Hard Skills
AdvancedHACCP AuditingThe systematic evaluation of Hazard Analysis and Critical Control Points to identify and mitigate food safety risks in fish processing.
IntermediateSensory EvaluationThe use of human senses to assess the freshness, texture, and odor of fish products to determine quality grades.
IntermediateRegulatory KnowledgeIn-depth understanding of national and international laws governing the harvesting, processing, and labeling of fish.
IntermediatePathogen SamplingThe procedure of collecting biological samples from fish products for laboratory analysis of contaminants like Listeria or Salmonella.
IntermediateSpecies IdentificationThe ability to distinguish between various fish and shellfish species to verify labeling accuracy and prevent commercial fraud.
BasicDetailed DocumentationMaintaining precise records of inspection results, temperatures, and corrective actions taken during the inspection process.