Hard Skills
IntermediateShellfish ShuckingThe technique of using specialized tools to open bivalves like oysters, clams, and mussels while maintaining meat integrity.
Entry-levelSorting and GradingEvaluating and categorizing seafood based on size, species, and quality standards established by the plant.
IntermediateSanitation and HACCP ComplianceApplying Hazard Analysis and Critical Control Points (HACCP) principles to maintain a sterile processing environment.
Entry-levelCold Storage ManagementProperly packing and storing processed shellfish in temperature-controlled environments to preserve freshness.