Hard Skills
IntermediateIndustrial Dryer OperationThe ability to set up, start, operate, and shut down large-scale industrial drying equipment such as spray, drum, or fluid bed dryers used in food production.
IntermediateProcess Parameter MonitoringContinuous observation and adjustment of critical variables including temperature, airflow, humidity, and feed rates via control panels or SCADA systems.
AdvancedHazard Analysis and Critical Control Points (HACCP)Application of food safety principles to identify, evaluate, and control biological, chemical, and physical hazards within the drying process.
FoundationalGood Manufacturing Practices (GMP)Adherence to standardized guidelines for cleanliness, hygiene, and documentation to ensure food products are consistently high in quality.
IntermediateMechanical TroubleshootingThe ability to diagnose minor mechanical failures or blockages in feeding systems and drying chambers to perform basic repairs.
IntermediateQuality Assurance SamplingThe procedure of extracting product samples at various stages of the drying process for laboratory moisture and density testing.