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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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.

Skills

  • Manage production changeovers

    Plan and oversee changeovers and related activities on a timely basis, in order to successfully execute the required production schedule.

  • Monitor flour unloading equipment

    Monitor flour unloading equipment and flour processing systems. Ensure ingredients are delivered on time.

  • Store raw food materials

    Keep in reserve raw materials and other food supplies, following stock control procedures.

  • Monitor machine operations

    Observing machine operations and evaluating product quality thereby ensuring conformity to standards.

  • Measure precise food processing operations

    Carry out accurately measured assignments with suitable tools and equipment in the process of producing food and beverages.

  • Ensure sanitation

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

  • 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.

  • Operate mixing of food products

    Perform all kinds of mixing operations of raw materials, half-finished products and foodstuffs.

  • Operate weighing machine

    Work with a weighing machine to measure raw, half-finished and finished products.

  • Monitor operations of cleaning machines

    Monitor the operation of cleaning equipment; stop machines or immediately notify supervisors should incidents or malfunctions occur.

  • Apply GMP

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

  • 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.

  • 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.

  • 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.

  • Operate kneading of food products

    Perform all kinds of kneading operations of raw materials, half-finished products and foodstuffs.

  • Operate presses, dryers and control systems

    Operate presses, dryers and control systems, ensuring maximal operation of the dryer.

  • Follow hygienic procedures during food processing

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

  • 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.

  • Apply HACCP

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

  • Exert quality control to processing food

    Ensure the quality of all factors involved in a food production process.

  • 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.

  • 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.

  • 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.

  • Set up machine controls

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

Optional knowledge and skills

perform ict troubleshooting processes of foods and beverages manufacturing secure goods according to work orders mechanical tools lift heavy weights keep machines oiled for steady functioning follow verbal instructions health, safety and hygiene legislation follow written instructions ensure compliance with environmental legislation in food production check processing parameters liaise with managers liaise with colleagues perform services in a flexible manner dispose food waste manage delivery of raw materials work in a food processing team label samples ensure correct use of bakery equipment apply extruding techniques act reliably