Hard Skills
AdvancedMicrobial IdentificationThe process of characterizing and naming bacterial species found in food samples using phenotypic and genotypic methods.
ExpertHACCP ImplementationApplying Hazard Analysis and Critical Control Points principles to monitor and control microbial hazards in food production.
IntermediateAseptic TechniqueA set of specific practices and procedures performed under carefully controlled conditions with the goal of minimizing contamination by pathogens.
AdvancedRapid Diagnostic MethodsProficiency in using advanced molecular tools like PCR and ELISA to quickly identify specific bacterial markers.