Hard Skills
AdvancedPrecision Knife HandlingThe ability to expertly use specialized knives and skinning tools to separate hides from calf carcasses with minimal damage to the meat or pelt.
IntermediateHACCP and Food Safety ComplianceStrict adherence to Hazard Analysis and Critical Control Point protocols to prevent cross-contamination during the skinning process.
BasicWorkplace Safety and PPE UtilizationCorrect use of safety equipment such as chainmail gloves, aprons, and non-slip footwear to prevent lacerations and slips.
IntermediateCarcass Quality IdentificationThe skill to visually inspect carcasses for defects, bruising, or abnormalities during the skinning phase and reporting issues to supervisors.