Hard Skills
IntermediateMachine OperationOperating and adjusting blanching equipment to prepare food products for further processing by controlling conveyor speeds and steam flow.
AdvancedFood Safety Compliance (HACCP)Adhering to Hazard Analysis and Critical Control Points protocols to prevent biological, chemical, and physical hazards in food.
IntermediateTemperature and Pressure MonitoringRegulating thermal settings and steam pressure within the blanching unit to achieve specific enzymatic inactivation.
FoundationalIndustrial SanitationPerforming deep cleaning and disinfection of machinery using chemical agents according to industrial hygiene standards.
IntermediateTechnical TroubleshootingIdentifying mechanical malfunctions or process deviations in the blanching line and reporting or fixing minor issues.
FoundationalProduction DocumentationMaintaining precise logs of temperature readings, processing times, and batch identification numbers for traceability.