Hard Skills
IntermediateIndustrial Equipment SanitationKnowledge of cleaning protocols and chemicals used to disinfect mixing machinery and food contact surfaces.
BasicIngredient Measuring and WeighingThe ability to accurately use scales and measuring tools to prepare ingredients according to production recipes.
IntermediateHazard Analysis Critical Control Point (HACCP) AwarenessUnderstanding the principles of food safety monitoring to identify and prevent potential biological or chemical hazards.
BasicManual Material HandlingThe use of correct body mechanics to lift, push, pull, and carry materials safely in a warehouse or factory setting.