Blending plant operators control equipment to weigh and mix vegetable oils used in products such as salad oil and margarines. They tend pump oils to perform the blending according to specific formulas. They draw off samples of mixed oil to examine its texture and colour and based on that make adjustments to blending processes.
No competences in this bucket.
The distinction between dietary fats that come from animals and oils derived from vegetables.
Various type of machines and tools, including their designs, uses, repair, and maintenance.
Develop annual work programs for resource usage which will benefit the environment and forest production.
Perform winterising on fats which consists in removing fatty stearin.
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.
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 olive oils, seed oils and edible fats such as taste, smell and touch.
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.
Implement the relevant procedures, strategies and use the proper equipment to promote local or national security activities for the protection of data, people, institutions, and property.
Monitor the blending process of oil. Make adjustments to blending process according to results of tests.
Perform preliminary operations to raw materials such as cracking, shelling and dehulling before the oil extraction.
Refine edible oils to make them suitable for human consumption. Remove impurities and toxic substances performing processes such as bleaching, deodorisation and cooling.
Support management of raw materials and plants required by the department for production. Oversee the needs for material and notify when stock levels reach re-order levels.
Tend equipment that strains stearin from vegetable oils, such as soybean oil, corn oil, and cottonseed oil to produce salad oil. Chill the oil in a chilling tank for the specified time to solidify stearin. Use air pressure to force oil through filters and trap suspended stearin.
Use machines to weigh and mix vegetable oils for products, such as salad oils, shortening and margarine, according to formula.
Construct and repair ships and equipment using hand tools, machine tools, and measuring instruments. Safely carry out emergency or temporary repairs. Take measures to ensure a safe working environment. Use various types of sealants and packaging.
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
Collect samples of materials or products for laboratory analysis.
Clean and keep in adequate condition tanks, basins, and filter beds using hand tools and power tools.
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.
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.
Ensure the quality of all factors involved in a food production process.
Label raw material/product samples for laboratory checks, according to implemented quality system.
Managing temperature and pressure as to reach set carbonation levels in beverages.
Measuring the density of liquids, including oils, using instruments such as hygrometers, or oscillating tubes.
Set up machinery and equipment for food production. Make sure that controls, settings, and input requirements are according to the required standards.
Work individually as an important element in service of a food production process. This function is executed individually with little or no supervision or collaboration with colleagues.
No competences in this bucket.