Hard Skills
IntermediateKnife Handling and Precision CuttingThe ability to accurately fillet, skin, and portion frozen fish using specialized knives and tools while minimizing waste.
BasicFood Safety and Sanitation (HACCP)Adherence to Hazard Analysis and Critical Control Points (HACCP) protocols and hygiene standards to prevent contamination.
IntermediateIndustrial Machine OperationCompetency in operating and performing basic maintenance on automated skinning, slicing, and deboning machinery.
IntermediateQuality Control and InspectionThe capacity to identify defects, parasites, or signs of spoilage in raw materials before and after processing.