Hard Skills
IntermediateProduce Quality AssessmentEvaluating fruits and vegetables against established standards for size, color, shape, and ripeness to determine grade.
IntermediateFood Safety ComplianceApplying knowledge of food safety regulations and Hazard Analysis and Critical Control Points (HACCP) during the inspection process.
AdvancedSensory EvaluationUsing physical senses—primarily sight and touch—to identify hidden defects, internal decay, or texture issues in produce.
BasicDocumentation and TraceabilityAccurately recording inspection data, defect types, and batch information for inventory management and compliance tracking.
BasicSanitation StandardsFollowing strict sanitation protocols for equipment and personal hygiene to maintain a sterile processing environment.