Hard Skills
Entry-levelManual Peeling and DeveiningThe process of manually removing the shell and digestive tract from shrimp to prepare it for consumption or further processing.
IntermediateFood Safety and HACCP ComplianceAdherence to Hazard Analysis and Critical Control Points and general hygiene standards to prevent seafood contamination.
IntermediateSeafood Quality GradingCategorizing shrimp based on size, color, texture, and freshness according to industry standards.
IntermediateMachine Operation and MonitoringThe ability to set up, operate, and clear jams from automated shrimp processing equipment such as graders or peeling machines.