1. Knowledge of food safety and hygiene practices
2. Operation and handling of food processing machinery
3. Basic understanding of HACCP & GMP standards
4. Ability to monitor production quality
5. Packaging and labeling procedures
6. Equipment cleaning and sanitization
7. Basic troubleshooting of machines
8. Inventory and raw material handling
9. Physical stamina and ability to work in shifts
10. Attention to detail and timely production support