Profession cider fermentation operator

Cider fermentation operators control the fermentation process of mash or wort inoculated with yeast.

Personality Type

• Realistic / Conventional

Knowledge

• Mashing process

  Managing the mashing process and understanding its influence on wort quality and character of the finished fermented beverage.

• Biotechnology

  The technology that uses, modifies or harnesses biological systems, organisms and cellular components to develop new technologies and products for specific uses.

• Temperature scales

  Celsius and Fahrenheit temperature scales.

• Yeast fermentation principles

  Understand the principles of yeast fermentation in fermented beverages such as wine or beer.

Skills

• Monitor fermentation

  Supervise and control fermentation. Monitor the settling of juice and the fermentation of raw material. Control the progress of the fermentation process to meet specifications. Measure, test and interpret fermentation process and quality data according to specification.

• 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.

• Apply HACCP

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

• 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.

• 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.

• Set up machine controls

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

• Sterilise fermentation tanks

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

• 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.

• Collect samples for analysis

  Collect samples of materials or products for laboratory analysis.

Optional knowledge and skills

Source: Sisyphus ODB