chemical processes
The relevant chemical processes used in manufacture, such as purification, seperation, emulgation and dispergation processing.
Hydrogenation machine operators control equipment to process base oils for manufacture of margarine and shortening products.
Competences and skills
41 ESCO relationsEssential knowledge 5 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
2 competenceshydrogenation processes for edible oils
Hydrogenation processes of different oils which reduce saturation and affect physical properties such as melting point and taste.
Cross-sector
3 competencesmechanical tools
Various type of machines and tools, including their designs, uses, repair, and maintenance.
principles of mechanical engineering
The principles of mechanical engineering, physics, and materials science.
temperature scales
Celsius and Fahrenheit temperature scales.
Essential skills and competences 17 competences
Occupation specific
1 competenceassess hydrogenation levels of edible oils
Assess levels of hydrogenation of edible oils. Make them appealing to the consumer, convenient to use, easy to store, and resistant to deterioration.
Sector-specific
11 competencesadminister ingredients in food production
Ingredients to be added and the required amounts according to the recipe and the way those ingredients are to be administered.
apply 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.
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.
maintain mechanical equipment
Observe and listen to machinery operation to detect malfunction. Service, repair, adjust, and test machines, parts, and equipment that operate primarily on the basis of mechanical principles. Maintain and repair vehicles meant for cargo, passengers, farming and landscaping.
monitor oil blending process
Monitor the blending process of oil. Make adjustments to blending process according to results of tests.
monitor temperature in manufacturing process of food and beverages
Monitor and control required temperatures in the different phases of production until the product reaches suitable properties according to specifications.
perform preliminary operations for oil extraction
Perform preliminary operations to raw materials such as cracking, shelling and dehulling before the oil extraction.
tend mixing oil machine
Use machines to weigh and mix vegetable oils for products, such as salad oils, shortening and margarine, according to formula.
Cross-sector
5 competencesadhere 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.
apply 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.
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.
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.
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 knowledge 8 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
6 competencesalkali stages of refining processes for edible oils
Stages of the alkali refining process for edible oils which include heating, conditioning, neutralising, re-refining, washing of oils.
components of oil seeds
Chemical constituents of oil seeds, hull content, oil content and the effect of planting and harvesting at the right time for oil extraction.
free fatty acid elimination processes
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.
mechanical engineering applicable to edible oil seed
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
Oil seed process from cleaning the oil bearing seed, decorticating the seed, crushing, conditioning and heating, to filtering and neutralising.
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
2 competenceschemistry
The composition, structure, and properties of substances and the processes and transformations that they undergo; the uses of different chemicals and their interactions, production techniques, risk factors, and disposal methods.
statistics
The study of statistical theory, methods and practices such as collection, organisation, analysis, interpretation and presentation of data. It deals with all aspects of data including the planning of data collection in terms of the design of surveys and experiments in order to forecast and plan work-related activities.
Optional skills and competences 11 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
7 competencescheck sensorial parameters of oils and fats
Check sensorial parameters of olive oils, seed oils and edible fats such as taste, smell and touch.
dispose food waste
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.
green
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.
interpret data in food manufacturing
Interpret data from different sources, like market data, scientific papers, and customers requirements in order to research development and innovation in food sector.
label samples
Label raw material/product samples for laboratory checks, according to implemented quality system.
set up equipment for food production
Set up machinery and equipment for food production. Make sure that controls, settings, and input requirements are according to the required standards.
Cross-sector
4 competencesact reliably
Proceed in a way that one can be relied on or depended on.
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.
lift heavy weights
Lift heavy weights and apply ergonomic lifting techniques to avoid damaging the body.