Hard Skills
IntermediateThermal ProcessingMonitoring and controlling heat levels during cheese production to ensure proper curd texture and pathogen destruction.
AdvancedpH and Acidity MonitoringUsing testing equipment to measure the chemical progression of the cheese-making process to determine timing for drainage.
ExpertHACCP ComplianceAdhering to Hazard Analysis Critical Control Points protocols to mitigate biological, chemical, and physical risks.
IntermediateMachine Operation and MaintenanceOperating automated vats, agitators, and separators while performing basic equipment troubleshooting.
IntermediateSanitation Protocols (CIP)Executing Clean-In-Place cycles and manual sanitation to maintain a sterile production environment.