cider fermentation operator

mashing process

The process of mashing, where various grains are mixed with water and then heated. The influence of mashing on wort quality and character of the finished fermented beverage.

Usage Competence references ESCO source

biotechnology

The technology that uses, modifies or harnesses biological systems, organisms and cellular components to develop new technologies and products for specific uses.

Usage Competence references ESCO source

temperature scales

Celsius and Fahrenheit temperature scales.

Usage Competence references ESCO source

yeast fermentation principles

The principles of yeast fermentation in fermented beverages such as wine or beer.

Usage Competence references ESCO source

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.

Usage Competence references ESCO source

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.

Usage Competence references ESCO source

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.

Usage Competence references ESCO source

monitor fermentation

Supervise and control fermentation. Monitor the settling of juice and the fermentation of raw material. Control the progress of the fermentation process to meet specifications. Measure, test and interpret fermentation process and quality data according to specification.

Usage Competence references ESCO source

sterilise fermentation tanks

Sterilise workspaces and equipment using hoses, scrapers, brushes, or chemical solutions.

Usage Competence references ESCO source

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.

Usage Competence references ESCO source

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.

Usage Competence references ESCO source

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.

Usage Competence references ESCO source

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.

Usage Competence references ESCO source

examine production samples

Examine production samples visually or manually to verify properties such as clarity, cleanliness, consistency, humidity and texture.

Usage Competence references ESCO source

set up machine controls

Set up or adjust machine controls to regulate conditions such as material flow, temperature, or pressure.

Usage Competence references ESCO source

fermentation processes of beverages

Fermentation processes related to the conversion of sugar to alcohol, gases and acids. 

Usage Competence references ESCO source

vinegar fermentation process

The two-step process in which the fermentation of the vinegar takes place. A key procedure for fruit vinegars production requires the conversion into ethanol of fermentable sugars by yeasts and, in a second stage, the ethanol oxidation by bacteria.

Usage Competence references ESCO source

health, safety and hygiene legislation

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

Usage Competence references ESCO source

analyse apple juice for cider production

Analyse apple juice before fermentation and the cider during and afterwards. Observe how the fermented juice characteristics change from year to year in the same apple varieties. Be aware of the wide range of sugar, acid and tannin levels between apple varieties.

Usage Competence references ESCO source

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

Usage Competence references ESCO source

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.

Usage Competence references ESCO source

label samples

Label raw material/product samples for laboratory checks, according to implemented quality system.

Usage Competence references ESCO source

work in a food processing team

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

Usage Competence references ESCO source

act reliably

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

Usage Competence references ESCO source

have computer literacy

Utilise computers, IT equipment and modern day technology in an efficient way.

digital

Usage Competence references ESCO source

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.

Usage Competence references ESCO source

liaise with managers

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

Usage Competence references ESCO source

perform ICT troubleshooting

Identify problems with servers, desktops, printers, networks, and remote access, and perform actions which solve the problems.

digital

Usage Competence references ESCO source