Hard Skills
IntermediatePoultry Quality GradingThe process of evaluating whole birds and poultry parts based on USDA or internal standards for size, weight, and physical condition.
IntermediateFood Safety and Sanitation (HACCP)Adherence to Hazard Analysis and Critical Control Points protocols to prevent biological, chemical, and physical contamination.
AdvancedDisease and Defect IdentificationThe ability to visually identify signs of disease, parasites, bruising, or bone fractures in poultry carcasses.
BasicPrecision RecordingThe systematic logging of production data, including reject counts, grade distributions, and weight measurements.
IntermediateSensory EvaluationUtilizing sight and touch to determine the freshness and texture of food products.