airtight storage
Airtight storage techniques to prevent the entrance or escape of air or gas and to discourage moisture and vermin intrusion.
Germination operators tend steeping and germination vessels where barley is germinated to produce malt.
Competences and skills
32 ESCO relationsEssential knowledge 3 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
2 competencesmalting process
The malting process consists of soaking cereal grains, usually barley, and then halting further germination by kilning.
Cross-sector
1 competencetemperature scales
Celsius and Fahrenheit temperature scales.
Essential skills and competences 18 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
12 competencesapply 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 cereal quality for brewing
Assessing barley variety, germination potential, moisture content, nitrogen content, and screening for grain size.
check processing parameters
Check processing parameters to keep under control the technological processes.
- Scope note
- It includes checking moisture in food products to keep under control different technological processes such as drying, milling, etc. It also includes controlling humidity in germination equipment
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.
exert quality control to processing food
Ensure the quality of all factors involved in a food production process.
malt grains
Germinate the grain to produce and prepare malt for drying.
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.
operate grain cleaning machine
Start automatic cleaning machine that blows as well as sifts foreign particles, like dirt, twigs, and also stones from whole grain conveys clean grain, to storage tank for further processing.
record malting cycle data
Record data concerning the malting cycle and its variables such as air, water temperature, and humidity content.
tend agitation machine
Tend agitation machine ensuring that there is a uniform agitation of the batch.
tend fans for machines
Start fans that force conditioned air into drums or compartments.
Cross-sector
6 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.
adjust temperature gauges
Operate temperature gauges to maintain food and drink items at appropriate temperatures.
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.
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.
comply with food safety and hygiene
Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.
Optional knowledge 1 competence
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
0 competencesNo competences in this bucket.
Cross-sector
1 competencehealth, safety and hygiene legislation
The set of health, safety and hygiene standards and items of legislation applicable in a specific sector.
Optional skills and competences 10 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
5 competencesassess 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.
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
inspect insects in whole grain
Inspect loads of unprocessed grain to detect harmful insects, like grain beetles.
keep machines oiled for steady functioning
Oil or grease the parts of the machines and equipment that need to be lubricated. Follow safety procedures to do so.
label samples
Label raw material/product samples for laboratory checks, according to implemented quality system.
Cross-sector
5 competencesfollow 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.
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.
perform services in a flexible manner
Adapt service approach when circumstances change.