Hard Skills
IntermediateFood Safety and HACCP ComplianceAdherence to Hazard Analysis and Critical Control Points protocols to prevent biological, chemical, and physical hazards in food production.
AdvancedIndustrial Oven OperationManaging large-scale baking equipment, including temperature regulation and conveyor speed adjustments for consistent product quality.
IntermediateDough Mixing and FormulationCombining raw ingredients according to specific recipes and monitoring gluten development and hydration levels.
IntermediateEquipment TroubleshootingIdentifying and resolving minor mechanical issues in food processing machinery like mixers and extruders.
BasicSanitation SOPsExecuting standard operating procedures for cleaning and disinfecting food contact surfaces and machinery.