Hard Skills
IntermediateShellfish ShuckingThe technique of using specialized knives or hand tools to remove meat from the shells of oysters, clams, or lobsters accurately and safely.
IntermediateHACCP ComplianceAdherence to Hazard Analysis and Critical Control Points protocols to identify and prevent biological or chemical hazards in seafood.
Entry-levelGrading and SortingEvaluating shellfish based on size, species, weight, and visual quality indicators to categorize products for distribution.
IntermediateKnife Safety and HandlingProficiency in the safe use, sharpening, and storage of various cutting tools to prevent workplace injuries.
Entry-levelSanitation ProceduresThe systematic cleaning and disinfecting of processing equipment, conveyor belts, and work surfaces to prevent bacterial growth.