Hard Skills
IntermediateSensory EvaluationThe process of using human senses such as sight, smell, taste, and touch to evaluate the quality and consistency of food and beverage products.
AdvancedHACCP ImplementationApplying Hazard Analysis and Critical Control Points principles to identify, evaluate, and control food safety hazards.
IntermediateLaboratory Testing TechniquesConducting chemical and physical tests to measure attributes like pH levels, moisture content, and sugar concentration (Brix).
IntermediateRegulatory Compliance KnowledgeUnderstanding and adhering to local and international food safety regulations such as FDA, USDA, or EFSA standards.
IntermediateDocumentation and Record KeepingThe systematic recording of inspection results, batch numbers, and corrective actions taken during the production process.
IntermediateEquipment CalibrationThe regular testing and adjustment of scales, thermometers, and pH meters to ensure measurement accuracy.