01
Record production and test data for each food product batch, such as the ingredients used, temperature, test results, and time cycle.
02
Clean and sterilize vats and factory processing areas.
03
Set up, operate, and tend equipment that cooks, mixes, blends, or processes ingredients in the manufacturing of food products, according to formulas or recipes.
04
Mix or blend ingredients, according to recipes, using a paddle or an agitator, or by controlling vats that heat and mix ingredients.
05
Follow recipes to produce food products of specified flavor, texture, clarity, bouquet, or color.
06
Give directions to other workers who are assisting in the batchmaking process.
07
Select and measure or weigh ingredients, using English or metric measures and balance scales.
08
Press switches and turn knobs to start, adjust, and regulate equipment, such as beaters, extruders, discharge pipes, and salt pumps.
09
Test food product samples for moisture content, acidity level, specific gravity, or butter-fat content, and continue processing until desired levels are reached.
10
Inspect vats after cleaning to ensure that fermentable residue has been removed.
11
Fill processing or cooking containers, such as kettles, rotating cookers, pressure cookers, or vats, with ingredients, by opening valves, by starting pumps or injectors, or by hand.
