Food production operator

Food production operators supply and perform one or more tasks in different stages of the food production process. They perform manufacturing operations and processes to foods and beverages, perform packaging, operate machines manually or automatically, follow predetermined procedures, and take food safety regulations on board.

The duties of a food production operator include, but are not limited to:

• Maintaining safety standards such as wearing protective gear such as hard hats and safety glasses when working with machinery or in hazardous environments
• Preparing food ingredients by measuring, mixing, stirring, chopping, slicing, dicing, peeling, or otherwise preparing them for use in meal preparation
• Monitoring equipment such as ovens, stoves, deep fryers, grills, microwaves, or other cooking devices to ensure they are operating correctly
• Performing sanitation tasks such as cleaning equipment, utensils, and surfaces using cleaning chemicals or other detergents
• Mixing ingredients to create new products or improve existing ones
• Storing food items in refrigerators or freezers to maintain freshness until they are used
• Marking food products with expiration dates or other labels such as “organic” or “gluten free”
• Clearly identifying food storage locations for items such as canned goods or bottled liquids
• Operating machines such as mixers and grinders to grind meat or blend ingredients together.

Food production operators typically work in large, industrial kitchens. They may work in restaurants, hospitals, schools, or other institutions that prepare food. Depending on the type of food being processed, workers may be required to wear ear protection to guard against hearing loss in noisy facilities. They also may wear masks, hairnets, or gloves to prevent product contamination.

Some food production operators may work in food processing plants. These workers typically work in shifts that cover the entire day and night, and they may work on weekends. The work can be physically demanding, and workers may be required to lift heavy pots and pans, stand for long periods of time, and work in hot or cold temperatures.

The work can also be repetitive and may require workers to perform the same tasks over and over again.

Food production operators have one of the highest rates of injuries and illnesses of all occupations. Working around hot liquids or machinery that cuts or presses can be dangerous. Common injuries include cuts or result from slips and falls. To reduce the risks of injuries, workers are required to wear protective clothing and nonslip shoes.

Most food production operators are employed full time; part-time work may be common for food cooking machine operators and tenders. Because of production schedules, shift work is common and may include early mornings, evenings, or nights.

Some food processing positions are seasonal.

The following job titles also refer to food production operator:

food production operative
food production worker
food manufacturing worker
food worker

Although some roles of food production operator do not require any formal educational credential, some employers may require or prefer candidates to have at least a high school diploma.

Food production operators learn on the job. Training may last from a few weeks to a few months. During training, workers learn health and safety rules related to the type of food that they process, as well as how to operate specific equipment and detect malfunctions.

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.

Food production operator is a Skill level 2 occupation.

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

blender operator
chilling operator
packaging and filling machine operator
animal feed operator
canning and bottling line operator

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

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

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

• 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 food production operator.

• Ensure sanitation: Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.
• Monitor ingredient storage: Monitor ingredient storage and expiry dates via weekly reporting leading to good stock rotation and reduction of waste.
• Ensure refrigeration of food in the supply chain: Apply different procedures to maintain the chain of temperature of foodstuffs and products in each stage of the production and supply chain.
• Disassemble equipment: Disassembles equipment using hand tools in order to clean equipments and to perform regular operational maintenance.
• 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.
• 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).
• Administer ingredients in food production: ngredients 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.
• Support management of raw materials: Support management of raw materials and plants required by the department for production. Oversee the needs for material and notify when stock levels reach re-order levels.
• Monitor the production line: Monitor the production line for problems such as pile-ups and jams.
• Lift heavy weights: Lift heavy weights and apply ergonomic lifting techniques to avoid damaging the body.
• 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.

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

• Food canning production line: Steps in the canning process line from washing, conditioning and weighing food products, washing and preparing cans, filling cans, as well as other operations in order to obtain the end product.
• Health, safety and hygiene legislation: The set of health, safety and hygiene standards and items of legislation applicable in a specific sector.
• Milk production process: Managing the milk production steps in production plants such as pasteurising, separating, evaporating, drying, cooling, storing and so on.
• 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.
• Fermentation processes of food: Conversion of carbohydrates into alcohol and carbon dioxide. This process happens using bacteria or yeasts, or a combination of the two under anaerobic conditions. Food fermentation is also involved in the process of leavening bread and the process of producing lactic acid in foods such as dry sausages, sauerkraut, yogurt, pickles, and kimchi.
• Centrifugal force: Apparent force that draws a rotating body away from the centre of rotation. Application to machines that use centrifugal forces.
• Hydrogenation processes for edible oils: Hydrogenation processes of different oils which reduce saturation and affect physical properties such as melting point and taste.
• Food storage: The proper conditions and methods to store food to keep it from spoiling, taking into account humidity, light, temperature and other environmental factors.
• Cleaning of reusable packaging: Methods of cleaning and disinfecting reusable packaging to prevent or remove deposits of organic or inorganic nature of the packaging.
• Modern brewing systems: The most updated systems and best available techniques in the brewing industry.
• Food homogenisation: The procedures, machines and reciped used to mix different foodstuffs and solutions by transforming them through high pressure and acceleration processes into an uniform fluid or product. 

