Hard Skills
IntermediateHACCP ComplianceThe application of Hazard Analysis and Critical Control Points principles to identify and manage safety risks in food production.
IntermediatePasteurization ControlThe ability to operate and monitor heat treatment equipment to eliminate pathogens while maintaining milk integrity.
AdvancedFermentation MonitoringTracking and adjusting temperature, time, and bacterial culture inoculation to achieve specific yogurt acidity and texture.
IntermediateClean-in-Place (CIP) OperationManaging automated cleaning systems to sanitize internal surfaces of pipes and vessels without manual disassembly.
IntermediateQuality Assurance TestingPerforming laboratory tests on samples to measure pH levels, viscosity, and sensory attributes against brand standards.