Perform HACCP inspections for aquatic organisms

Oversee and inspect slaughtered aquatic organisms to determine whether they are in unadulterated condition and therefore eligible to bear the mark of inspection. Verify that the establishment follows the HIMP process control plan, under which establishment employees sort acceptable products and parts from unacceptable.

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• Hazard analysis and critical control points
• Seafood processing
• Traceability in food industry
• Screen live fish deformities
• Implement quality management systems
• Deliver online training
• Implement scientific decision making in healthcare
• Identify process improvements
• Develop personal skills
• Fish anatomy
• Apply risk management processes
• Speak different languages
• Assess cage water quality