Raw Material Reception Operator Numerical & Material Recording Clerks

The proper conditions and methods to store food to keep it from spoiling, taking into account humidity, light, temperature and other environmental factors.

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

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

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 …

Collect samples of materials or products for laboratory analysis.

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

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.

Keep inventory of goods whether they are goods in the front end (i.e. raw materials), intermediate, or back end (i.e. finished products). Count goods and store them for the following …

Organise and classify records of prepared reports and correspondence related to the performed work and progress records of tasks.

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

Lift heavy weights and apply ergonomic lifting techniques to avoid damaging the body.

Manage reception of raw materials. Receive raw materials from the suppliers. Check for quality and accuracy and move into the warehouse. Make sure that raw materials are adequately stored until …

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

Keep in reserve raw materials and other food supplies, following stock control procedures.

Avoid backlogs in the procurement, receiving, production and bulk outloading to maintain a fluent receiving point of raw materials.

Check the quality of raw materials by assessing its taste, smell, colour, or any other characteristic depending on the product.

Oversee the delivery of incoming materials and follow a detailed procedure to evaluate and assess their characteristics accordingly.

Transfer dry raw materials using suitable mechanical handling systems like screw feeders, or using gravity or pneumatic means.

Implement efficiency plans developed by managers in facilities. Use techniques, resources, and training in order to improve workplace efficiency.

Inspect loads of unprocessed grain to detect harmful insects, like grain beetles.

Inspect silo systems to minimise any harmful emissions during their use.

Manage laboratory activities in the plant or factory and using the data to monitor the quality of manufactured products.

Perform weighing procedures to estimate the quantity of the raw materials. Record the weight accurately and care for minimising any losses of raw materials.

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

1 book

Handbook of Food Contamination and Safety

Emmett Norton

2021

Different types of pesticides used for food raw materials to control proper use of those substances preserving main characteristics of products.

The study of statistical theory, methods and practices such as collection, organisation, analysis, interpretation and presentation of data. It deals with all aspects of data including the planning of data …

Celsius and Fahrenheit temperature scales.

The malting process consists of soaking cereal grains, usually barley, and then halting further germination by kilning.

Recommended Books

2 books

Craft Floor Malting: A Practical Guide

Gabe Toth

2019

Malting at Home

Francois Dyment

2018

Examine an organisation's planning details of production, their expected output units, quality, quantity, cost, time available and labour requirements. Provide suggestions in order to improve products, service quality and reduce …

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.

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

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

Oil or grease the parts of the machines and equipment that need to be lubricated. Follow safety procedures to do so.

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.

Implementing corrective action and continuous improvement plans from internal and third party audits to meet food safety and quality performance indicators with adherance to agreed timescales.

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

Assessing barley variety, germination potential, moisture content, nitrogen content, and screening for grain size.

Grading wheat to be milled based on several factors, the most important of which is the protein content. The wheat is stored in silos with wheat of the same analytical …