Hard Skills
Entry-levelMeat Cutting and TrimmingAssisting in the manual preparation of meat products by removing bone, fat, and gristle according to specific retail or wholesale standards.
IntermediateFood Safety and SanitationApplying knowledge of HACCP principles, personal hygiene, and tool sterilization to prevent cross-contamination and foodborne illness.
IntermediateKnife Handling and MaintenanceThe safe use and regular sharpening of specialized cutlery, including boning knives, cleavers, and scabbards.
Entry-levelMerchandising and DisplayArranging meat products in display cases to maximize visual appeal and following stock rotation protocols like First-In-First-Out (FIFO).
IntermediateEquipment OperationSafe operation of commercial meat processing machinery such as band saws, grinders, and slicers.