the stock before it enters the processing unit.
FoundationalOccupational Health and Safety (OHS)Adhering to safety protocols regarding wet floors, heavy machinery, and the use of personal protective equipment (PPE).