Hard Skills
IntermediatePersonnel SchedulingThe ability to create and manage shift rosters to ensure adequate staffing levels on the evisceration line.
AdvancedHACCP ImplementationMonitoring and enforcing Hazard Analysis and Critical Control Points to ensure food safety during the poultry evisceration process.
IntermediateOn-the-job Training (OJT)Instructing workers on specific evisceration techniques, safety protocols, and machine operations.
IntermediatePerformance AppraisalEvaluating the work performance of processing staff against established production and safety standards.
AdvancedOccupational Health and Safety (OHS) LeadershipEnsuring workers follow safety procedures to prevent workplace injuries in a high-risk processing environment.