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In the second half of the summer, I served as a Quality and Health Assessment Intern at a full-service marine exporting company specializing in macadamia nuts and fish products. The experience pushed me to quickly adapt to a highly technical environment, where I had to learn fast about certification processes, vessel standards, and strict health protocols. I had to absorb new information quickly and then apply it in practice, whether in understanding regulatory paperwork, reviewing safety logs, or observing port operations in real time.
What stood out most was seeing how small details, such as the type of paint used on vessels to ensure no toxic or carcinogenic substances were released into the water, the disposal of waste oil, or a shift in freezing temperatures after harvesting, could have enormous consequences for both environmental health and food safety. This made me appreciate the importance of oversight, documentation, and the chain of accountability that sustains public health protections in global trade.
Working alongside officers, crew members, and staff from different cultural and linguistic backgrounds also showed me how collaboration is built even when communication is difficult. It challenged me to be attentive not only to procedures but also to people; how teams find ways to connect and get work done despite differences. This internship deepened my understanding of how public health, sustainability, and international commerce intersect, and it gave me confidence in my ability to step into complex systems, learn quickly, and contribute meaningfully.