Hard Skills
ExpertSensory Seafood EvaluationThe systematic use of human senses including sight, smell, and touch to assess the freshness, texture, and quality of fish products.
AdvancedHACCP ManagementOverseeing and enforcing Hazard Analysis and Critical Control Points protocols specifically tailored for seafood processing and storage.
IntermediateRegulatory Documentation and ReportingThe accurate recording of inspection findings, compliance levels, and corrective actions in accordance with government and international standards.
AdvancedSanitation Standard Operating Procedures (SSOP) OversightMonitoring the cleanliness of facilities and equipment to prevent cross-contamination in fish processing environments.