Description

*VALID QID AND FOOD HANDLER CERTIFICATES* *WHATSAPP # 30388550* Live Hang/Shackling: Placing birds into shackles for processing. Slaughtering: Using knives or mechanical devices to sever jugular veins of poultry efficiently. Dressing: Removing feathers, skinning, and cleaning carcasses. Evisceration: Removing viscera (internal organs) and inedible parts. Processing & Packaging: Cutting meat into portions, packing into cartons, and moving products to cold storage. Quality Inspection: Checking carcasses for defects, bruises, or contamination. Sanitation: Cleaning machinery, tools, and work areas to maintain food safety standards