Skills by Occupation

operate chainsaw remove parts of fish manage health and safety standards slice fish clean food and beverage machinery package fish ensure refrigeration of food in the supply chain operate fish processing equipment comply with food safety and hygiene be at ease in unsafe environments check quality of products on the production line monitor freezing processes apply HACCP work according to recipe execute chilling processes to food products apply GMP maintain cutting equipment adhere to organisational guidelines lift heavy weights tolerate strong smells wash gutted fish use food cutting tools apply requirements concerning manufacturing of food and beverages

label samples exert quality control to processing food set up equipment for food production health, safety and hygiene legislation dispose food waste food canning production line legislation about animal origin products food dehydration processes operate forklift follow hygienic procedures during food processing liaise with colleagues lead a team blend food ingredients care for food aesthetic ensure sanitation preserve fish products ensure compliance with environmental legislation in food production adapt efficient food processing practices mark differences in colours biotechnology animal anatomy for food production pathogenic microorganisms in food keep inventory of goods in production have computer literacy liaise with managers administer ingredients in food production