Hard Skills
IntermediateSensory EvaluationThe process of using sight, smell, and touch to assess the freshness, quality, and grade of fish and seafood products.
AdvancedHACCP ComplianceImplementing and auditing Hazard Analysis and Critical Control Points systems to manage food safety risks in fish processing.
IntermediateSpecies IdentificationThe ability to accurately distinguish between various fish and seafood species to prevent commercial fraud and mislabeling.
AdvancedRegulatory KnowledgeUnderstanding local and international laws, such as FDA or CFIA regulations, regarding fish product standards and safety.
IntermediateSanitation InspectionEvaluating the cleanliness and hygiene of fish processing facilities, equipment, and storage areas.
BasicData Recording and ReportingDocumenting inspection findings, temperature logs, and grading results accurately in digital or paper formats.