Hard Skills
ExpertHACCP ImplementationApplying Hazard Analysis and Critical Control Points principles to monitor food safety hazards throughout the curing process.
ExpertMeat Curing Technical KnowledgeSpecialized understanding of salt concentrations, nitrate levels, humidity, and temperature control required for ham preservation.
IntermediateWorkforce SchedulingThe administrative skill of organizing staff shifts to ensure continuous coverage for curing cycles and processing tasks.
AdvancedOccupational Health and Safety (OHS)Ensuring all team members adhere to safety protocols related to machinery use, heavy lifting, and slippery surfaces in a wet environment.
IntermediateInventory ManagementTracking raw ham carcasses, spices, chemicals, and packaging materials to maintain optimal stock levels.