Hard Skills
IntermediateHACCP ComplianceUnderstanding and applying Hazard Analysis and Critical Control Points principles to ensure food safety throughout the fish processing cycle.
SpecialistManual Fish FilletingThe ability to use specialized knives and tools to remove bones and skin from fish efficiently while maximizing meat yield.
BasicCold Chain ManagementMonitoring and maintaining specific temperature controls for raw and processed seafood to prevent spoilage and bacterial growth.
IntermediateSeafood Quality InspectionVisual and sensory assessment of fish to identify parasites, defects, or signs of decomposition.
BasicSanitation and Hygiene ProtocolsStrict adherence to cleaning and sterilization procedures for machinery, tools, and personal protective equipment.
IntermediateMachinery Operation and MaintenanceSafe operation of industrial fish processing equipment such as skinners, descalers, and vacuum sealers.