Hard Skills
IntermediatePasteurization System OperationOperating and monitoring thermal processing equipment to ensure milk is safe for consumption by eliminating harmful bacteria.
IntermediateCIP (Clean-In-Place) ManagementExecuting automated cleaning sequences for tanks, pipes, and machinery without disassembly to maintain hygiene standards.
AdvancedHACCP Principles ApplicationIdentifying and controlling biological, chemical, and physical hazards at critical points in the production process.
IntermediateProcess Monitoring & SCADAUtilizing Supervisory Control and Data Acquisition systems to track production metrics, temperature, and flow in real-time.
FoundationalPreventative MaintenancePerforming routine checks, lubrication, and minor repairs on dairy processing equipment to prevent mechanical failure.