Hard Skills
IntermediateManual Cheese Cutting and PortioningThe ability to use hand tools like knives and wires or mechanical slicers to portion cheese into specific weights and shapes according to production orders.
IntermediateFood Safety and Hygiene StandardsAdherence to sanitation protocols and HACCP guidelines to prevent cross-contamination and ensure the safety of dairy products.
BasicEquipment SanitizationThe process of cleaning and disinfecting cutting tools and machinery using specific chemical agents to maintain a sterile processing environment.
IntermediateQuality InspectionThe ability to visually and sensorially identify defects such as mold growth, rind damage, or texture inconsistencies during the cutting process.