Hard Skills
IntermediateKnife Skills and Manual ButcheryThe ability to use various knives and cutting tools for deboning, skinning, and portioning poultry carcasses according to specifications.
IntermediateFood Safety and HACCP ComplianceAdhering to Hazard Analysis and Critical Control Points guidelines and sanitation standards to prevent cross-contamination.
BasicIndustrial Safety and PPE UsageKnowledge and application of safety protocols, including the correct use of chainmail gloves and protective gear in a high-risk environment.
IntermediateCarcass Quality InspectionIdentifying defects, bruising, or abnormalities in poultry meat to ensure only high-quality products reach the packaging stage.