Hard Skills
ExpertPoultry Disease IdentificationThe ability to recognize clinical signs of avian diseases and pathological conditions in poultry carcasses and organs during processing.
AdvancedHACCP ComplianceApplying Hazard Analysis and Critical Control Points principles to monitor and verify food safety processes in a poultry facility.
IntermediatePost-Mortem Inspection TechniquesSystematic examination of poultry carcasses and viscera to identify abnormalities, contamination, or processing defects.
IntermediateSanitation Standard Operating Procedures (SSOP)Evaluating the effectiveness of cleaning and sanitizing procedures for equipment and facilities to prevent cross-contamination.
IntermediateRegulatory Documentation and ReportingAccurately recording inspection findings, non-compliance reports, and enforcement actions in official government databases.