Hard Skills
IntermediatePrecision Knife SkillsThe ability to use specialized knives and cutting tools to debone, trim, and portion poultry with minimal waste and high accuracy.
AdvancedFood Safety and HACCP ComplianceAdhering to Hazard Analysis and Critical Control Point protocols to prevent contamination and ensure product safety throughout the dressing process.
IntermediateIndustrial Machinery OperationOperating and maintaining automated poultry processing equipment such as pluckers, scalders, and eviscerators.
IntermediateCarcass Quality InspectionIdentifying defects, signs of disease, or bruising in poultry carcasses during various stages of processing to ensure quality standards.
BasicOccupational Health and Safety (OHS)Knowledge of safety procedures to prevent workplace injuries, particularly those related to sharp tools, cold environments, and repetitive motions.