Sauce production operator

Description

Sauce production operators process, produce and manufacture sauces made from fruits, vegetables, oils and vinegars. They operate machinery and equipment for activities such as mixing, pasteurising and packaging sauces.

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

  • cooking and mixing sauces, marinades, and dressings in large volume kettles;
  • working according to with established quality requirements;
  • checking all weighed products and production receipts;
  • testing products for correctness;
  • cleaning the working place according to the rules;
  • reporting to the production manager.

Working conditions

Sauce production operators must be physically fit, as they spend most of their time standing, and have to lift loads of up to 50 pounds (22.5 kilogrammes).

Sauce production operators usually work in shifts, including during weekends and holidays.

Other titles

The following job titles also refer to sauce production operator:

sauce production plant worker
sauce making machine worker
sauce making machine operative
sauce production worker
sauce production operative
sauce making machine operator
sauce production plant operative
sauce maker
sauce production plant operator

Minimum qualifications

No formal educational credential is generally required to work as a sauce production operator. However, many employers prefer candidates with at least a high school diploma.

ISCO skill level

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.

Sauce production operator is a Skill level 2 occupation.

Sauce production operator career path

Similar occupations

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

fruit and vegetable canner
fruit and vegetable preserver
extract mixer tester
blender operator
chilling operator

Long term prospects

These occupations require some skills and knowledge of sauce 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 sauce production operator with a significant experience and/or extensive training.

dairy processing technician
water treatment systems operator
food technician
food analyst
green coffee coordinator

Essential knowledge and skills

Essential knowledge

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

Essential skills and competences

These skills are necessary for the role of sauce production operator.

  • Apply HACCP: Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
  • Follow hygienic procedures during food processing: Ensure a clean working space according to hygienic standards in the food processing industry.
  • 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).
  • 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.

Optional knowledge and skills

Optional knowledge

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

  • Blanching machine process: Machines which heat food with steam or water in order to kill bacteria, preserve colour and remove trapped air.
  • Types of condiments: The wide range of spices or condiments from aromatic or pungent vegetable substances that are used to flavour food such as cloves, pepper, and cumin.
  • 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.
  • 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.
  • Food preservation: Deterioration factors, controlling factors (temperature, additives, humidity, pH, water activity, etc., including packaging) and food processing methods to preserve food products.
  • 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.

Optional skills and competences

These skills and competences are sometimes, but not always, required for the role of sauce 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.
  • Maintain cutting equipment: Maintenance of the cutting equipment (knives, cutters, and other elements).
  • Tend canning machine: Tend canning machine powered by electricity or batteries in order to can various types of food.
  • Care for food aesthetic: Convey presentation and aesthetic elements into the production of food. Cut products properly, manage right quantities into the product, care for the attractiveness of the product.
  • Operate a heat treatment process: Apply heat treatment aimed at preparing and preserving half-finished or finished food products.
  • Operate equipment for food homogenisation: Tend equipment and machines such as extruders that exert extreme pressure, sheer, turbulence, and acceleration to foodstuffs in order to stabilise and give them a homogeneous texture.
  • Apply different roasting methods: Employ different methods to roast cocoa beans, such as oven roasting, air roasting, drum roasting, coffee roaster, and hot air gun. Use the different methods according to the production requirements, type of cocoa beans, and desired chocolate product.
  • 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.
  • Tend mixing oil machine: Use machines to weigh and mix vegetable oils for products, such as salad oils, shortening and margarine, according to formula.
  • Check quality of products on the production line: Check products for quality on the production line and remove defective items before and after packaging.
  • 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.
  • 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.
  • 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.
  • Blend food ingredients: Blend, mix or cultivate ingredients to make reagents or to manufacture food or beverage products and to carry the analysis that goes along with it.
  • 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.
  • Process fruits and vegetables: Process fruits and vegetables refer to all kinds of methods and techniques used to prepare food products using fruits and vegetables as raw materials.
  • Operate sieves for spices: Operate sieves or sifters in order to separate undesired elements from the spices, or to separate ground spices based on size.
  • Use fruit and vegetables processing machinery: use various types of processing machines to peel, cut and process fruits and vegetables
  • Tend spice mixing machine: Weigh out each variety of spice and transfer them to the mixing machine to be blended.
  • Manage fruit juice extraction processes: Use presses and filters to extract juice from fruit.
  • Operate weighing machine: Work with a weighing machine to measure raw, half-finished and finished products.
  • 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.
  • Prepare fruits and vegetables for pre-processing: Perform basic preparations of fruits and vegetables such as inspecting, cleaning, sorting and grading. For instance, select fruits and vegetables that are adequate to be processed and eliminate those of inadequate quality.
  • Neutralise sugar liquors: Add acids or bases to neutralise converted sugar liquors. Verify the concentration using a pH meter.
  • 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.

ISCO group and title

8160 – Food and related products machine operators


References
  1. Sauce production operator – ESCO
Last updated on August 13, 2022

What do you want to do with this job?

You will be brought to the forum page

Requires a business account

Requires a business account