Hard Skills
IntermediateKnife Handling and SharpeningThe ability to use, maintain, and sharpen industrial knives for precise cutting, deboning, and trimming of poultry.
IntermediateFood Safety and Sanitation (HACCP)Adherence to strict hygiene protocols and Hazard Analysis Critical Control Point standards to prevent bacterial contamination.
IntermediatePoultry Deboning and DressingThe specialized technique of removing bones and organs from poultry carcasses according to production specifications.
IntermediateQuality Inspection and GradingIdentifying defects, bruises, or contamination in poultry products to ensure they meet commercial grade standards.
IntermediateOccupational Safety ComplianceFollowing safety protocols regarding sharp tools, heavy machinery, and slippery surfaces to prevent workplace accidents.