Hard Skills
IntermediateSensory EvaluationThe scientific discipline used to evoke, measure, analyze, and interpret reactions to characteristics of food and beverages as perceived by the senses of sight, smell, taste, touch, and hearing.
AdvancedFood Safety Compliance (HACCP)Understanding and applying Hazard Analysis and Critical Control Points principles to identify and prevent biological, chemical, and physical hazards in food production.
IntermediateGrading Standard ApplicationThe ability to classify food products into specific categories or grades based on government or industry-defined quality criteria such as size, color, or maturity.
IntermediateLaboratory Testing ProceduresThe performance of technical tests to measure chemical or physical properties such as acidity (pH), moisture content, sugar levels (Brix), or fat content.
BasicData Documentation and TraceabilityThe precise recording of test results, grading metrics, and batch numbers in digital or physical logs to maintain a clear chain of custody.
IntermediateEquipment CalibrationThe routine adjustment and verification of testing instruments like thermometers, refractometers, and scales to ensure measurement accuracy.