Hard Skills
IntermediateIndustrial Meat Press OperationThe ability to set up, operate, and monitor industrial pressing equipment used to shape and tenderize meat products according to specifications.
FoundationalFood Safety and Sanitation Compliance (HACCP)Adherence to Hazard Analysis and Critical Control Points protocols to prevent biological, chemical, and physical contamination of meat products.
IntermediateVisual Quality InspectionThe skill of identifying defects in meat products, such as bruising, improper shape, or contamination, post-pressing.
FoundationalWorkplace Safety and OHS ComplianceStrict adherence to Occupational Health and Safety standards, specifically regarding the operation of high-pressure machinery and sharp tools.
IntermediateEquipment Cleaning and MaintenancePerforming routine disassembly, deep cleaning, and reassembly of pressing equipment to maintain hygiene and functionality.