Hard Skills
IntermediateSkinning Machine OperationOperating and adjusting specialized mechanical skinning equipment to remove skin from fish fillets or whole fish efficiently.
IntermediateFood Safety and HACCP ComplianceAdhering to Hazard Analysis and Critical Control Point protocols and general hygiene standards to prevent contamination in seafood processing.
IntermediateSeafood Quality InspectionVisually identifying defects, parasites, or remaining skin fragments on fish to ensure they meet grade standards.
IntermediateOccupational Health and Safety (OHS)Applying safety procedures related to blade handling, machine guarding, and working in wet environments to prevent injury.
BeginnerEquipment Cleaning and SanitationPerforming routine breakdown and deep cleaning of skinning equipment to remove biological residue.
AdvancedYield OptimizationAdjusting machine settings and handling fish in a manner that maximizes the amount of meat recovered from the skinning process.