Hard Skills
IntermediateSensory EvaluationAssessing product quality including appearance, odor, taste, and texture using human senses to ensure it meets established standards.
AdvancedHACCP ComplianceKnowledge and application of Hazard Analysis and Critical Control Points to prevent biological, chemical, and physical hazards in food.
IntermediateAnalytical Laboratory TestingUsing specialized equipment to measure physical and chemical properties such as pH levels, moisture content, and Brix levels.
IntermediateRegulatory KnowledgeUnderstanding of government and industry regulations regarding food safety, labeling, and grading standards (e.g., FDA, USDA, or EFSA).
IntermediateStatistical Process Control (SPC)Applying statistical methods to monitor and control the production process to ensure it operates at its full potential.
Entry-levelDocumentation and TraceabilityAccurately recording test results and grading data to ensure a clear audit trail for every batch produced.