Hard Skills
IntermediateManual Hoof RemovalThe ability to use specialized knives and pneumatic cutting equipment to safely and efficiently detach hooves from animal carcasses.
BasicFood Safety and Hygiene StandardsStrict adherence to sanitary protocols and Hazard Analysis Critical Control Point (HACCP) guidelines to prevent product contamination.
BasicOccupational Health and Safety (OHS)Applying safety procedures for handling sharp tools and working in wet or slippery processing environments to prevent self-injury.
BasicTool Sterilization and MaintenanceThe routine cleaning and disinfecting of hoof-removal equipment to maintain sterility and operational efficiency.
IntermediateCarcass InspectionVisual identification of abnormalities or signs of disease during the hoof removal process for immediate reporting.