Hard Skills
IntermediateManual Shellfish ShuckingThe ability to open various types of shellfish using specific tools while maintaining the integrity of the meat.
BasicHACCP ComplianceKnowledge and application of Hazard Analysis and Critical Control Points to ensure food safety in seafood processing.
IntermediateProduct Quality AssessmentEvaluating seafood for freshness, species identification, and defects during the shucking process.
IntermediateKnife Safety and MaintenanceSafe handling, cleaning, and sharpening of shucking knives and related equipment.