Hard Skills
IntermediatePoultry Grading StandardsThe ability to classify poultry carcasses based on weight, fat coverage, and physical defects according to regulatory guidelines.
IntermediateFood Safety (HACCP)Understanding and applying Hazard Analysis and Critical Control Points to identify and mitigate biological or chemical risks.
AdvancedVisual Defect IdentificationHigh-speed identification of physical abnormalities such as bruising, feathers, or skin discoloration on the processing line.
BasicSanitation ProtocolsStrict adherence to cleaning and sterilization procedures for tools and person to prevent cross-contamination.
BasicData Recording and TraceabilityAccurately documenting quality scores and batch information for inventory and regulatory reporting.