sugar refinery operator

types of sugars

Variety of sugars and starches from different raw materials. Differences in texture and the level of sweetness that is provided by a measured amount of the refined product.

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chemical aspects of sugar

Chemical aspects and constitution of sugar to alter recipes and provide customers with experiences of pleasure.

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enzymatic processing

Enzymatic processes used in food production as well as in other industrial biotechnological processes.

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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.

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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.

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clean food and beverage machinery

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.

Scope note

Clean metal vessels: Clean the interior of metal drums using steam-cleaning apparatus, or the interiors of barrels by rinsing them with water and alcohol. Clean mixers: Perform cleaning of mixers on a daily basis, and perform cleaning at shutdowns thoroughly. Follow security procedures.

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measure sugar refinement

Monitoring the refinement of sugars by measuring the pH level.

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monitor centrifugal separators

Operating and monitoring centrifugal separators.

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monitor sugar uniformity

Monitor that the sugar and centrifuged products are uniform and comply with quality standards.

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perform food safety checks

Carry out food safety checks in order to assure compliance with requirements, regulations, and other good food manufacturing practices.

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tend corn starch extraction machines

Operate corn starch extraction machines, following adequate procedure, and gather the extracted elements and glucose from the process.

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adhere 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.

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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.

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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.

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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.

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comply with food safety and hygiene

Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.

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disassemble equipment

Disassembles equipment using hand tools in order to clean equipments and to perform regular operational maintenance.

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handle product separation in the sugar industry

Handling the products separated by centrifuge machines such as wash molasses, mother liquor (syrup), and sugar crystals. Packing the products in different containers depending on their characteristics.

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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.

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food preservation

Deterioration factors, controlling factors (temperature, additives, humidity, pH, water activity, etc., including packaging) and food processing methods to preserve food products.

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food storage

The proper conditions and methods to store food to keep it from spoiling, taking into account humidity, light, temperature and other environmental factors.

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financial capability

Financial operations such as calculations, cost estimations, budget management taking relevant commercial and statistical data into account such as data for materials, supplies and manpower.

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health, safety and hygiene legislation

The set of health, safety and hygiene standards and items of legislation applicable in a specific sector.

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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

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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

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measure density of liquids

Measuring the density of liquids, including oils, using instruments such as hygrometers, or oscillating tubes.

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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.

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work in a food processing team

Collaborate in a team with other food processing professionals in service of the food & beverages industry.

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act reliably

Proceed in a way that one can be relied on or depended on.

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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.

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liaise with managers

Liaise with managers of other departments ensuring effective service and communication, i.e. sales, planning, purchasing, trading, distribution and technical.

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