Blanching operator

Blanching operators remove outer coverings or skins from almonds and nuts in general. They cut leaves and impurities of raw material and control the flow of nuts, seeds, and/or leaves in the process. They use pressure and temperature to blanch the raw material if necessary.

The following job titles also refer to blanching operator:

blancher
blanching process worker
blanching operative
blanching worker

No formal educational credential is generally required to work as a blanching operator.

ISCO skill level is defined as a function of the complexity and range of tasks and duties to be performed in an occupation. It is measured on a scale from 1 to 4, with 1 the lowest level and 4 the highest, by considering:

• the nature of the work performed in an occupation in relation to the characteristic tasks and duties
• the level of formal education required for competent performance of the tasks and duties involved and
• the amount of informal on-the-job training and/or previous experience in a related occupation required for competent performance of these tasks and duties.

Blanching operator is a Skill level 2 occupation.

These occupations, although different, require a lot of knowledge and skills similar to blanching operator.

flour purifier operator
blender operator
kettle tender
cacao beans cleaner
cocoa mill operator

These occupations require some skills and knowledge of blanching operator. They also require other skills and knowledge, but at a higher ISCO skill level, meaning these occupations are accessible from a position of blanching operator with a significant experience and/or extensive training.

green coffee coordinator
water treatment systems operator
dairy processing technician
animal feed supervisor
food technician

This knowledge should be acquired through learning to fulfill the role of blanching operator.

• Blanching machine process: Machines which heat food with steam or water in order to kill bacteria, preserve colour and remove trapped air.
• Food safety principles: Scientific background of food safety which includes preparation, handling, and storage of food to minimise the risk of foodborne illness and other health hazards.

These skills are necessary for the role of blanching operator.

• Disassemble equipment: Disassembles equipment using hand tools in order to clean equipments and to perform regular operational maintenance.
• Mark differences in colours: Identify differences between colours, such as shades of colour.
• 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.
• Apply HACCP: Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
• Administer ingredients in food production: Ingredients to be added and the required amounts according to the recipe and the way those ingredients are to be administered.
• 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.
• Work in conveyor belts in food manufacturing: Work in rotating conveyor belt systems in food manufacturing.
• Monitor almond blanching process: Monitoring almonds as they emerge from the blanching machine and making adjustments to the machine to make sure that skins are adequately removed.
• Tend blanching machines: Choose the appropriate settings for steam and boiled water and set the adequate configurations and times for the machine to perform according to production requirements.
• Maintain mechanical equipment: Observe and listen to machinery operation to detect malfunction. Service, repair, adjust, and test machines, parts, and equipment that operate primarily on the basis of mechanical principles. Maintain and repair vehicles meant for cargo, passengers, farming and landscaping.
• Set up machine controls: Set up or adjust machine controls to regulate conditions such as material flow, temperature, or pressure.
• Follow hygienic procedures during food processing: Ensure a clean working space according to hygienic standards in the food processing industry.
• Adhere 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.
• 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.
• 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.
• Apply GMP: Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).
• Carry out checks of production plant equipment: 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 equipment.
• Follow production schedule: 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, staffing, inventory, etc. It is usually linked to manufacturing where the plan indicates when and how much of each product will be demanded. Utilise all the information in the actual implementation of the plan.
• Exert quality control to processing food: Ensure the quality of all factors involved in a food production process.

This knowledge is sometimes, but not always, required for the role of blanching operator. However, mastering this knowledge allows you to have more opportunities for career development.

• Health, safety and hygiene legislation: The set of health, safety and hygiene standards and items of legislation applicable in a specific sector.
• Condiment manufacturing processes: The manufacturing processes and technologies for producing condiments, spices, and seasonings. The techniques to produce products such as mayonnaise, vinegars, and cooking herbs.

These skills and competences are sometimes, but not always, required for the role of blanching operator. However, mastering these skills and competences allows you to have more opportunities for career development.

• Tend almond huller machine: Dump almonds into huller machine . Allow almonds to flow into machine that agitates screens or cylinders to remove hulls from almonds.
• Operate vibratory feeder in food production: Operate vibratory feeder in order to separate beans and grains from shells and waste. A high frequency vibratory feeder gently and evenly feeds the product, such as almonds, into the hard shell cracker without breakage.
• Perform detailed food processing operations: Perform precise food processing operations with great attention and detail to all steps in the creation of a qualitative product.
• Tend air-cleaning system: Operate machine that carries beans and grains through air-cleaning system to remove foreign matter.
• Check quality of products on the production line: Check products for quality on the production line and remove defective items before and after packaging.
• Select unshelled almonds: Find and discard almond hull parts or waste still present in the production after the hull removal process.
• Boil water: Boil water in large quantities in the context of manufacturing or food production (e.g. almond blanching).
• Secure goods according to work orders: Fasten bands around stacks or articles, prior to shipment or storage.
• Adjust drying process to goods: Adjust machine settings to adapt drying processes, drying times, and special treatments to the requirements of the goods to be dried.
• Dispose food waste: Dispose or collect food waste with the purpose of recycling or throwing away from the production process. Follow established procedures for their disposal taking care of the environment and the safety matters according to legislations.
• 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.
• Label samples: Label raw material/ product samples for laboratory checks, according to implemented quality system.
• Follow verbal instructions: Have the ability to follow spoken instructions received from colleagues. Strive to understand and clarify what is being requested.

8160 – Food and related products machine operators

---

References

1. Blanching operator – ESCO