Hard Skills
IntermediateManual EviscerationThe precise removal of internal organs from poultry carcasses using specialized manual tools or hand-operated machinery.
AdvancedFood Safety and HACCP ComplianceAdherence to Hazard Analysis and Critical Control Point protocols to prevent biological, chemical, and physical contamination.
IntermediateKnife Handling and MaintenanceThe safe use, sharpening, and sanitization of industrial knives and cutting tools used in meat processing.
IntermediatePoultry Quality InspectionThe ability to visually identify defects, signs of disease, or contamination in carcasses during the evisceration process.
FoundationalIndustrial Safety AwarenessUnderstanding and following safety protocols related to heavy machinery, high-speed lines, and chemical sanitizers.