Hard Skills
AdvancedFood Safety Management (HACCP)Adhering to Hazard Analysis and Critical Control Points standards to identify and manage safety hazards in food processing.
IntermediateAutomated Process ControlOperating and monitoring computerized systems to regulate flow, temperature, and pressure in production lines.
IntermediateEquipment Sanitation (CIP)Executing Clean-In-Place procedures to sanitize machinery and pipes without dismantling to maintain hygiene standards.
IntermediateMechanical TroubleshootingIdentifying and diagnosing technical malfunctions in processing machinery to minimize downtime.
IntermediateDocumentation and ReportingMaintaining accurate logs of production data, ingredient usage, and safety checks for traceability.