Profession fat-purification worker

Fat-purification workers operate acidulation tanks and equipment that help with the separation of undesirable components from oils.

Personality Type

• Realistic / Conventional

Knowledge

• Hydrogenation processes for edible oils

  Hydrogenation processes of different oils which reduce saturation and affect physical properties such as melting point and taste.

• Chemical processes

  The relevant chemical processes used in manufacture, such as purification, seperation, emulgation and dispergation processing.

• Process of animal fat purification

  Process of animal fat purification whereby animal fats are processed by repeated melting over water or bleaching by chemicals for the removal of small solid particles.

• Origin of dietary fats and oils

  The distinction between dietary fats that come fromanimals and oils derived from vegetables.

Skills

• 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 HACCP

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

• Refine edible oils

  Refine edible oils to make them suitable for human consumption. Remove impurities and toxic substances performing processes such as bleaching, deodorisation and cooling.

• Tend agitation machine

  Tend agitation machine ensuring that there is a uniform agitation of the batch.

• Boil water

  Boil water in large quantities in the context of manufacturing or food production (e.g. almond blanching).

• Tend acidulation tanks

  Tend acidulation tanks and equipment to separate undesirable compounds from oils.

• Tend open pans

  Tend open pans heated by direct fire to melt oil for purification purposes.

• Assess quality characteristics of food products

  Assess quality characteristics of food products in terms of the main properties (e.g. physical, sensorial, chemical, technological, etc.) for raw materials, half-finished products, as well as finish products.

• Pump products

  Operate pumping machines according to specific procedures and depending on the kind of product. Ensure correct quantities and adequate feeding for the process.

• Measure density of liquids

  Measuring the density of liquids, including oils, using instruments such as hygrometers, or oscillating tubes.

• Assess oil hardness

  Assess samples to make sure that hardness of oils are in accordance with specifications.

• Check sensorial parameters of oils and fats

  Check sensorial parameters of olive oils, seed oils and edible fats such as taste, smell and touch.

• Filter edible oils

  Filter oil as one of the processes of oil extraction. Pump oil, using equipment such as sifters or cloths, and adhere to health and safety regulations.

• Mark differences in colours

  Identify differences between colours, such as shades of colour.

• Apply GMP

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

• Control flow of matter used in oil processing

  Adjust rate of flow of hydrogen, steam, air and water into converter. Weigh and add specified amounts of catalytic agents and other chemicals to harden batch of oils or fats.

• Wash oils

  Wash oils to reduce the soap left over in the oil after the first stage of refining. Heat the oil to the right temperature, then add a certain amount of wash water to be mixed into the oil by the dynamic mixer. Operate the flow meter for hot water and the electro-pneumatic metering valve.

• Control flow of oils

  Adjust controls to regulate flow of oils through lines and tanks.

Optional knowledge and skills

Source: Sisyphus ODB