Hard Skills
IntermediateManual Oyster ShuckingThe specialized manual skill of opening oyster shells using a shucking knife without damaging the meat or leaving shell fragments.
FoundationalSeafood Sanitation StandardsAdhering to food safety protocols, including tool sterilization and hand hygiene, to prevent cross-contamination and bacterial growth.
IntermediateQuality InspectionThe ability to visually and olfactorily inspect seafood for freshness, damage, or contamination before processing.
FoundationalWorkplace Safety AwarenessProper use of personal protective equipment such as chainmail gloves and following ergonomic practices to avoid cuts or repetitive strain.