Hard Skills
IntermediateBrine PreparationMixing and adjusting pickling solutions including salt, sugar, and preservatives to specified concentrations.
IntermediateMeat Processing Machinery OperationOperating multi-needle injectors and vacuum tumblers to ensure even distribution of curing agents.
AdvancedHACCP Standards ComplianceAdhering to Hazard Analysis Critical Control Point protocols to prevent biological or chemical contamination.
IntermediateSensory Quality ControlEvaluating meat color, texture, and odor before and after the pickling process.
BasicEquipment SanitizationExecuting Clean-In-Place (CIP) procedures and manual scrubbing to maintain a sterile processing environment.