Hard Skills
IntermediateOyster ShuckingThe specialized manual skill of using a shucking knife to open oyster shells and extract the meat while maintaining product integrity.
FundamentalHACCP ComplianceStrict adherence to Hazard Analysis and Critical Control Points protocols to prevent biological, chemical, and physical contamination.
IntermediateSensory Quality InspectionThe ability to identify spoilage, discoloration, or off-odors in raw seafood to ensure only fresh products are canned.
IntermediateCanning Machinery OperationSetting up, monitoring, and performing minor troubleshooting on automated sealing and sterilization equipment.
FundamentalCold-Chain AwarenessUnderstanding the temperature requirements for seafood to maintain shelf-life and safety during the canning process.