- Description
- Work Activities
- Abilities
- Interests
- Knowledge
- Wages
- Skills
- Work Values
- Work Styles
- Related Degrees
- Work Context
- Task Ratings
- Education
Job Description: Set up and operate equipment that mixes or blends ingredients used in the manufacturing of food products. Includes candy makers and cheese makers.
Food Batchmakers spend a lot of their time Handling and Moving Objects. They are naturally good at Perceptual Speed, Oral Expression, Near Vision, and Oral Comprehension. Food Batchmakers are typically characterized as being Realistic and Conventional. They are usually very knowledgable about Mathematics, Public Safety and Security, and Education and Training and are skilled at Operation and Control and Operation Monitoring.
Work Activities
Handling and Moving Objects
Monitor Processes, Materials, or Surroundings
Identifying Objects, Actions, and Events
Performing General Physical Activities
Controlling Machines and Processes
Establishing and Maintaining Interpersonal Relationships
Communicating with Supervisors, Peers, or Subordinates
Processing Information
Getting Information
Training and Teaching Others
Updating and Using Relevant Knowledge
Inspecting Equipment, Structures, or Material
Making Decisions and Solving Problems
Documenting/Recording Information
Evaluating Information to Determine Compliance with Standards
Judging the Qualities of Things, Services, or People
Estimating the Quantifiable Characteristics of Products, Events, or Information
Coaching and Developing Others
Interpreting the Meaning of Information for Others
Resolving Conflicts and Negotiating with Others
Coordinating the Work and Activities of Others
Analyzing Data or Information
Organizing, Planning, and Prioritizing Work
Assisting and Caring for Others
Thinking Creatively
Developing and Building Teams
Guiding, Directing, and Motivating Subordinates
Interacting With Computers
Provide Consultation and Advice to Others
Operating Vehicles, Mechanized Devices, or Equipment
Scheduling Work and Activities
Performing Administrative Activities
Developing Objectives and Strategies
Communicating with Persons Outside Organization
Abilities
Perceptual Speed
Oral Expression
Near Vision
Oral Comprehension
Control Precision
Hearing Sensitivity
Extent Flexibility
Reaction Time
Information Ordering
Trunk Strength
Auditory Attention
Selective Attention
Problem Sensitivity
Category Flexibility
Manual Dexterity
Deductive Reasoning
Written Comprehension
Flexibility of Closure
Speech Clarity
Speech Recognition
Inductive Reasoning
Written Expression
Time Sharing
Arm-Hand Steadiness
Multilimb Coordination
Finger Dexterity
Rate Control
Response Orientation
Static Strength
Wrist-Finger Speed
Visual Color Discrimination
Speed of Limb Movement
Visualization
Stamina
Speed of Closure
Gross Body Coordination
Mathematical Reasoning
Dynamic Strength
Depth Perception
Fluency of Ideas
Memorization
Number Facility
Far Vision
Sound Localization
Originality
Interests
Realistic
Conventional
Investigative
Enterprising
Artistic
Social
Knowledge
Mathematics
Public Safety and Security
Education and Training
Production and Processing
English Language
Customer and Personal Service
Chemistry
Administration and Management
Mechanical
Engineering and Technology
Food Production
Clerical
Computers and Electronics
Personnel and Human Resources
Foreign Language
Physics
Law and Government
Design
Psychology
Communications and Media
Transportation
Geography
Telecommunications
Medicine and Dentistry
Wages
Kentucky
$35,970
Iowa
$32,190
Missouri
$30,820
Tennessee
$30,180
Wisconsin
$29,480
Minnesota
$29,180
Idaho
$28,980
Maryland
$28,340
Pennsylvania
$28,160
Ohio
$27,000
Illinois
$26,930
Vermont
$26,630
Massachusetts
$26,300
Georgia
$25,790
Oklahoma
$25,750
Colorado
$25,580
South Carolina
$25,580
Washington
$25,570
New Hampshire
$25,300
Nevada
$25,100
Virginia
$24,520
Kansas
$24,450
Michigan
$24,310
Florida
$24,220
Connecticut
$24,180
Indiana
$24,150
Delaware
$24,140
Alabama
$24,060
North Carolina
$23,530
Nebraska
$23,490
Mississippi
$23,460
Utah
$23,310
California
$23,290
New Jersey
$23,190
Arizona
$23,010
Maine
$22,690
Oregon
$22,650
District of Columbia
$22,580
Arkansas
$22,130
South Dakota
$21,890
New York
$21,670
Alaska
$21,360
Louisiana
$21,190
Hawaii
$20,630
Rhode Island
$20,460
North Dakota
$20,090
Montana
$19,270
Texas
$19,000
New Mexico
$18,910
West Virginia
$18,000
Puerto Rico
$16,960
Skills
Operation and Control
Operation Monitoring
Critical Thinking
Monitoring
Coordination
Speaking
Reading Comprehension
Judgment and Decision Making
Social Perceptiveness
Time Management
Active Listening
Complex Problem Solving
Instructing
Mathematics
