Profession candy machine operator

Candy machine operators tend machines that mix candy ingredients. They tend machines that weigh, measure, and mix ingredients. They form soft candies by spreading candy onto cooling and warming slabs cutting them manually or mechanically. They cast candies in moulds or by machine that extrudes candy. 

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Personality Type

  • Realistic / Conventional

Knowledge

  • Chemical aspects of sugar

    Chemical aspects and constitution of sugar to alter recipes and provide customers with experiences of pleasure.

Skills

  • Apply HACCP

    Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).

  • Mould chocolate

    Mould chocolate to make chocolate pieces that are of a certain shape. Pour liquid chocolate into a mould and let it harden.

  • Perform cleaning duties

    Perform cleaning duties such as waste removal, vacuuming, emptying bins, and general cleaning of the working area. Cleaning activities should follow health and safety regulations if required.

  • 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.

  • Operate weighing machine

    Work with a weighing machine to measure raw, half-finished and finished products.

  • Disassemble equipment

    Disassembles equipment using hand tools in order to clean equipments and to perform regular operational maintenance.

  • 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.

  • Produce confectionery from chocolate

    Produce different kinds of confectionery from chocolate mass.

  • Maintain cutting equipment

    Maintenance of the cutting equipment (knives, cutters, and other elements).

  • 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.

  • Tend sweet making machines

    Tend sweet making machines that blend sweet substances for candy manufacturing.

  • 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.

  • Apply GMP

    Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).

  • Lift heavy weights

    Lift heavy weights and apply ergonomic lifting techniques to avoid damaging the body.

  • Adhere to organisational guidelines

    Adhere to organisational or department specific standards and guidelines. Understand the motives of the organisation and the common agreements and act accordingly.

  • Operate grain cleaning machine

    Start automatic cleaning machine that blows as well as sifts foreign particles, like dirt, twigs, and also stones from whole grain conveys clean grain to storage tank for further processing.

  • Be at ease in unsafe environments

    Be at ease in unsafe environments like being exposed to dust, rotating equipment, hot surfaces, sub-freezing and cold storage areas, noise, wet floors and moving lift equipment.

Optional knowledge and skills

act reliably liaise with colleagues follow written instructions exert quality control to processing food manufacturing of confectionery operate a heat treatment process crafting label samples operate automated process control set up equipment for food production follow verbal instructions ensure compliance with environmental legislation in food production liaise with managers apply extruding techniques health, safety and hygiene legislation follow hygienic procedures during food processing chemical aspects of chocolates