Hard Skills
IntermediateDry Curing TechniquesThe process of applying salt, nitrates, and seasonings to meats or fish to preserve them through dehydration.
IntermediateFood Safety and HACCP ComplianceAdhering to Hazard Analysis and Critical Control Point protocols to prevent biological or chemical contamination.
IntermediateManual DexterityThe ability to use hands and fingers precisely to apply rubs and handle delicate food products.
FoundationalSanitation ProceduresThe systematic cleaning and disinfection of food-grade equipment and curing facilities.
IntermediateQuality MonitoringContinuous observation of food characteristics such as texture, color, and odor during the curing phase.