Hard Skills
IntermediateIndustrial Steamer OperationOperating and maintaining large-scale industrial steaming equipment to cook seafood at specific temperatures and pressures.
IntermediateFood Safety and HACCP ComplianceAdhering to Hazard Analysis and Critical Control Points protocols to prevent contamination and ensure consumer safety.
Entry-levelSensory Quality ControlUsing sight, smell, and touch to evaluate the doneness and quality of steamed seafood products.
Entry-levelOccupational Health and SafetyPracticing safety protocols related to high-temperature steam, wet floors, and heavy lifting in a processing environment.