extraction process of starch from corn
Extraction process of starch from kernels of corn. Refining process whereby the extracted corn-starch is treated to create a solid sugar or to make another popular sweetening agent known as corn syrup.
Starch converting operators control converters to change starch into glucose or corn syrup. After processing, they test products to verify their purity.
Competences and skills
35 ESCO relationsEssential knowledge 5 competences
Occupation specific
1 competenceSector-specific
3 competencesfood safety principles
Scientific background of food safety which includes preparation, handling, and storage of food to minimise the risk of foodborne illness and other health hazards.
starch production processes
Processes of starch production from tending cleaners to millers, to separators, washing screens, centrifugal separators to starch.
variety of starches
Variety of starches including acid thinned, oxidised, cationic, succinate, and phosphate starches.
Cross-sector
1 competenceenzymatic processing
Enzymatic processes used in food production as well as in other industrial biotechnological processes.
Essential skills and competences 20 competences
Occupation specific
1 competenceprocess starch slurry
Operate equipments to produce dextrins, with or without acid or basic catalyst.
Sector-specific
7 competencesadminister chemicals to starch production
Administer different chemicals to the production of starch in order to obtain different kinds of starches for a range of purposes.
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.
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.
stabilise pH of starches
Stabilise pH of starches by performing pH tests, adding chemicals for the purpose in adequate quantities.
tend corn starch extraction machines
Operate corn starch extraction machines, following adequate procedure, and gather the extracted elements and glucose from the process.
use filters to dewater starch
Use filters to wash and dewater starch slurry to prepare it for further processing into starch and dextrins, sweeteners and ethanol.
Cross-sector
12 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.
collect samples for analysis
Collect samples of materials or products for laboratory analysis.
- Scope note
- Follow the procedures required for the collection of materials and products for laboratory analysis.
follow hygienic procedures during food processing
Ensure a clean working space according to hygienic standards in the food processing industry.
follow production schedule
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.
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.
keep task records
Organise and classify records of prepared reports and correspondence related to the performed work and progress records of tasks.
measure pH
Measure acidity and alkalinity of beverages.
secure goods
Fasten bands around stacks or articles prior to shipment or storage.
Optional knowledge 4 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
1 competencefood dehydration processes
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.
Cross-sector
3 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.
health, safety and hygiene legislation
The set of health, safety and hygiene standards and items of legislation applicable in a specific sector.
temperature scales
Celsius and Fahrenheit temperature scales.
Optional skills and competences 6 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
3 competencesensure 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
label samples
Label raw material/product samples for laboratory checks, according to implemented quality system.
test starch samples
Test starch samples to verify that specific gravity, acidity, and filtration are as desired. Use a hydrometer and other standard test equipment.
Cross-sector
3 competenceshave computer literacy
Utilise computers, IT equipment and modern day technology in an efficient way.
digital
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.