Hard Skills
IntermediateManual DexterityThe ability to perform precise hand and finger movements to peel fruit efficiently and safely without damaging the core product.
FoundationalFood Safety and HygieneKnowledge and application of sanitation standards and HACCP principles to prevent fruit contamination during processing.
FoundationalQuality Control InspectionThe ability to visually identify defects, bruising, or decay in raw materials while peeling to ensure only quality fruit is processed.
IntermediateKnife and Tool HandlingSafe operation, grip, and basic maintenance of manual peelers and knives to ensure clean cuts and personal safety.
IntermediateWaste MinimizationOptimizing peeling techniques to remove only the skin and maximize the weight of the usable fruit flesh.