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"Food Batchmaker"

Job Description - Part 1

Basic Job Description:

Set up and operate equipment that mixes or blends ingredients used in the manufacturing of food products. Includes candy makers and cheese makers.

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Duties / Tasks	Activities	Skills	Abilities	Knowledge / Experience

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Job Duties and Tasks for: "Food Batchmaker"

1) Record production and test data for each food product batch, such as the ingredients used, temperature, test results, and time cycle.

2) Observe gauges and thermometers to determine if the mixing chamber temperature is within specified limits, and turn valves to control the temperature.

3) Clean and sterilize vats and factory processing areas.

4) Press switches and turn knobs to start, adjust, and regulate equipment such as beaters, extruders, discharge pipes, and salt pumps.

5) Observe and listen to equipment in order to detect possible malfunctions, such as leaks or plugging, and report malfunctions or undesirable tastes to supervisors.

6) Set up, operate, and tend equipment that cooks, mixes, blends, or processes ingredients in the manufacturing of food products, according to formulas or recipes.

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7) Mix or blend ingredients, according to recipes, using a paddle or an agitator, or by controlling vats that heat and mix ingredients.

8) Follow recipes to produce food products of specified flavor, texture, clarity, bouquet, and/or color.

9) Select and measure or weigh ingredients, using English or metric measures and balance scales.

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10) Turn valve controls to start equipment and to adjust operation in order to maintain product quality.

11) Determine mixing sequences, based on knowledge of temperature effects and of the solubility of specific ingredients.

12) Fill processing or cooking containers, such as kettles, rotating cookers, pressure cookers, or vats, with ingredients, by opening valves, by starting pumps or injectors, or by hand.

13) Give directions to other workers who are assisting in the batchmaking process.

14) Homogenize or pasteurize material to prevent separation or to obtain prescribed butterfat content, using a homogenizing device.

15) Inspect vats after cleaning in order to ensure that fermentable residue has been removed.

16) Examine, feel, and taste product samples during production in order to evaluate quality, color, texture, flavor, and bouquet, and document the results.

17) Test food product samples for moisture content, acidity level, specific gravity, and/or butter-fat content, and continue processing until desired levels are reached.

18) Formulate and/or modify recipes for specific kinds of food products.

19) Inspect and pack the final product.

20) Grade food products according to government regulations or according to type, color, bouquet, and moisture content.

21) Cool food product batches on slabs or in water-cooled kettles.

22) Operate refining machines in order to reduce the particle size of cooked batches.

23) Modify cooking and forming operations based on the results of sampling processes, adjusting time cycles and ingredients in order to achieve desired qualities, such as firmness or texture.

24) Place products on carts or conveyors in order to transfer them to the next stage of processing.

25) Manipulate products, by hand or using machines, in order to separate, spread, knead, spin, cast, cut, pull, or roll products.