Hard Skills
IntermediatePasteurization ControlThe ability to operate and monitor heat treatment equipment to eliminate pathogens and ensure product shelf-life.
IntermediateRefractometry (Brix Testing)Using a refractometer to measure the sugar concentration and solids content in fruit preserves.
IntermediateHACCP ComplianceAdherence to Hazard Analysis and Critical Control Points protocols to mitigate biological, chemical, and physical hazards.
BasicEquipment Sanitization (CIP)Executing Clean-In-Place procedures to sterilize processing tanks and pipelines without disassembly.
BasicBatch Weighing and FormulationAccurately measuring raw ingredients including fruit, pectin, and sweeteners according to precise recipe specifications.
IntermediateAutomated Filling Machine OperationSetting up and managing high-speed equipment that dispenses jam into jars or containers at specific volumes.
IntermediateTroubleshooting and Minor MaintenanceIdentifying mechanical issues in the production line and performing basic repairs to minimize downtime.