Hard Skills
IntermediateFood Safety ComplianceAdherence to Hazard Analysis and Critical Control Points (HACCP) principles and regulatory standards to prevent food contamination.
FoundationalEquipment SanitationThe practice of cleaning and disinfecting food processing machinery and tools using approved chemical agents and procedures.
FoundationalLine OperationsPerforming repetitive tasks on a production line such as sorting, grading, and packaging food products according to specifications.
FoundationalWorkplace Health and SafetyFollowing safety protocols, including the correct use of Personal Protective Equipment (PPE) and safe lifting techniques.
IntermediateQuality InspectionVisual monitoring of food products for defects, color consistency, and impurities before packaging.