Hard Skills
IntermediateVacuum Sealing Machine OperationThe technical ability to set up, operate, and monitor industrial vacuum packaging equipment to remove air and seal meat products securely.
IntermediateFood Safety and Sanitation (HACCP)Adherence to Hazard Analysis and Critical Control Points protocols and hygiene standards to prevent cross-contamination and bacterial growth.
BasicQuality Control InspectionThe practice of visually inspecting seals, vacuum levels, and meat appearance to identify defects or leaks before packing.
Soft Skills
BasicPhysical Stamina and DexterityThe physical capacity to perform repetitive manual tasks and handle products quickly in a cold, refrigerated environment.
BasicWorkplace Safety ComplianceStrict adherence to safety protocols regarding conveyor belts, cutting tools, and cold room environment procedures.