Hard Skills
IntermediateManual DexterityThe ability to coordinate small muscles in the hands and fingers to pack and sort seafood products quickly and accurately.
BasicFood Safety and Hygiene ComplianceAdherence to strict sanitary standards and protocols to prevent contamination and ensure the safety of seafood for consumption.
IntermediateQuality Inspection and GradingThe skill of visually and physically inspecting fish to categorize them based on size, weight, and freshness standards.
BasicWorkplace Health and Safety (WHS)Understanding and following safety protocols regarding sharp tools, heavy machinery, and slippery surfaces common in fish processing.
IntermediatePackaging Equipment OperationThe ability to operate and monitor machinery such as vacuum sealers, labeling machines, and industrial scales.