Hard Skills
AdvancedHACCP PrinciplesThe application of systematic preventive approaches to food safety from biological, chemical, and physical hazards in production processes.
ExpertFood Safety RegulationsUnderstanding and applying local, national, and international standards such as FDA, USDA, or EFSA guidelines during audits.
IntermediateSanitation and Hygiene AssessmentIdentifying potential contamination vectors and evaluating the effectiveness of sanitation protocols in food facilities.
IntermediateTechnical ReportingAccurately recording evidence, measurements, and observations to create legally defensible inspection reports.