Hard Skills
IntermediateIndustrial Food Processing Machinery OperationSetting up, operating, and monitoring automated equipment used to cut, bread, fry, and freeze fish sticks.
IntermediateHACCP and Food Safety ComplianceApplying Hazard Analysis and Critical Control Points principles and Good Manufacturing Practices (GMP) to prevent biological, chemical, and physical contamination.
EntryVisual Quality InspectionMonitoring the output of the processing line to identify defects in breading coverage, color, size, and texture of fish sticks.
EntryWorkplace Safety and PPE AdherenceFollowing strict safety protocols, including the correct use of waterproof gear, non-slip footwear, and hearing protection in a wet, noisy environment.
EntrySanitation and SterilizationCleaning and disinfecting fish processing equipment and work areas using specialized chemicals to meet sanitary standards.