Extract Mixer Tester Stationary Plant & Machine Operators

The wide range of spices or condiments from aromatic or pungent vegetable substances that are used to flavour food such as cloves, pepper, and cumin.

The manufacturing processes and technologies for producing condiments, spices, and seasonings. The techniques to produce products such as mayonnaise, vinegars, and cooking herbs.

ngredients to be added and the required amounts according to the recipe and the way those ingredients are to be administered.

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.

Convey presentation and aesthetic elements into the production of food. Cut products properly, manage right quantities into the product, care for the attractiveness of the product.

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 …

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.

Work with a weighing machine to measure raw, half-finished and finished products.

Blend, mix or cultivate ingredients to make reagents or to manufacture food or beverage products and to carry the analysis that goes along with it.

Operate sieves or sifters in order to separate undesired elements from the spices, or to separate ground spices based on size.

Weigh out each variety of spice and transfer them to the mixing machine to be blended.

Analyse characteristics, composition, and other properties of food products at reception.

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.

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.

Measuring the density of liquids, including oils, using instruments such as hygrometers, or oscillating tubes.

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