Hard Skills
IntermediateSanitation Standard Operating Procedures (SSOP)The ability to follow specific, written steps for cleaning and sanitizing food contact and non-contact surfaces to maintain hygiene.
IntermediateChemical Handling and SafetyKnowledge of measuring, diluting, and applying industrial cleaning agents and sanitizers according to Safety Data Sheets (SDS).
AdvancedMechanical Equipment DisassemblyThe skill of taking apart complex food processing machinery, such as grinders or conveyors, for deep cleaning and reassembling them correctly.
IntermediateHACCP Principles ComplianceUnderstanding and applying Hazard Analysis and Critical Control Points to identify and mitigate biological, chemical, and physical hazards.
BasicDocumentation and Record KeepingAccurately logging cleaning activities, chemical concentrations, and equipment inspections in compliance logs.
Soft Skills
IntermediateAttention to DetailThe capacity to identify minute traces of residue, organic matter, or potential contaminants on equipment surfaces.
BasicPhysical Stamina and Manual DexterityThe ability to perform repetitive tasks, lift heavy hoses or parts, and work in wet or cold environments for extended periods.