Profession pasta operator
Pasta operators manufacture dry pasta products. They unload raw ingredients from storage silos and ingredient delivery systems. These operators mix, press, extrude as to reach desired drying levels of pasta.
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- Realistic / Conventional
- 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.
- Exert quality control to processing food
Ensure the quality of all factors involved in a food production process.
- Monitor operations of cleaning machines
Monitor the operation of cleaning equipment; stop machines or immediately notify supervisors should incidents or malfunctions occur.
- Operate weighing machine
Work with a weighing machine to measure raw, half-finished and finished products.
- Manage production changeovers
Plan and oversee changeovers and related activities on a timely basis, in order to successfully execute the required production schedule.
- Operate kneading of food products
Perform all kinds of kneading operations of raw materials, half-finished products and foodstuffs.
- Follow hygienic procedures during food processing
Ensure a clean working space according to hygienic standards in the food processing industry.
- Ensure sanitation
Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.
- Measure precise food processing operations
Carry out accurately measured assignments with suitable tools and equipment in the process of producing food and beverages.
- Store raw food materials
Keep in reserve raw materials and other food supplies, following stock control procedures.
- Apply GMP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).
- Operate presses, dryers and control systems
Operate presses, dryers and control systems, ensuring maximal operation of the dryer.
- 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.
- 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.
- 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.
- Set up machine controls
Set up or adjust machine controls to regulate conditions such as material flow, temperature, or pressure.
- Monitor temperature in farinaceous processes
Monitor and control the temperature in the different phases of farinaceous processes such as fermentation, proofing, and baking. Adhere to specifications or recipes.
- Monitor machine operations
Observing machine operations and evaluating product quality thereby ensuring conformity to standards.
- 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.
- 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 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.
- Operate mixing of food products
Perform all kinds of mixing operations of raw materials, half-finished products and foodstuffs.
- Apply HACCP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
- Ensure health, safety and security measures
Take responsibility for health, safety and security measures in the workplace including posture the body well, safely operate tools and machinery, and wear the right clothes and protection for the climate. Apply health and safety standards. Adhere strictly to the site safety rules and systems and equipment operational procedures.
- Monitor flour unloading equipment
Monitor flour unloading equipment and flour processing systems. Ensure ingredients are delivered on time.
- Prepare pasta
Prepare pasta with the adequate ingredients and the adequate equipment as to conform with the recipe, taste, shape, and aspect according to regulations and customers preferences.
- 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.
- 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.
Optional knowledge and skillslift heavy weights check processing parameters follow written instructions processes of foods and beverages manufacturing ensure correct use of bakery equipment apply extruding techniques liaise with colleagues work in a food processing team perform ict troubleshooting keep machines oiled for steady functioning act reliably label samples secure goods according to work orders manage delivery of raw materials perform services in a flexible manner liaise with managers ensure compliance with environmental legislation in food production dispose food waste follow verbal instructions mechanical tools health, safety and hygiene legislation
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