Hard Skills
IntermediateAnimal StickingThe precise process of exsanguinating livestock quickly and humanely immediately following the stunning process to ensure meat quality.
IntermediateKnife ProficiencyThe ability to use, maintain, and sharpen industrial knives and cutting tools safely and effectively for slaughtering tasks.
FoundationalSanitation and Hygiene ComplianceStrict adherence to food safety protocols and sanitation standards to prevent bacterial contamination and cross-contamination.
FoundationalHazard Analysis Critical Control Point (HACCP)Understanding and applying the systematic preventive approach to food safety from biological, chemical, and physical hazards.