Hard Skills
IntermediateCentrifuge Equipment OperationThe ability to set up, start, and monitor high-speed centrifugal machinery to separate solids from liquids or liquids of different densities in food production.
IntermediateFood Safety and HACCP ComplianceAdherence to Hazard Analysis and Critical Control Points standards to prevent biological, chemical, and physical contamination during the processing stage.
BasicClean-in-Place (CIP) ProceduresThe execution of automated or manual cleaning and sterilization protocols for internal equipment surfaces without disassembly.
IntermediateOperational TroubleshootingIdentifying and correcting mechanical issues or process deviations such as unusual vibrations, leaks, or flow rate imbalances in the centrifuge.
BasicProduction Record ManagementAccurately documenting process variables, batch numbers, run times, and quality metrics in physical or digital production logs.
BasicMachinery Safety ProtocolsThe application of Lock-Out Tag-Out (LOTO) procedures and the correct use of Personal Protective Equipment (PPE) while operating heavy rotating machinery.