Cellar operator

Fermentation cellar operators take charge of fermentation and maturation tanks. They control fermentation process of wort inoculated with yeast. They tend equipment that cools and adds yeast to wort as to produce beer. For the purpose, they control the flow of refrigeration that goes through cool coils regulating the temperature of hot wort in the tanks.

The following job titles also refer to cellar operator:

fermentation cellar supervisor
fermentation cellar operative
fermentation cellar machine minder
fermentation inspector
fermentation operator
vinegar production operator
fermentation equipment operator
cellar operator
cellar worker

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

Cellar operator is a Skill level 2 occupation.

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

carbonation operator
blender operator
cider fermentation operator
cocoa press operator
wine fermenter

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

animal feed supervisor
water treatment systems operator
green coffee coordinator
malt house supervisor
distillery supervisor

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

• Modern brewing systems: The most updated systems and best available techniques in the brewing industry.
• Processes of foods and beverages manufacturing: Raw materials and production processes for getting finished food products. Importance of quality control and other techniques for the food and beverage industry.
• Ingredients for beer production: Basic ingredients of beer, which consist of water, a starch source such as malted barley, brewer’s yeast to produce the fermentation and a flavouring such as hops.

These skills are necessary for the role of cellar operator.

• Ensure sanitation: Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.
• Monitor machine operations: Observe machine operations and evaluate product quality thereby ensuring conformity to standards.
• Disassemble equipment: Disassembles equipment using hand tools in order to clean equipments and to perform regular operational maintenance.
• Collect samples for analysis: Collect samples of materials or products for laboratory analysis.
• Prepare containers for beverage fermentation: Prepare containers for beverage fermentation according to the type of beverage to be produced. This includes the qualities that the different kinds of containers can give to the final product.
• Clean food and beverage machinery: Clean machinery used for food or beverage production processes. Prepare the appropriate solutions for cleaning. Prepare all parts and assure that they are clean enough to avoid deviation or errors in the production process.
• Apply HACCP: Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
• Measure ph: Measuring pH which is a measure of acidity or alkalinity.
• Sterilise fermentation tanks: Sterilise workspaces and equipment using hoses, scrapers, brushes, or chemical solutions.
• 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.
• Perform beverage dealcoholisation: Tend suitable equipment to remove alcohol from alcoholic beverages such as beer and wine.
• Monitor operations of cleaning machines: Monitor the operation of cleaning equipment; stop machines or immediately notify supervisors should incidents or malfunctions occur.
• 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.
• 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.
• Mitigate waste of resources: Evaluate and identify opportunities to use resources more efficiently with continuously striving to reduce waste of utilities.
• Exert quality control to processing food: Ensure the quality of all factors involved in a food production process.
• Examine production samples: Examine production samples visually or manually to verify properties such as clarity, cleanliness, consistency, humidity and texture.

This knowledge is sometimes, but not always, required for the role of cellar 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.
• Fermentation processes of beverages: Fermentation processes related to the conversion of sugar to alcohol, gases and acids. 

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

• Act reliably: Proceed in a way that one can be relied on or depended on.
• Keep inventory of goods in production: 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 production and distribution activities.
• Operate pasteurisation processes: Follow and apply procedures to pasteurise food and beverages. Recognise the properties of the products to be pasteurised and adapt procedures accordingly.
• Check bottles for packaging: Check bottles for packaging. Apply bottle testing procedures to verify if the bottle is fit for containing food and beverage products. Follow legal or company specifications for bottling.
• Execute chilling processes to food products: Carry out chilling, freezing and cooling operation processes to food products such as fruit and vegetables, fish, meat, catering food. Prepare food products for extended periods of storage or half prepared food. Ensure safety and nutrition qualities of frozen goods and preserve products in accordance with specified temperatures.
• Manage carbonation levels: Managing temperature and pressure as to reach set carbonation levels in beverages.
• Liaise with colleagues: 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 ensure that work in general run efficiently towards the achievement of the objectives.
• Monitor centrifugal separators: Operating and monitoring centrifugal separators.
• 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.
• Liaise with managers: Liaise with managers of other departments ensuring effective service and communication, i.e. sales, planning, purchasing, trading, distribution and technical.
• 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.

8160 – Food and related products machine operators

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References

1. Cellar operator – ESCO