alkali stages of refining processes for edible oils
Stages of the alkali refining process for edible oils which include heating, conditioning, neutralising, re-refining, washing of oils.
Refining machine operators tend machines to refine crude oils, such as soybean oil, cottonseed oil, and peanut oil. They tend wash tanks to remove by-products and remove impurities with heat.
Competences and skills
42 ESCO relationsEssential knowledge 4 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
2 competencesorigin of dietary fats and oils
The distinction between dietary fats that come from animals and oils derived from vegetables.
- Scope note
- Know animal fats, including butter, ghee, lard, tallow, and any other fatty substance rendered from animal flesh. Know vegetable fats and oils, including those from soy, canola, corn, cottonseed, sunflower, safflower, peanut.
Cross-sector
2 competencesmechanical tools
Various type of machines and tools, including their designs, uses, repair, and maintenance.
types of lubricants
Types of substances whose main function is to reduce friction between parts or surfaces in mutual contact such us oil-based, grease-based, penetrating or dry lubricants. They facilitate uninterrupted movement between machinery parts. Based on the type of lubricant, they can also perform other functions such as power transmission or heat regulation.
Essential skills and competences 19 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
11 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.
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.
control flow of oils
Adjust controls to regulate flow of oils through lines and tanks.
ensure public safety and security
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.
measure density of liquids
Measuring the density of liquids, including oils, using instruments such as hygrometers, or oscillating tubes.
monitor centrifugal separators
Operating and monitoring centrifugal separators.
operate centrifuges
Adjust working condition as speed and time of centrifuges according to the requirements of the product in process. Operate centrifuges.
prepare engine room for operation
Prepare and start main engine and auxiliary engines; prepare machinery in engine room prior to departure; know and follow starting procedures according to checklist.
tend centrifuge machines
Operate centrifuge that purifies animal and vegetable oils. Position filter cloth on centrifuge supply tank. Start centrifuge and transfer filtered material from centrifuge into portable tank.
wash oils
Wash oils to reduce the soap left over in the oil after the first stage of refining. Heat the oil to the right temperature, then add a certain amount of wash water to be mixed into the oil by the dynamic mixer. Operate the flow meter for hot water and the electro-pneumatic metering valve.
Cross-sector
8 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.
disassemble equipment
Disassembles equipment using hand tools in order to clean equipments and to perform regular operational maintenance.
ensure sanitation
Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.
follow hygienic procedures during food processing
Ensure a clean working space according to hygienic standards in the food processing industry.
lift heavy weights
Lift heavy weights and apply ergonomic lifting techniques to avoid damaging the body.
pump products
Operate pumping machines according to specific procedures and depending on the kind of product. Ensure correct quantities and adequate feeding for the process.
Optional knowledge 4 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
2 competencesfree fatty acid elimination processes
The processes for the refining of edible oils and fats to eliminate free fatty acids (FFA). This includes the physical refining, a process that builds on the lower boiling point of the free fatty acids compared to the boiling point of the triglyceride oil, and also chemical or alkaline refining, where an alkali is used to neutralise the free fatty acids.
oil seed process
Oil seed process from cleaning the oil bearing seed, decorticating the seed, crushing, conditioning and heating, to filtering and neutralising.
Cross-sector
2 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.
Optional skills and competences 15 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
9 competencescheck sensorial parameters of oils and fats
Check sensorial parameters of olive oils, seed oils and edible fats such as taste, smell and touch.
contribute to bilge and ballast operations
Help operate and service the bilge and ballast systems. Report incidents during or after transfer operations. Correctly measure and report tank levels.
degum liquids
Remove gums from water and oils. Use equipment to separate hydratable gums and other soluble that exude from certain plants.
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
exert quality control to processing food
Ensure the quality of all factors involved in a food production process.
interpret data in food manufacturing
Interpret data from different sources, like market data, scientific papers, and customers requirements in order to research development and innovation in food sector.
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.
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.
Cross-sector
6 competencesact reliably
Proceed in a way that one can be relied on or depended on.
address problems critically
Identify the strengths and weaknesses of various abstract, rational concepts, such as issues, opinions, and approaches related to a specific problematic situation in order to formulate solutions and alternative methods of tackling the situation.
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 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.
write routine reports
Compose regular reports by writing clear observations on the monitored processes in a respective field.