Hard Skills
IntermediateFood Safety and Sanitation (HACCP)Understanding and applying Hazard Analysis and Critical Control Points to maintain hygiene and prevent product contamination.
IntermediateMeat Portioning and TrimmingThe precise use of knives and cutting tools to remove fat, bones, and cartilage according to specific product standards.
IntermediatePackaging Machinery OperationThe ability to set up, operate, and troubleshoot vacuum sealers, conveyors, and automatic wrapping machines.
BeginnerWorkplace Safety and PPE ComplianceStrict adherence to safety protocols including the correct use of chainmail gloves, non-slip footwear, and thermal clothing.
IntermediateQuality Control InspectionIdentifying visual defects such as bruising, discoloration, or foreign materials in meat products during the packing process.
BeginnerProduct Labeling and DocumentationAccurately applying labels containing weight, expiration dates, and lot numbers to ensure product traceability.