Fat-purification worker

Fat-purification workers operate acidulation tanks and equipment that help with the separation of undesirable components from oils.

The following job titles also refer to fat-purification worker:

fat purifier
fat-purification operator
fats purifier
fat-purification operative

No formal educational credential is generally required to work as a fat-purification worker.

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.

Fat-purification worker is a Skill level 2 occupation.

These occupations, although different, require a lot of knowledge and skills similar to fat-purification worker.

clarifier
kettle tender
bulk filler
refining machine operator
cacao beans cleaner

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

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

This knowledge should be acquired through learning to fulfill the role of fat-purification worker.

• Origin of dietary fats and oils: The distinction between dietary fats that come fromanimals and oils derived from vegetables.
• Process of animal fat purification: Process of animal fat purification whereby animal fats are processed by repeated melting over water or bleaching by chemicals for the removal of small solid particles.
• Chemical processes: The relevant chemical processes used in manufacture, such as purification, seperation, emulgation and dispergation processing.
• Hydrogenation processes for edible oils: Hydrogenation processes of different oils which reduce saturation and affect physical properties such as melting point and taste.

These skills are necessary for the role of fat-purification worker.

• Check sensorial parameters of oils and fats: Check sensorial parameters of olive oils, seed oils and edible fats such as taste, smell and touch.
• Measure density of liquids: Measuring the density of liquids, including oils, using instruments such as hygrometers, or oscillating tubes.
• Tend open pans: Tend open pans heated by direct fire to melt oil for purification purposes.
• Mark differences in colours: Identify differences between colours, such as shades of colour.
• Filter edible oils: Filter oil as one of the processes of oil extraction. Pump oil, using equipment such as sifters or cloths, and adhere to health and safety regulations.
• Control flow of oils: Adjust controls to regulate flow of oils through lines and tanks.
• Tend acidulation tanks: Tend acidulation tanks and equipment to separate undesirable compounds from oils.
• Apply HACCP: Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
• Boil water: Boil water in large quantities in the context of manufacturing or food production (e.g. almond blanching).
• Wash oils: Wash oils to reduce the soap left over in the oil after the first stage of refining. Heat the oil to the right temperature, then add a certain amount of wash water to be mixed into the oil by the dynamic mixer. Operate the flow meter for hot water and the electro-pneumatic metering valve.
• Control flow of matter used in oil processing: Adjust rate of flow of hydrogen, steam, air and water into converter. Weigh and add specified amounts of catalytic agents and other chemicals to harden batch of oils or fats.
• Assess oil hardness: Assess samples to make sure that hardness of oils are in accordance with specifications.
• 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.
• Refine edible oils: Refine edible oils to make them suitable for human consumption. Remove impurities and toxic substances performing processes such as bleaching, deodorisation and cooling.
• 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).
• Assess quality characteristics of food products: Assess quality characteristics of food products in terms of the main properties (e.g. physical, sensorial, chemical, technological, etc.) for raw materials, half-finished products, as well as finish products.
• Tend agitation machine: Tend agitation machine ensuring that there is a uniform agitation of the batch.

These skills and competences are sometimes, but not always, required for the role of fat-purification worker. 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.
• 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.
• Perform cleaning duties: Perform cleaning duties such as waste removal, vacuuming, emptying bins, and general cleaning of the working area. Cleaning activities should follow health and safety regulations if required.
• Follow written instructions: Follow written directions in order to perform a task or carry out a step-by-step procedure.
• 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.
• Follow hygienic procedures during food processing: Ensure a clean working space according to hygienic standards in the food processing industry.
• Use logical reasoning: Use cognitive abilities to make decisions and to move logically from one idea to another.
• Degum liquids: Remove gums from water and oils. Use equipment to separate hydratable gums and other solubles that exude from certain plants.
• Liaise with managers: Liaise with managers of other departments ensuring effective service and communication, i.e. sales, planning, purchasing, trading, distribution and technical.
• Exert quality control to processing food: Ensure the quality of all factors involved in a food production process.
• 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. Fat-purification worker – ESCO