Hard Skills
IntermediateSyrup Mixing and BlendingOperating mixing tanks and heating equipment to combine water, sugars, and flavorings according to specific recipes.
IntermediateSanitation and CIP ProceduresExecuting Clean-in-Place (CIP) protocols and manual cleaning of processing lines to prevent cross-contamination and bacterial growth.
BasicBrix and Viscosity TestingUsing refractometers and viscometers to measure the sugar concentration and thickness of syrup batches.
IntermediateHACCP ComplianceFollowing Hazard Analysis and Critical Control Points protocols to monitor and document food safety risks during processing.
BasicIndustrial Chemical HandlingThe safe storage, dilution, and application of caustic cleaning agents and food-grade additives.
IntermediateProduction Line TroubleshootingIdentifying and reporting mechanical malfunctions in pumps, valves, or conveyors during the syrup bottling or bagging process.