Hard Skills
IntermediateIndustrial Washing Equipment OperationOperating and monitoring automated or manual oyster washing machines and pressurized water systems to remove silt and debris.
IntermediateFood Safety and HACCP ComplianceAdhering to Hazard Analysis and Critical Control Point guidelines to prevent biological or chemical contamination during washing.
BasicVisual Quality InspectionThe ability to identify and remove dead oysters, cracked shells, or foreign materials during the washing cycle.
BasicWorkplace Safety in Wet EnvironmentsMaintaining safety protocols for working in high-moisture areas, including proper use of PPE and slip prevention.
IntermediateSanitation and SterilizationExecuting deep-cleaning procedures for washing basins and machinery using approved chemical agents at the end of shifts.