Hard Skills
IntermediateAutomated Processing Equipment OperationThe ability to operate and monitor machines that fillet, skin, scale, or bone fish and seafood products.
IntermediateHACCP ComplianceAdhering to Hazard Analysis and Critical Control Points protocols to prevent biological, chemical, or physical contamination.
IntermediateSeafood Quality InspectionIdentifying defects in seafood such as bruising, discoloration, parasites, or improper cuts and removing substandard items from the line.
Entry-levelIndustrial Sanitation ProceduresKnowledge of specific chemicals and pressure-washing techniques used to clean and disinfect food processing areas and machinery.
Entry-levelOccupational Health and Safety (OHS)Strict adherence to safety guidelines regarding high-speed blades, wet surfaces, and heavy machinery to prevent workplace injuries.