Cider fermentation operator

Cider fermentation operators control the fermentation process of mash or wort inoculated with yeast.

The following job titles also refer to cider fermentation operator:

cider products fermenter
cider fermentation process operator
cider fermenter

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

Cider fermentation operator is a Skill level 2 occupation.

No potential next step identified on the General track track for this occupation.

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

• Biotechnology: The technology that uses, modifies or harnesses biological systems, organisms and cellular components to develop new technologies and products for specific uses.
• Yeast fermentation principles: Understand the principles of yeast fermentation in fermented beverages such as wine or beer.
• Temperature scales: Celsius and Fahrenheit temperature scales.
• Mashing process: Managing the mashing process and understanding its influence on wort quality and character of the finished fermented beverage.

These skills are necessary for the role of cider fermentation operator.

• Collect samples for analysis: Collect samples of materials or products for laboratory analysis.
• 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).
• 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.
• Set up machine controls: Set up or adjust machine controls to regulate conditions such as material flow, temperature, or pressure.
• 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).
• Monitor fermentation: Supervise and control fermentation. Monitor the settling of juice and the fermentation of raw material. Control the progress of the fermentation process to meet specifications. Measure, test and interpret fermentation process and quality data according to specification.
• 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 cider fermentation 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 cider fermentation 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.
• Analyse apple juice for cider production: Analyse apple juice before fermentation and the cider during and afterwards. Observe how the fermented juice characteristics change from year to year in the same apple varieties. Be aware of the wide range of sugar, acid and tannin levels between apple varieties.
• Perform ict troubleshooting: Identify problems with servers, desktops, printers, networks, and remote access, and perform actions which solve the problems.
• Keep machines oiled for steady functioning: Oil or grease the parts of the machines and equipment that need to be lubricated. Follow safety procedures to do so.
• 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.
• Have computer literacy: Utilise computers, IT equipment and modern day technology in an efficient way.
• Work in a food processing team: Collaborate in a team with other food processing professionals in service of the food and beverages industry.
• 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.
• Label samples: Label raw material/ product samples for laboratory checks, according to implemented quality system.

8160 – Food and related products machine operators

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References

1. Cider fermentation operator – ESCO