Quality Control Analysis
Writing
Troubleshooting
Active Learning
Operations Analysis
Management of Personnel Resources
Science
Learning Strategies
Negotiation
Service Orientation
Equipment Maintenance
Persuasion
Management of Material Resources
Systems Evaluation
Work Values
Support
Relationships
Working Conditions
Achievement
Independence
Recognition
Work Styles
Attention to Detail
Dependability
Integrity
Cooperation
Initiative
Self Control
Independence
Concern for Others
Persistence
Adaptability/Flexibility
Achievement/Effort
Stress Tolerance
Innovation
Analytical Thinking
Social Orientation
Leadership
Related University Degree Programs
Work Context
Spend Time Standing
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Sounds, Noise Levels Are Distracting or Uncomfortable
Face-to-Face Discussions
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Contact With Others
Pace Determined by Speed of Equipment
Time Pressure
Spend Time Making Repetitive Motions
Spend Time Bending or Twisting the Body
Importance of Repeating Same Tasks
Work With Work Group or Team
Importance of Being Exact or Accurate
Exposed to Contaminants
Indoors, Not Environmentally Controlled
Responsible for Others' Health and Safety
Freedom to Make Decisions
Coordinate or Lead Others
Structured versus Unstructured Work
Spend Time Walking and Running
Consequence of Error
Impact of Decisions on Co-workers or Company Results
Responsibility for Outcomes and Results
Frequency of Decision Making
Indoors, Environmentally Controlled
Degree of Automation
Exposed to Minor Burns, Cuts, Bites, or Stings
Very Hot or Cold Temperatures
Physical Proximity
Deal With Unpleasant or Angry People
Level of Competition
Telephone
Duration of Typical Work Week
Frequency of Conflict Situations
Spend Time Kneeling, Crouching, Stooping, or Crawling
Cramped Work Space, Awkward Positions
Exposed to Hazardous Equipment
Exposed to High Places
Deal With External Customers
Exposed to Hazardous Conditions
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Extremely Bright or Inadequate Lighting
Letters and Memos
Spend Time Keeping or Regaining Balance
Spend Time Climbing Ladders, Scaffolds, or Poles
In an Enclosed Vehicle or Equipment
Spend Time Sitting
Deal With Physically Aggressive People
Exposed to Disease or Infections
Outdoors, Exposed to Weather
In an Open Vehicle or Equipment
Electronic Mail
Exposed to Whole Body Vibration
Outdoors, Under Cover
Public Speaking
Work Schedules
Exposed to Radiation
-40 hours-
Duration of Typical Work Week
-A lot of freedom-
Freedom to Make Decisions
Structured versus Unstructured Work
-About half the time-
Spend Time Making Repetitive Motions
Spend Time Bending or Twisting the Body
Spend Time Walking and Running
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Climbing Ladders, Scaffolds, or Poles
Spend Time Standing
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Sitting
Spend Time Keeping or Regaining Balance
-Completely automated-
Degree of Automation
-Constant contact with others-
Contact With Others
-Contact with others about half the time-
Contact With Others
-Contact with others most of the time-
Contact With Others
-Continually or almost continually-
Spend Time Standing
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Making Repetitive Motions
Spend Time Walking and Running
Spend Time Bending or Twisting the Body
Spend Time Keeping or Regaining Balance
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Climbing Ladders, Scaffolds, or Poles
Spend Time Sitting
-Every day-
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Sounds, Noise Levels Are Distracting or Uncomfortable
Time Pressure
Indoors, Not Environmentally Controlled
Face-to-Face Discussions
Exposed to Contaminants
Indoors, Environmentally Controlled
Frequency of Decision Making
Exposed to Minor Burns, Cuts, Bites, or Stings
Very Hot or Cold Temperatures
Exposed to Hazardous Equipment
Telephone
Deal With Unpleasant or Angry People
Exposed to High Places
Cramped Work Space, Awkward Positions
In an Enclosed Vehicle or Equipment
Frequency of Conflict Situations
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Exposed to Hazardous Conditions
Extremely Bright or Inadequate Lighting
Deal With Physically Aggressive People
Electronic Mail
Exposed to Disease or Infections
Letters and Memos
Exposed to Whole Body Vibration
Outdoors, Exposed to Weather
In an Open Vehicle or Equipment
Outdoors, Under Cover
Exposed to Radiation
Public Speaking
-Extremely competitive-
Level of Competition
-Extremely important-
Importance of Being Exact or Accurate
Work With Work Group or Team
Pace Determined by Speed of Equipment
Importance of Repeating Same Tasks
