Profession cellar operator

Fermentation cellar operators take charge of fermentation and maturation tanks. They control fermentation process of wort inoculated with yeast. They tend equipment that cools and adds yeast to wort as to produce beer. For the purpose, they control the flow of refrigeration that goes through cool coils regulating the temperature of hot wort in the tanks.

Personality Type

• Realistic / Conventional

Knowledge

• Processes of foods and beverages manufacturing

  Raw materials and production processes for getting finished food products. Importance of quality control and other techniques for the food and beverage industry.

• Ingredients for beer production

  Basic ingredients of beer, which consist of water, a starch source such as malted barley, brewer's yeast to produce the fermentation and a flavouring such as hops.

• Modern brewing systems

  The most updated systems and best available techniques in the brewing industry.

Skills

• Disassemble equipment

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

• Set up machine controls

  Set up or adjust machine controls to regulate conditions such as material flow, temperature, or pressure.

• Measure pH

  Measuring pH which is a measure of acidity or alkalinity.

• 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.

• Collect samples for analysis

  Collect samples of materials or products for laboratory analysis.

• Perform beverage dealcoholisation

  Tend suitable equipment to remove alcohol from alcoholic beverages such as beer and wine.

• Ensure sanitation

  Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.

• Monitor machine operations

  Observe machine operations and evaluate product quality thereby ensuring conformity to standards.

• Sterilise fermentation tanks

  Sterilise workspaces and equipment using hoses, scrapers, brushes, or chemical solutions.

• Prepare containers for beverage fermentation

  Prepare containers for beverage fermentation according to the type of beverage to be produced. This includes the qualities that the different kinds of containers can give to the final product.

• 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.

• Apply GMP

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

• 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.

• Follow hygienic procedures during food processing

  Ensure a clean working space according to hygienic standards in the food processing industry.

• Apply HACCP

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

• Exert quality control to processing food

  Ensure the quality of all factors involved in a food production process.

• Carry out checks of production plant equipment

  Carry out checks of the machinery and equipment used in the production plant. Ensure that the machinery is working properly, set machines before usage, and assure continuous operability of the equipment.

• Monitor operations of cleaning machines

  Monitor the operation of cleaning equipment; stop machines or immediately notify supervisors should incidents or malfunctions occur.

• Mitigate waste of resources

  Evaluate and identify opportunities to use resources more efficiently with continuously striving to reduce waste of utilities.

• Examine production samples

  Examine production samples visually or manually to verify properties such as clarity, cleanliness, consistency, humidity and texture.

• 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

Source: Sisyphus ODB