Dryer Attendant Stationary Plant & Machine Operators

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

Recommended Books

5 books

Essentials of Thermal Processing

Gary Tucker, Susan Feath…

2021

Preview

Handbook of Research on Food Processing and Preservation Technologies

Megh R. Goyal, Preeti Bi…

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Handbook of Research on Food Processing and Preservation Technologies : Volume 3

Preeti Birwal, Megh R. G…

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Handbook of Research on Food Processing and Preservation Technologies : Volume 1

Megh R. Goyal, Preeti Bi…

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Handbook of Research on Food Processing and Preservation Technologies : Volume 5

Monika Sharma, Megh R. G…

2021

Scientific background of food safety which includes preparation, handling, and storage of food to minimise the risk of foodborne illness and other health hazards.

Recommended Books

2 books

Handbook of Food Contamination and Safety

Emmett Norton

2021

Food Safety and Security

Ellis Simmons

2020

Grain dehydration formulas and techniques according to requirements and product. Regulation of temperature, dehydration times and handling of the grains before and after dehydrating.

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 …

Adhere to organisational or department specific standards and guidelines. Understand the motives of the organisation and the common agreements and act accordingly.

Adjust machine settings to adapt drying processes, drying times, and special treatments to the requirements of the goods to be dried.

Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).

Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).

Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.

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 …

Check processing parameters to keep under control the technological processes.

Collect samples of materials or products for laboratory analysis.

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.

Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.

Ensure a clean working space according to hygienic standards in the food processing industry.

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, …

Have the ability to follow spoken instructions received from colleagues. Strive to understand and clarify what is being requested.

Follow written directions in order to perform a task or carry out a step-by-step procedure.

Identify differences between colours, such as shades of colour.

Monitor and control required temperatures in the different phases of production until the product reaches suitable properties according to specifications.

Fasten bands around stacks or articles, prior to shipment or storage.

Employ different methods to roast cocoa beans, such as oven roasting, air roasting, drum roasting, coffee roaster, and hot air gun. Use the different methods according to the production requirements, …

Match colour, moisture content, hardness and other characteristics of roasted grain with colour of standard sample.

Admit steam through lines or fuel to furnace to heat drier.

Maintaining industrial ovens in order to ensure effective and correct operation.

Managing flammable substances to roasting operations and ensuring that safety measures are in place.

Observe temperature and heat oven to the specified temperature. Operate roasting pans and facilitate the roasting process with instruments that prevent grain from sticking to the pans.

Tend drying equipment, including kiln driers, hearth ovens, roasters, char kilns, and vacuum drying equipment.

Start fans that force conditioned air into drums or compartments.

Celsius and Fahrenheit temperature scales.

Different colour codes and ranges, usually depicted in colour charts, to define their roast color levels.

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.

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

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

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 …

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

Set up machinery and equipment for food production. Make sure that controls, settings, and input requirements are according to the required standards.

Perform tasks in food preparation according to recipe or specification in order to preserve the quality of ingredients and to ensure replication accuracy of the recipe. Select the appropriate materials …

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

Mix grains according to recipe in order to get the desired product. The mixing can be done before or after dumping the whole grains into steel drums for fermentation.

Stand high temperatures while keeping concentration and efficiency under demanding circumstances.