Hard Skills
AdvancedHACCP PrinciplesThe application of Hazard Analysis and Critical Control Points to identify, evaluate, and control food safety hazards.
IntermediateChemical TitrationA laboratory method of quantitative chemical analysis used to determine the concentration of an identified analyte in food samples.
IntermediateSensory EvaluationThe scientific discipline used to evoke, measure, analyze, and interpret reactions to characteristics of food as perceived by the senses.
IntermediateLaboratory Equipment CalibrationThe process of configuring an instrument to provide a result for a sample within an acceptable range.
AdvancedStatistical Process Control (SPC)Employing statistical methods to monitor and control a process to ensure it operates at its full potential.
IntermediateRegulatory DocumentationMaintaining accurate records of quality tests, safety audits, and production logs as required by law.