Hard Skills
EntryFood Safety and SanitationKnowledge and application of hygiene practices and HACCP principles to prevent contamination during food processing.
EntryVisual InspectionMonitoring products for defects in icing coverage, color consistency, and overall appearance during the production process.
EntryEquipment Cleaning and MaintenanceThe process of dismantling, cleaning, and reassembling dipping machines and tools according to standard operating procedures.
Soft Skills
IntermediateManual DexterityThe ability to perform precise hand and finger movements to apply icing or coatings to food products efficiently and uniformly.
EntryWorkplace Safety AwarenessIdentifying and mitigating hazards such as slippery floors, hot surfaces, and moving machinery in a processing environment.