Profession raw material reception operator

Raw material reception operators operate and maintain tools and equipment to ensure that qualitative and quantitative requirements in the reception of the raw material are met. They use equipment to evaluate products such as grains, potatoes, cassava root, etc. They store and distribute products to the different processing factory units.

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Personality Type

  • Conventional / Realistic

Knowledge

  • Food storage

    The proper conditions and methods to store food to keep it from spoiling, taking into account humidity, light, temperature and other environmental factors.

Skills

  • Label samples

    Label raw material/ product samples for laboratory checks, according to implemented quality system.

  • Secure goods according to work orders

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

  • 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.

  • Follow verbal instructions

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

  • Manage delivery of raw materials

    Manage reception of raw materials. Receive raw materials from the suppliers. Check for quality and accuracy and move into the warehouse. Make sure that raw materials are adequately stored until they are required by the production department.

  • 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.

  • 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.

  • Inspect insects in whole grain

    Inspect loads of unprocessed grain to detect harmful insects, like grain beetles.

  • Manage food manufacturing laboratory

    Manage laboratory activities in the plant or factory and using the data to monitor the quality of manufactured products.

  • 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.

  • Weigh raw materials at reception

    Perform weighing procedures to estimate the quantity of the raw materials. Record the weight accurately and care for minimising any losses of raw materials.

  • Handle bulk transfer of raw material

    Transfer dry raw materials using suitable mechanical handling systems like screw feeders, or using gravity or pneumatic means.

  • Ensure sanitation

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

  • Avoid backlogs in receiving raw materials

    Avoid backlogs in the procurement, receiving, production and bulk outloading to maintain a fluent receiving point of raw materials.

  • Collect samples for analysis

    Collect samples of materials or products for laboratory analysis.

  • 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.

  • Follow evaluation procedures of materials at reception

    Oversee the delivery of incoming materials and follow a detailed procedure to evaluate and assess their characteristics accordingly.

  • Apply HACCP

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

  • Apply GMP

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

  • Analyse characteristics of food products at reception

    Analyse characteristics, composition, and other properties of food products at reception.

  • Follow written instructions

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

  • Lift heavy weights

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

  • 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.

  • Keep task records

    Organise and classify records of prepared reports and correspondence related to the performed work and progress records of tasks.

  • Inspect silo systems

    Inspect silo systems to minimise any harmful emissions during their use.

  • Check the quality of raw materials at reception

    Check the quality of raw materials by assessing its taste, smell, colour, or any other characteristic depending on the product.

  • Store raw food materials

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

  • Implement efficiency plans for logistics operations

    Implement efficiency plans developed by managers in facilities. Use techniques, resources, and training in order to improve workplace efficiency.

Optional knowledge and skills

have computer literacy follow hygienic procedures during food processing statistics grade wheat for milling assess cereal quality for brewing manage corrective actions temperature scales ensure compliance with environmental legislation in food production analyse supply chain strategies food safety principles liaise with colleagues malting process liaise with managers work in a food processing team effects of pesticides in food raw materials keep machines oiled for steady functioning