Hard Skills
IntermediateManual Deboning and TrimmingThe process of skillfully removing meat from poultry bones and removing excess fat or connective tissue using specialized knives and shears.
IntermediateFood Safety and HACCP ComplianceAdherence to Hazard Analysis and Critical Control Points standards to prevent cross-contamination and ensure all meat products meet sanitary requirements.
BasicIndustrial Knife Sharpening and MaintenanceThe technical ability to maintain the cutting edge of butchery tools using sharpening steels and stones to ensure precision and safety.
IntermediatePoultry Quality GradingEvaluating poultry carcasses based on visual indicators such as skin color, fat distribution, and weight to determine market grade.