Hard Skills
IntermediateFish Trimming and FilletingThe ability to use knives and specialized tools to remove fins, scales, and bones, and to cut fish into specific portions or fillets according to quality standards.
IntermediateFood Safety and Hygiene ComplianceAdhering to strict sanitary guidelines and Hazard Analysis Critical Control Point (HACCP) protocols to prevent cross-contamination and ensure product safety.
IntermediateQuality InspectionThe process of examining processed fish for defects, parasites, or discoloration to ensure only high-grade products reach the packaging stage.
BasicOccupational Health and SafetyKnowledge and application of safety procedures to prevent workplace injuries, particularly those related to sharp tools and slippery surfaces.