Hard Skills
IntermediatePickling Machine OperationSetting up, operating, and monitoring automated or manual equipment used to submerge food products in brine or acid solutions for preservation.
IntermediateBrine and pH AnalysisMeasuring and adjusting salt concentrations, acidity levels, and temperature of pickling solutions to ensure chemical balance.
AdvancedHACCP ComplianceFollowing Hazard Analysis and Critical Control Point protocols to manage biological, chemical, and physical food safety hazards.
FoundationalEquipment SanitationPerforming Clean-in-Place (CIP) procedures and manual disinfection of processing tanks and conveyor systems.
IntermediateSensory EvaluationUsing taste, smell, and visual inspection to determine if the texture and flavor profiles meet brand specifications.
FoundationalProduction Record KeepingDocumenting batch numbers, ingredient usage, and processing times for traceability and inventory management.