Hard Skills
IntermediatePasteurization System OperationManaging and controlling High Temperature Short Time (HTST) or Batch pasteurization equipment to heat liquids to specific temperatures for a set duration to eliminate pathogens.
IntermediateClean-in-Place (CIP) ProceduresExecuting automated cleaning protocols for internal surfaces of pipes, vessels, and filters without disassembly to maintain sanitary conditions.
AdvancedHACCP ComplianceAdherence to Hazard Analysis and Critical Control Point principles to monitor biological, chemical, and physical hazards during the processing phase.
IntermediateThermal Process MonitoringContinuous observation of temperature gauges and flow charts to ensure the pasteurization kill-step is strictly maintained according to food safety standards.
IntermediateTechnical TroubleshootingThe ability to identify and address mechanical issues or flow diversions in pumps, valves, and heat exchangers during operation.