Hard Skills
AdvancedHACCP ComplianceApplying Hazard Analysis and Critical Control Points principles to identify and manage food safety risks.
IntermediateSensory EvaluationThe use of human senses to evaluate the appearance, odor, and texture of food products to determine freshness and quality.
EntrySpecimen SamplingThe systematic collection of food or water samples for laboratory analysis using aseptic techniques.
IntermediateGrading Standards ApplicationAssigning specific grades to agricultural and fish products based on size, color, and maturity criteria set by governing bodies.
IntermediateTechnical ReportingThe accurate documentation of inspection findings, including violations, measurements, and corrective actions.