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

• Tend packaging machines: Tend packaging machines such as filling, labelling, and sealing machines. Stock and sort products to be processed according to specifications. Replenish packaging supplies as required, such as boxes, cartons, wrapping paper, plastic sheet, glue, ink, or labels.
• Measure sugar refinement: Measuring the level of refinement of sugars.
• Operate automated process control: Operate process control or automation system (PAS) used to control a production process automatically.
• Tend bottle-washing machine: Tend bottle-washing machine ensuring that flow of bottles is fluent, machine input is sufficient, and maintenance is according to requirements.
• Set up equipment for food production: Set up machinery and equipment for food production. Make sure that controls, settings, and input requirements are according to the required standards.
• Check the quality of raw materials at reception: Check the quality of raw materials by assessing its taste, smell, colour, or any other characteristic depending on the product.
• Operate forklift: Operate a forklift, a vehicle with a pronged device in front for lifting and carrying heavy loads.
• Conduct cleaning in place: Conduct cleaning-in-place and sterilisation on all process equipment, tanks, and lines. These systems support automatic cleaning and disinfecting without the need for major disassembly and assembly.
• Handle kitchen equipment according to the requirements: Knowing and handling a variety of kitchen instruments and equipment. Choosing the right tool for the purpose and the raw material. Trim, peel, and slice products with knives, paring tools, or food cutting tools.
• Apply extruding techniques: Apply specific techniques for extrusion process in the food industry.
• Weigh materials: Weigh materials and products, record weight and other relevant data on tags or labels.
• 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.
• Check quality of products on the production line: Check products for quality on the production line and remove defective items before and after packaging.
• Monitor milled food products: Monitor milled food products to make sure they comply with production requirements and quality standards.
• 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.
• Follow evaluation procedures of materials at reception: Oversee the delivery of incoming materials and follow a detailed procedure to evaluate and assess their characteristics accordingly.
• Ensure correct goods labelling: Ensure that goods are labeled with all necessary labeling information (e.g. legal, technological, hazardous and others) regarding the product. Ensure that labels respects the legal requirements and adhere to regulations.
• Monitor coating specifications: Monitoring that specifications such as colour, shape, glaze, texture, weight, depth of coating are met.
• Apply preservation treatments: Apply common treatments to preserve the characteristics of food products taking care of their appearance, smell and taste.
• 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.
• Perform carbonation processes: Perform carbonation processes which refer to the infusion of carbon dioxide under high pressure in order to obtain effervescent beverages such as sodas, sparkling wines, and beverages.
• 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.
• Work according to recipe: Perform tasks in food preparation according to recipe or specification in order to preserve the quality of ingredients and to ensure replication accuracy of the recipe. Select the appropriate materials to follow the recipe, taking into account the current situation.
• Follow hygienic procedures during food processing: Ensure a clean working space according to hygienic standards in the food processing industry.
• Mould chocolate: Mould chocolate to make chocolate pieces that are of a certain shape. Pour liquid chocolate into a mould and let it harden.
• Dispose non-food waste within the food industry: Dispose non-food waste within the food industry applying environmentally accepted procedures to dispose it.
• Monitor sugar uniformity: Monitor that the sugar and centrifuged products are uniform and comply with quality standards.
• 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.
• Mitigate waste of resources: Evaluate and identify opportunities to use resources more efficiently with continuously striving to reduce waste of utilities.
• Monitor filling machines: Monitoring filling, weighting, and packing machines.
• Rectify spirits: Rectify spirits by repeatedly or fractionally distilling it to remove water and undesirable compounds.
• 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.
• Monitor oil blending process: Monitor the blending process of oil. Make adjustments to blending process according to results of tests.
• Apply different dehydration processes of fruits and vegetables: Differentiate and apply different dehydration processes of fruits and vegetables according to product characteristics. The processes include drying, concentration, etc.
• Examine production samples: Examine production samples visually or manually to verify properties such as clarity, cleanliness, consistency, humidity and texture.
• 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.
• Administer materials to tea bag machines: Administer materials needed for the production of tea bags such as tea feedings, bags, strings, tags, and chemical-free glues.

8160 – Food and related products machine operators

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References

1. Food production operator – ESCO
2. Food Processing Equipment Workers : Occupational Outlook Handbook – U.S. Bureau of Labor Statistics
3. Food Production Worker Job Description: Salary, Duties, & More – ClimbtheLadder
4. Featured image: By U.S. Department of AgriculturePreston Keres/Office of Communications-Photography Services Center – 20170620-OSEC-PJK-1559, Public Domain