Hard Skills
IntermediateAutomated Cooking System OperationOperating industrial kettles and cooking vats to heat and blend tomato pulp and ingredients according to specific recipes.
AdvancedFood Safety and HACCP ComplianceAdhering to Hazard Analysis and Critical Control Points standards to prevent biological, chemical, and physical contamination in food processing.
IntermediateViscosity and pH Quality ControlUtilizing Bostwick consistometers and pH meters to verify that the catsup meets specific thickness and acidity standards.
IntermediateMachine Troubleshooting and MaintenanceIdentifying and resolving minor mechanical issues with filling, capping, or labeling machinery to minimize downtime.
BasicSanitation and Clean-In-Place (CIP) ProceduresExecuting standardized cleaning protocols for processing equipment to maintain a sterile production environment.
BasicPrecision Ingredient ScalingAccurately measuring spices, sweeteners, and vinegars based on batch sheets to maintain flavor profiles.