Hard Skills
IntermediateShellfish Quality InspectionThe ability to visually and physically examine shellfish to identify defects, disease, or spoilage according to industry standards.
IntermediateHACCP ComplianceUnderstanding and applying Hazard Analysis and Critical Control Points principles to ensure food safety during the shellfish processing phase.
BasicManual Sorting and GradingRapidly classifying shellfish by size, species, and weight while removing extraneous materials like rocks or seaweed.
BasicHygiene and Sanitation PracticesStrict adherence to personal and workplace cleanliness standards to prevent cross-contamination in fish processing environments.