Profession food production operator

Food production operators supply and perform one or more tasks in different stages of the food production process. They perform manufacturing operations and processes to foods and beverages, perform packaging, operate machines manually or automatically, follow predetermined procedures, and take food safety regulations on board.

Personality Type

Knowledge

  • 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.

Skills

  • Monitor the production line

    Monitor the production line for problems such as pile-ups and jams.

  • Apply HACCP

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

  • 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 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.

  • Lift heavy weights

    Lift heavy weights and apply ergonomic lifting techniques to avoid damaging the body.

  • Ensure refrigeration of food in the supply chain

    Apply different procedures to maintain the chain of temperature of foodstuffs and products in each stage of the production and supply chain.

  • Disassemble equipment

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

  • Monitor ingredient storage

    Monitor ingredient storage and expiry dates via weekly reporting leading to good stock rotation and reduction of waste.

  • Administer ingredients in food production

    Ngredients to be added and the required amounts according to the recipe and the way those ingredients are to be administered.

  • 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.

  • Ensure sanitation

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

  • Support management of raw materials

    Support management of raw materials and plants required by the department for production. Oversee the needs for material and notify when stock levels reach re-order levels.

  • 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.

  • Keep inventory of goods in production

    Keep inventory of goods whether they are goods in the front end (i.e. raw materials), intermediate, or back end (i.e. finished products). Count goods and store them for the following production and distribution activities.

  • 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 GMP

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

Optional knowledge and skills

work according to recipe fermentation processes of food monitor almond blanching process health, safety and hygiene legislation set up equipment for food production operate automated process control adjust drying process to goods monitor oil blending process food canning production line examine production samples perform cleaning duties monitor sugar uniformity apply extruding techniques condiment manufacturing processes dispose non-food waste within the food industry modern brewing systems rectify spirits food storage ensure correct goods labelling follow evaluation procedures of materials at reception milk production process hydrogenation processes for edible oils conduct cleaning in place apply preservation treatments centrifugal force tend packaging machines label samples mitigate waste of resources monitor milled food products weigh materials cleaning of reusable packaging follow hygienic procedures during food processing monitor coating specifications administer materials to tea bag machines mould chocolate dispose food waste check the quality of raw materials at reception food homogenisation ensure compliance with environmental legislation in food production measure sugar refinement check quality of products on the production line tend bottle-washing machine apply different dehydration processes of fruits and vegetables execute chilling processes to food products perform carbonation processes operate forklift monitor filling machines handle kitchen equipment according to the requirements check bottles for packaging

Source: Sisyphus ODB