Hard Skills
IntermediateVisual Poultry InspectionEvaluating capon carcasses for physical defects, skin discoloration, or deformities to ensure adherence to quality benchmarks.
AdvancedRegulatory Grading StandardsApplying specific national or regional grading criteria to categorize capons by quality and weight classes.
IntermediateHACCP PrinciplesFollowing Hazard Analysis and Critical Control Points protocols to prevent contamination during the grading process.
BasicManual DexterityThe ability to quickly and accurately handle poultry carcasses during sorting to maintain line speed.
BasicIndustrial SanitationPerforming routine cleaning and sterilization of grading tools and work surfaces to maintain a hygienic environment.