Hard Skills
IntermediateScallop ShuckingThe specialized manual process of opening scallop shells and removing the adductor muscle without damaging the meat.
FoundationalFood Safety ComplianceAdhering to sanitation protocols and HACCP standards to prevent cross-contamination in seafood processing.
IntermediateQuality InspectionIdentifying defects, discoloration, or signs of spoilage in scallops during the processing stage.
FoundationalIndustrial SafetyStrict adherence to workplace safety guidelines, including the correct use of personal protective equipment (PPE) and sharp tools.