Hard Skills
IntermediateMachine Extrusion ControlSetting and adjusting the parameters of extrusion machinery to ensure correct thickness, density, and shape of the chewing gum base.
AdvancedFood Safety and Sanitation (HACCP)Strict adherence to Hazard Analysis and Critical Control Point protocols to maintain a sterile environment and prevent batch contamination.
IntermediateSensory Quality InspectionEvaluating the texture, consistency, and flavor profile of gum samples against established brand standards during the production process.
IntermediateEquipment TroubleshootingIdentifying mechanical malfunctions or electrical errors in processing machines and performing basic corrective maintenance.
IntermediateProcess MonitoringContinuous observation of gauges, sensors, and digital interfaces to manage temperature and pressure settings in gum production.
BasicInventory and Batch DocumentationAccurately recording raw material usage and batch numbers to ensure full traceability throughout the food processing cycle.