Hard Skills
IntermediateSkinning Machine OperationThe ability to set up, operate, and adjust industrial skinning machines to remove skin from various species of fish efficiently.
BasicFood Safety and Sanitation (HACCP)Knowledge of Hazard Analysis and Critical Control Points (HACCP) and maintaining clean work environments to prevent cross-contamination.
IntermediateVisual Quality InspectionThe skill of identifying skin remnants, bruising, or parasites in fish fillets during or after the skinning process.
AdvancedYield OptimizationApplying techniques to minimize flesh loss during the skinning process to ensure maximum recovery of the raw material.
Soft Skills
BasicWorkplace Safety AwarenessAdherence to safety protocols regarding wet environments, sharp machinery, and the use of personal protective equipment (PPE).
AdvancedManual Dexterity and CoordinationThe physical ability to quickly and accurately handle slippery raw materials and feed them into processing equipment.