Hard Skills
IntermediatePasteurization OperationThe ability to operate and monitor thermal processing equipment to eliminate harmful microorganisms in cider production.
IntermediateFermentation MonitoringTracking yeast activity, temperature fluctuations, and gravity changes throughout the fermentation cycle.
AdvancedHACCP ComplianceApplying Hazard Analysis and Critical Control Points principles to identify and mitigate risks in the food processing environment.
IntermediateClean-In-Place (CIP) SystemsExecuting automated cleaning and sanitization protocols for tanks, hoses, and bottling lines without disassembly.
IntermediateQuality Control AnalysisConducting chemical and physical tests such as pH measurement, titratable acidity, and brix testing.
IntermediatePackaging Line OperationMonitoring and troubleshooting automated bottling, canning, and labeling machinery to ensure efficient throughput.
BasicWorkplace Safety & OHSAdherence to Occupational Health and Safety standards, including proper chemical handling and use of personal protective equipment (PPE).