As a Fish Canning Operator, you will need to master following:

• administer ingredients in food production
• apply GMP
• apply preservation treatments
• apply requirements concerning manufacturing of food and beverages
• check quality of products on the production line
• clean food and beverage machinery
• execute chilling processes to food products
• food canning production line
• food preservation
• food storage
• inspect raw food materials
• package fish
• preserve fish products
• remove parts of fish
• tend canning machine
• use food cutting tools
• wash gutted fish

More generally, a fish canning operator is also versed in:

• adhere to organisational guidelines
• apply HACCP
• be at ease in unsafe environments
• ensure sanitation
• maintain cutting equipment
• mark differences in colours
• tolerate strong smells

It also helps to know the following:

• adapt efficient food processing practices
• dispose food waste
• dispose non-food waste within the food industry
• ensure compliance with environmental legislation in food production
• label foodstuffs
• label samples
• legislation about animal origin products
• operate a heat treatment process
• set up equipment for food production
• slice fish
• care for food aesthetic
• follow hygienic procedures during food processing
• health, safety and hygiene legislation
• liaise with colleagues
• liaise with managers
• select adequate ingredients