Clarifiers operate equipment to remove sediments and moisture from oleo and oils. They heat clarifying tank with steam and strainers for the clarification process. They remove foreign matters from the surface of hot oleo or oil stacks using skimmers.
Clarify oil by settlement. Leave freshly extracted oils to stand in a small oil drum or bucket for several days allowing solids to settle. After settlement, pour off the clear or 'supernatant' oil, leaving the plant debris at the bottom of the container. These settled solids are called foots.
Clarify oil by boiling with water. Heat freshly-extracted oil with a specified amount of water added. Pour off oil when most of the water has been boiled out, leaving the coagulated solids at the bottom of the container. Strive to leave a solid residue which contains a minimal amount of residual oil.
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).
Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.
Assess samples to make sure that hardness of oils are in accordance with specifications.
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.
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.
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.
Monitor the blending process of oil. Make adjustments to blending process according to results of tests.
Use machines to weigh and mix vegetable oils for products, such as salad oils, shortening and margarine, according to formula.
Adhere to organisational or department specific standards and guidelines. Understand the motives of the organisation and the common agreements and act accordingly.
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
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.
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.
Disassembles equipment using hand tools in order to clean equipments and to perform regular operational maintenance.
Ensure a clean working space according to hygienic standards in the food processing industry.
Clean and keep in adequate condition tanks, basins, and filter beds using hand tools and power tools.
Work with a weighing machine to measure raw, half-finished and finished products.
Operate pumping machines according to specific procedures and depending on the kind of product. Ensure correct quantities and adequate feeding for the process.
No competences in this bucket.
Stages of the alkali refining process for edible oils which include heating, conditioning, neutralising, re-refining, washing of oils.
Chemical constituents of oil seeds, hull content, oil content and the effect of planting and harvesting at the right time for oil extraction.
The processes for the refining of edible oils and fats to eliminate free fatty acids (FFA). This includes the physical refining, a process that builds on the lower boiling point of the free fatty acids compared to the boiling point of the triglyceride oil, and also chemical or alkaline refining, where an alkali is used to neutralise the free fatty acids.
The application of mechanical engineering principles to the processing of edible oil seeds. This includes the installation and repairing of machinery, the use welding of practices, steam equipment installation and the applications of this equipment in the processing of oil seeds and in the production of the oil.
Oil seed process from cleaning the oil bearing seed, decorticating the seed, crushing, conditioning and heating, to filtering and neutralising.
The distinction between dietary fats that come from animals and oils derived from vegetables.
No competences in this bucket.
No competences in this bucket.
Check sensorial parameters of olive oils, seed oils and edible fats such as taste, smell and touch.
Dispose or collect food waste with the purpose of recycling or throwing away from the production process. Follow established procedures for their disposal taking care of the environment and the safety matters according to legislations.
Make sure to comply with environmental legislation in food production. Understand the legislation related to environmental matters in food manufacturing and apply it in practice.
Proceed in a way that one can be relied on or depended on.
Liaise with fellow colleagues to ensure common understanding on work related affairs and agree on the necessary compromises the parties might need to face. Negotiate compromises between parties as to ensure that work in general run efficiently towards the achievement of the objectives.
Liaise with managers of other departments ensuring effective service and communication, i.e. sales, planning, purchasing, trading, distribution and technical.
Perform cleaning duties such as waste removal, vacuuming, emptying bins, and general cleaning of the working area. Cleaning activities should follow health and safety regulations if required.