Hard Skills
IntermediateManual Shellfish ShuckingThe proficient use of specialized hand tools to open shells and extract meat from oysters, clams, and scallops without damaging the product.
BeginnerFood Safety and SanitationApplying hygiene protocols and sanitization procedures to work surfaces and tools to prevent cross-contamination in a seafood environment.
IntermediateKnife Handling and SafetyExpertise in the safe manipulation, grip, and maintenance of shucking knives to prevent personal injury and equipment damage.
IntermediateQuality Inspection and GradingThe ability to visually and sensorially assess shellfish for freshness, size, and defects before and after shucking.
BeginnerWaste Management and SortingThe efficient separation of meat, shells, and debris to maintain a clean workspace and facilitate proper disposal or recycling.
IntermediateHACCP ComplianceAdherence to Hazard Analysis and Critical Control Points to monitor and document safety standards during seafood processing.