01
Observe, feel, taste, or otherwise examine products during and after processing to ensure conformance to standards.
02
Set temperature and time controls, light ovens, burners, driers, or roasters, and start equipment, such as conveyors, cylinders, blowers, driers, or pumps.
03
Observe temperature, humidity, pressure gauges, and product samples and adjust controls, such as thermostats and valves, to maintain prescribed operating conditions for specific stages.
04
Observe flow of materials and listen for machine malfunctions, such as jamming or spillage, and notify supervisors if corrective actions fail.
05
Record production data, such as weight and amount of product processed, type of product, and time and temperature of processing.
06
Weigh or measure products, using scale hoppers or scale conveyors.
07
Operate or tend equipment that roasts, bakes, dries, or cures food items such as cocoa and coffee beans, grains, nuts, and bakery products.
08
Take product samples during or after processing for laboratory analyses.
09
Test products for moisture content, using moisture meters.
10
Clear or dislodge blockages in bins, screens, or other equipment, using poles, brushes, or mallets.
