process of animal fat purification
Process of animal fat purification whereby animal fats are processed by repeated melting over water or bleaching by chemicals for the removal of small solid particles.
Fat-purification workers operate acidulation tanks and equipment that help with the separation of undesirable components from oils.
Competences and skills
34 ESCO relationsEssential knowledge 4 competences
Occupation specific
1 competenceSector-specific
3 competenceschemical processes
The relevant chemical processes used in manufacture, such as purification, seperation, emulgation and dispergation processing.
hydrogenation processes for edible oils
Hydrogenation processes of different oils which reduce saturation and affect physical properties such as melting point and taste.
origin of dietary fats and oils
The distinction between dietary fats that come from animals and oils derived from vegetables.
- Scope note
- Know animal fats, including butter, ghee, lard, tallow, and any other fatty substance rendered from animal flesh. Know vegetable fats and oils, including those from soy, canola, corn, cottonseed, sunflower, safflower, peanut.
Cross-sector
0 competencesNo competences in this bucket.
Essential skills and competences 18 competences
Occupation specific
2 competencestend acidulation tanks
Tend acidulation tanks and equipment to separate undesirable compounds from oils.
tend open pans
Tend open pans heated by direct fire to melt oil for purification purposes.
Sector-specific
12 competencesapply GMP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).
- Scope note
- There are countries that adopt their own national regulations such as the British standard and/or international ones as well: International Features Standards (IFS). In these cases, producers should comply with international standards also.
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.
assess oil hardness
Assess samples to make sure that hardness of oils are in accordance with specifications.
assess quality characteristics of food products
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.
check sensorial parameters of oils and fats
Check sensorial parameters of olive oils, seed oils and edible fats such as taste, smell and touch.
control flow of matter used in oil processing
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.
control flow of oils
Adjust controls to regulate flow of oils through lines and tanks.
filter edible oils
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.
measure density of liquids
Measuring the density of liquids, including oils, using instruments such as hygrometers, or oscillating tubes.
refine edible oils
Refine edible oils to make them suitable for human consumption. Remove impurities and toxic substances performing processes such as bleaching, deodorisation and cooling.
tend agitation machine
Tend agitation machine ensuring that there is a uniform agitation of the batch.
wash oils
Wash oils to reduce the soap left over in the oil after the first stage of refining. Heat the oil to the right temperature, then add a certain amount of wash water to be mixed into the oil by the dynamic mixer. Operate the flow meter for hot water and the electro-pneumatic metering valve.
Cross-sector
4 competencesapply HACCP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
- Scope note
- There are countries that adopt their own national regulations such as the British standard and/or international ones as well: International Features Standards (IFS). In these cases, producers should comply with international standards also.
boil water
Boils water in large quantities to perform procedures of manufacturing to food products (e.g. almond blanching).
mark differences in colours
Identify differences between colours, such as shades of colour.
pump products
Operate pumping machines according to specific procedures and depending on the kind of product. Ensure correct quantities and adequate feeding for the process.
Optional skills and competences 12 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
5 competencesdegum liquids
Remove gums from water and oils. Use equipment to separate hydratable gums and other soluble that exude from certain plants.
ensure compliance with environmental legislation in food production
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.
green
exert quality control to processing food
Ensure the quality of all factors involved in a food production process.
label samples
Label raw material/product samples for laboratory checks, according to implemented quality system.
perform detailed food processing operations
Perform precise food processing operations with great attention and detail to all steps in the creation of a qualitative product.
Cross-sector
7 competencesact reliably
Proceed in a way that one can be relied on or depended on.
follow hygienic procedures during food processing
Ensure a clean working space according to hygienic standards in the food processing industry.
follow verbal instructions
Have the ability to follow spoken instructions received from colleagues. Strive to understand and clarify what is being requested.
follow written instructions
Follow written directions in order to perform a task or carry out a step-by-step procedure.
liaise with colleagues
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
Liaise with managers of other departments ensuring effective service and communication, i.e. sales, planning, purchasing, trading, distribution and technical.
perform cleaning duties
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.