Hard Skills
IntermediateSteam Pressure Equipment OperationThe ability to safely set up, monitor, and adjust industrial steam vessels and cookers specifically used for processing shellfish.
IntermediateFood Safety and Sanitation (HACCP)Strict adherence to Hazard Analysis and Critical Control Points protocols to prevent contamination during the steaming and cooling phases.
BasicShellfish Quality InspectionThe capacity to visually and physically identify dead, damaged, or poor-quality clams prior to and after the steaming process.
BasicWorkplace Safety and Hazard ControlKnowledge of safety procedures regarding high-temperature surfaces, pressurized steam, and slip hazards common in seafood processing plants.
BasicIndustrial Equipment CleaningPerforming deep cleaning and chemical sanitization of steaming racks, belts, and vessels according to food-grade standards.