Hard Skills
IntermediateManual DexterityThe ability to use hands and fingers precisely to remove shells and veins from shrimp without damaging the meat.
FoundationalFood Safety and SanitationKnowledge of hygiene protocols and cross-contamination prevention to ensure seafood is processed in a sterile environment.
IntermediateQuality InspectionThe capacity to identify and sort shrimp based on size, color, texture, and the presence of defects or spoilage.
IntermediateProcess EfficiencyThe ability to maintain a high speed of processing while adhering to safety and quality standards in a high-volume environment.