Hard Skills
IntermediateLobster Grading and SortingThe ability to categorize lobsters based on weight, size, shell hardness, and quality standards for different market requirements.
AdvancedSeafood Shucking and Meat ExtractionSkillful use of specialized knives, scissors, and automated equipment to remove meat from lobster shells while maintaining piece integrity.
IntermediateHACCP Food Safety ComplianceApplying Hazard Analysis and Critical Control Point principles to monitor temperature, hygiene, and cross-contamination risks.
BasicIndustrial Machine OperationSafely operating and monitoring fish processing machinery such as conveyors, cookers, and vacuum sealers.
BasicSanitation and Chemical HandlingProper application of industrial cleaning agents to sanitize work areas and machinery according to health regulations.
BasicWorkplace Safety AwarenessKnowledge of safety protocols regarding sharp tools, slippery floors, and heavy machinery in a wet environment.