Profession dryer attendant

Dryer attendants tend rotary dryers to remove moisture from raw materials or food products in transformation. They observe instruments to verify dryer temperature and regulate steam pressure in order to determine if products have the specified moisture content.

Personality Type

• Realistic / Conventional

Knowledge

• Food dehydration processes

  The processes by which fruit and vegetables are dehydrated including techniques such as sun drying, indoor drying, and industrial applications for drying food. The dehydration process goes from selection of the fruit and vegetables according to their size, washing the fruit, classifying according to the product, storage, and mixing with ingredients resulting in a final product.

• Grain dehydration recipes

  Grain dehydration formulas and techniques according to requirements and product. Regulation of temperature, dehydration times and handling of the grains before and after dehydrating.

• Food safety principles

  Scientific background of food safety which includes preparation, handling, and storage of food to minimise the risk of foodborne illness and other health hazards.

• Food preservation

  Deterioration factors, controlling factors (temperature, additives, humidity, pH, water activity, etc., including packaging) and food processing methods to preserve food products.

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).

• 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).

• Check processing parameters

  Check processing parameters to keep under control the technological processes.

• Ensure sanitation

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

• Secure goods according to work orders

  Fasten bands around stacks or articles, prior to shipment or storage.

• Follow written instructions

  Follow written directions in order to perform a task or carry out a step-by-step procedure.

• 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.

• Maintain industrial ovens

  Maintaining industrial ovens in order to ensure effective and correct operation.

• 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.

• Manage flammable substances

  Managing flammable substances to roasting operations and ensuring that safety measures are in place.

• Tend fans for machines

  Start fans that force conditioned air into drums or compartments.

• 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 temperature in manufacturing process of food and beverages

  Monitor and control required temperatures in the different phases of production until the product reaches suitable properties according to specifications.

• Apply different roasting methods

  Employ different methods to roast cocoa beans, such as oven roasting, air roasting, drum roasting, coffee roaster, and hot air gun. Use the different methods according to the production requirements, type of cocoa beans, and desired chocolate product.

• Collect samples for analysis

  Collect samples of materials or products for laboratory analysis.

• Follow production schedule

  Follow production schedule taking into account all requirements, times and needs. This schedule outlines what individual commodities must be produced in each time period and encapsulates various concerns like production, staffing, inventory, etc. It is usually linked to manufacturing where the plan indicates when and how much of each product will be demanded. Utilise all the information in the actual implementation of the plan.

• 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.

• Follow verbal instructions

  Have the ability to follow spoken instructions received from colleagues. Strive to understand and clarify what is being requested.

• Tend drying equipment

  Tend drying equipment, including kiln driers, hearth ovens, roasters, char kilns, and vacuum drying equipment.

• Adjust drying process to goods

  Adjust machine settings to adapt drying processes, drying times, and special treatments to the requirements of the goods to be dried.

• Operate industrial ovens

  Observe temperature and heat oven to the specified temperature. Operate roasting pans and facilitate the roasting process with instruments that prevent grain from sticking to the pans.

• Compare roasted grains to a standard

  Match colour, moisture content, hardness and other characteristics of roasted grain with colour of standard sample.

• Mark differences in colours

  Identify differences between colours, such as shades of colour.

• Follow hygienic procedures during food processing

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

• Control steam flows

  Admit steam through lines or fuel to furnace to heat drier.

Optional knowledge and skills

Source: Sisyphus ODB