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.
No competences in this bucket.
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.
No competences in this bucket.
Operate presses, dryers and control systems, ensuring maximal operation of the dryer.
Adjust machine settings to adapt drying processes, drying times, and special treatments to the requirements of the goods to be dried.
Ingredients to be added and the required amounts according to the recipe and the way those ingredients are to be administered.
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.
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.
Apply different procedures to maintain the chain of temperature of foodstuffs and products in each stage of the production and supply chain.
Ensure the quality of all factors involved in a food production process.
Perform all kinds of kneading operations of raw materials, half-finished products and foodstuffs.
Plan and oversee changeovers and related activities on a timely basis, in order to successfully execute the required production schedule.
Carry out accurately measured assignments with suitable tools and equipment in the process of producing food and beverages.
Monitor flour unloading equipment and flour processing systems. Ensure ingredients are delivered on time.
Monitor the operation of cleaning equipment; stop machines or immediately notify supervisors should incidents or malfunctions occur.
Monitor and control the temperature in the different phases of farinaceous processes such as fermentation, proofing, and baking. Adhere to specifications or recipes.
Perform all kinds of mixing operations of raw materials, half-finished products and foodstuffs.
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.
Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.
Ensure a clean working space according to hygienic standards in the food processing industry.
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.
Observing machine operations and evaluating product quality thereby ensuring conformity to standards.
Work with a weighing machine to measure raw, half-finished and finished products.
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 or adjust machine controls to regulate conditions such as material flow, temperature, or pressure.
Keep in reserve raw materials and other food supplies, following stock control procedures.
No competences in this bucket.
Raw materials and production processes for getting finished food products. Importance of quality control and other techniques for the food and beverage industry.
The set of health, safety and hygiene standards and items of legislation applicable in a specific sector.
Various type of machines and tools, including their designs, uses, repair, and maintenance.
No competences in this bucket.
Apply specific techniques for extrusion process in the food industry.
Check processing parameters to keep under control the technological processes.
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.
Use the utensils, machinery and equipment for the production of bakery and farinaceous products such as kneading machines, proofing equipment, vessels, knives, baking ovens, slicers, wrappers, mixers, and glazers. Keep all tools in good condition.
Receive raw materials from the suppliers. Check their quality and accuracy and move them into the warehouse. Make sure that raw materials are adequately stored until they are required by the production department.
Oil or grease the parts of the machines and equipment that need to be lubricated. Follow safety procedures to do so.
Label raw material/product samples for laboratory checks, according to implemented quality system.
Collaborate in a team with other food processing professionals in service of the food & beverages industry.
Proceed in a way that one can be relied on or depended on.
Have the ability to follow spoken instructions received from colleagues. Strive to understand and clarify what is being requested.
Follow written directions in order to perform a task or carry out a step-by-step procedure.
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.
Lift heavy weights and apply ergonomic lifting techniques to avoid damaging the body.
Identify problems with servers, desktops, printers, networks, and remote access, and perform actions which solve the problems.
Adapt service approach when circumstances change.
Fasten bands around stacks or articles prior to shipment or storage.