Profession blending plant operator
Blending plant operators control equipment to weigh and mix vegetable oils used in products such as salad oil and margarines. They tend pump oils to perform the blending according to specific formulas. They draw off samples of mixed oil to examine its texture and colour and based on that make adjustments to blending processes.
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- Realistic / Conventional
- Origin of dietary fats and oils
The difference between dietary fats and oils derived from animals and vegetables.
- Mechanical tools
Understand machines and tools, including their designs, uses, repair, and maintenance.
- Develop work programmes
Develop annual work programs for resource usage which will benefit the environment and forest production.
- Tend mixing oil machine
Use machines to weigh and mix vegetable oils for products, such as salad oils, shortening and margarine, according to formula.
- Collect samples for analysis
Collect samples of materials or products for laboratory analysis.
- Maintain tanks
Clean and keep in adequate condition tanks, basins, and filter beds using hand tools and power tools.
- Monitor oil blending process
Monitor the blending process of oil. Make adjustments to blending process according to results of tests.
- Pump products
Operate pumping machines according to specific procedures and depending on the kind of product. Ensure correct quantities and adequate feeding for the process.
- Apply GMP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).
- Check sensorial parameters of oils and fats
Check sensorial parameters of olive oils, seed oils and edible fats such as taste, smell and touch.
- Apply requirements concerning manufacturing of food and beverages
Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.
- Ensure public safety and security
Implement the relevant procedures, strategies and use the proper equipment to promote local or national security activities for the protection of data, people, institutions, and property.
- Tend equipment for oil extraction
Tend equipment that strains stearin from vegetable oils, such as soybean oil, corn oil, and cottonseed oil to produce salad oil. Chill the oil in a chilling tank for the specified time to solidify stearin. Use air pressure to force oil through filters and trap suspended stearin.
- Use tools for construction and repair
Construct and repair ships and equipment using hand tools, machine tools, and measuring instruments. Safely carry out emergency or temporary repairs. Take measures to ensure a safe working environment. Use various types of sealants and packaging.
- Perform preliminary operations for oil extraction
Perform preliminary operations to raw materials such as cracking, shelling and dehulling before the oil extraction.
- Clean food and beverage machinery
Clean machinery used for food or beverage production processes. Prepare the appropriate solutions for cleaning. Prepare all parts and assure that they are clean enough to avoid deviation or errors in the production process.
- Administer ingredients in food production
Ngredients to be added and the required amounts according to the recipe and the way those ingredients are to be administered.
- Assess quality characteristics of food products
Assess quality characteristics of food products in terms of the main properties (e.g. physical, sensorial, chemical, technological, etc.) for raw materials, half-finished products, as well as finish products.
- Refine edible oils
Refine edible oils to make them suitable for human consumption. Remove impurities and toxic substances performing processes such as bleaching, deodorisation and cooling.
- Support management of raw materials
Support management of raw materials and plants required by the department for production. Oversee the needs for material and notify when stock levels reach re-order levels.
- Apply HACCP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
- Winterise fats
Perform winterising on fats which consists in removing fatty stearin.