Profession cider fermentation operator

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

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Personality Type

  • Realistic / Conventional

Knowledge

  • Temperature scales

    Celsius and Fahrenheit temperature scales.

  • Biotechnology

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

  • Yeast fermentation principles

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

  • Mashing process

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

Skills

  • Set up machine controls

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

  • 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.

  • 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.

  • Collect samples for analysis

    Collect samples of materials or products for laboratory analysis.

  • Sterilise fermentation tanks

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

  • 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 GMP

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

  • 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.

  • 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.

  • 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

analyse apple juice for cider production act reliably fermentation processes of beverages liaise with colleagues ensure compliance with environmental legislation in food production liaise with managers health, safety and hygiene legislation keep machines oiled for steady functioning perform ict troubleshooting work in a food processing team label samples have computer literacy