Hard Skills
IntermediateMechanical Plucking Machine OperationThe ability to set up, operate, and adjust automated defeathering machinery to remove feathers from carcasses efficiently.
Entry-levelManual Pinfeather RemovalThe manual technique of removing residual feathers and pinfeathers that automated machines miss, using hands or specialized tools.
IntermediateFood Safety and Hygiene StandardsKnowledge and application of sanitation protocols, including HACCP, to prevent cross-contamination during the processing stage.
IntermediateVisual Carcass InspectionThe skill of identifying skin lesions, bruising, or signs of disease during the plucking process to sort poultry by grade.
BasicWorkplace Safety and ErgonomicsAdherence to safety procedures for working in wet environments and using repetitive motions to prevent musculoskeletal injuries.