Hard Skills
IntermediateFood Safety and HygieneApplying standard sanitation procedures and HACCP principles to prevent contamination during confectionery production.
EntryManual Material HandlingMoving, loading, and unloading raw ingredients and finished goods manually or using basic equipment.
EntryEquipment SanitizationCleaning and disinfecting processing machinery and work areas according to strict industry protocols.
EntryPackaging and LabelingOperating semi-automated equipment to wrap products and apply accurate ingredient and date labels.
IntermediateVisual Quality InspectionIdentifying and removing defective confectionery items based on color, shape, and consistency standards.
IntermediateIndustrial Safety AwarenessRecognizing and mitigating workplace hazards related to heat, moving machinery, and slippery surfaces.