Hard Skills
IntermediateMachine OperationSetting up and operating industrial peanut-blanching machinery to remove skins from peanuts while maintaining product integrity.
IntermediateFood Safety and Hygiene (HACCP)Applying Hazard Analysis and Critical Control Point principles to maintain a sanitary processing environment and prevent contamination.
IntermediateProcess Monitoring and ControlObserving machine gauges and product flow to adjust temperature and speed for optimal blanching results.
IntermediateQuality Assurance InspectionEvaluating blanched peanuts for color, texture, and the absence of skin remnants or defects.
IntermediateTechnical TroubleshootingIdentifying mechanical malfunctions or deviations in machine performance and performing minor adjustments or reporting failures.
BasicOperational SafetyAdhering to safety protocols, including the use of Personal Protective Equipment (PPE) and lockout/tagout procedures.