Hard Skills
IntermediatePasteurization ControlOperating heat-treatment equipment to kill pathogens in milk while maintaining nutritional quality.
IntermediateEquipment SanitizationManaging automated systems that clean the interior surfaces of pipes and vessels without disassembly.
IntermediateSensory and Chemical AnalysisTesting milk samples for temperature, pH balance, and fat content to ensure brand standards.
AdvancedMechanical TroubleshootingIdentifying and resolving minor mechanical issues in separators or homogenizers during production.
IntermediateHACCP ImplementationAdhering to Hazard Analysis Critical Control Point protocols to manage food safety risks.
BasicBatch Record ManagementMaintaining accurate records of production cycles, including volume, time, and quality parameters.