Hard Skills
IntermediatePeeling Machine OperationThe ability to set up, start, and adjust specialized equipment used to remove casings from cooked sausages.
AdvancedFood Safety and Sanitation (HACCP)Adherence to Hazard Analysis and Critical Control Points protocols to prevent biological or physical contamination.
BasicVisual Quality InspectionThe practice of examining peeled sausages for defects such as casing remnants, discoloration, or surface damage.
IntermediateEquipment TroubleshootingIdentifying mechanical malfunctions or jams in the peeling unit and performing basic corrective actions.
BasicProduction DocumentationAccurately recording production quantities, machine settings, and downtime events in physical or digital logs.