01

Record production and test data for each food product batch, such as the ingredients used, temperature, test results, and time cycle.

02

Follow recipes to produce food products of specified flavor, texture, clarity, bouquet, or color.

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

Clean and sterilize vats and factory processing areas.

06

Select and measure or weigh ingredients, using English or metric measures and balance scales.

07

Turn valve controls to start equipment and to adjust operation to maintain product quality.

08

Press switches and turn knobs to start, adjust, and regulate equipment, such as beaters, extruders, discharge pipes, and salt pumps.

09

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.

10

Grade food products according to government regulations or according to type, color, bouquet, and moisture content.

11

Test food product samples for moisture content, acidity level, specific gravity, or butter-fat content, and continue processing until desired levels are reached.

12

Modify cooking and forming operations based on the results of sampling processes, adjusting time cycles and ingredients to achieve desired qualities, such as firmness or texture.