Hard Skills
IntermediateShellfish ShuckingThe specialized ability to use hand tools to open shells of mollusks and crustaceans without damaging the meat or causing injury.
IntermediateFood Safety and HACCP ComplianceAdherence to Hazard Analysis and Critical Control Points protocols and sanitation standards to prevent biological and chemical contamination.
IntermediateQuality InspectionThe process of visually and sensorially evaluating shellfish for freshness, size grading, and the presence of foreign materials.
BasicWorkplace Safety AwarenessKnowledge and application of safety procedures related to sharp implements, wet floor hazards, and conveyor belt operations.