Hard Skills
IntermediateSensory EvaluationThe use of sight, smell, and touch to assess bacon for characteristics like fat-to-lean ratio, color consistency, and texture.
AdvancedHACCP PrinciplesUnderstanding and applying Hazard Analysis and Critical Control Points to identify and prevent food safety hazards during grading.
BasicData Logging and DocumentationAccurately recording grading results, defect counts, and batch numbers into digital production management systems.
IntermediateSpecification AdherenceThe ability to interpret and apply specific customer or regulatory grading standards to ensure products meet precise requirements.
IntermediateEquipment CalibrationEnsuring that tools such as digital scales or colorimeters are properly set and functioning within defined tolerances.