Coordinate or Lead Others
Deal With External Customers
-Extremely serious-
Consequence of Error
-Fairly important-
Work With Work Group or Team
Deal With External Customers
Importance of Being Exact or Accurate
Coordinate or Lead Others
Importance of Repeating Same Tasks
Pace Determined by Speed of Equipment
-Fairly serious-
Consequence of Error
-High responsibility-
Responsible for Others' Health and Safety
Responsibility for Outcomes and Results
-Highly automated-
Degree of Automation
-Highly competitive-
Level of Competition
-I don't work near other people (beyond 100 ft.)-
Physical Proximity
-I work with others but not closely (e.g., private office)-
Physical Proximity
-Important-
Coordinate or Lead Others
Importance of Being Exact or Accurate
Work With Work Group or Team
Importance of Repeating Same Tasks
Deal With External Customers
Pace Determined by Speed of Equipment
-Important results-
Impact of Decisions on Co-workers or Company Results
-Irregular (changes with weather conditions, production demands, or contract duration)-
Work Schedules
-Less than 40 hours-
Duration of Typical Work Week
-Less than half the time-
Spend Time Sitting
Spend Time Walking and Running
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Keeping or Regaining Balance
Spend Time Climbing Ladders, Scaffolds, or Poles
Spend Time Bending or Twisting the Body
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Making Repetitive Motions
Spend Time Standing
-Limited freedom-
Freedom to Make Decisions
Structured versus Unstructured Work
-Limited responsibility-
Responsibility for Outcomes and Results
Responsible for Others' Health and Safety
-Minor results-
Impact of Decisions on Co-workers or Company Results
-Moderate responsibility-
Responsibility for Outcomes and Results
Responsible for Others' Health and Safety
-Moderate results-
Impact of Decisions on Co-workers or Company Results
-Moderately automated-
Degree of Automation
-Moderately close (at arm's length)-
Physical Proximity
-Moderately competitive-
Level of Competition
-More than 40 hours-
Duration of Typical Work Week
-More than half the time-
Spend Time Bending or Twisting the Body
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Making Repetitive Motions
Spend Time Standing
Spend Time Walking and Running
Spend Time Climbing Ladders, Scaffolds, or Poles
Spend Time Sitting
Spend Time Keeping or Regaining Balance
-Never-
Exposed to Radiation
Exposed to Whole Body Vibration
Electronic Mail
Outdoors, Under Cover
Exposed to Disease or Infections
In an Open Vehicle or Equipment
Outdoors, Exposed to Weather
In an Enclosed Vehicle or Equipment
Public Speaking
Deal With Physically Aggressive People
Letters and Memos
Spend Time Keeping or Regaining Balance
Spend Time Climbing Ladders, Scaffolds, or Poles
Exposed to Hazardous Equipment
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Exposed to High Places
Telephone
Exposed to Hazardous Conditions
Extremely Bright or Inadequate Lighting
Cramped Work Space, Awkward Positions
Frequency of Conflict Situations
Indoors, Environmentally Controlled
Exposed to Minor Burns, Cuts, Bites, or Stings
Frequency of Decision Making
Spend Time Sitting
Very Hot or Cold Temperatures
Indoors, Not Environmentally Controlled
Exposed to Contaminants
Deal With Unpleasant or Angry People
Spend Time Kneeling, Crouching, Stooping, or Crawling
Time Pressure
Sounds, Noise Levels Are Distracting or Uncomfortable
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Face-to-Face Discussions
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Spend Time Making Repetitive Motions
Spend Time Walking and Running
Spend Time Bending or Twisting the Body
Spend Time Standing
-No contact with others-
Contact With Others
-No freedom-
Structured versus Unstructured Work
Freedom to Make Decisions
-No responsibility-
Responsibility for Outcomes and Results
Responsible for Others' Health and Safety
-No results-
Impact of Decisions on Co-workers or Company Results
-Not at all automated-
Degree of Automation
-Not at all competitive-
Level of Competition
-Not important at all-
Deal With External Customers
Coordinate or Lead Others
Importance of Being Exact or Accurate
Importance of Repeating Same Tasks
Pace Determined by Speed of Equipment
Work With Work Group or Team
-Not serious at all-
Consequence of Error
-Occasional contact with others-
Contact With Others
-Once a month or more but not every week-
Very Hot or Cold Temperatures
Cramped Work Space, Awkward Positions
Deal With Unpleasant or Angry People
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Extremely Bright or Inadequate Lighting
Exposed to High Places
Letters and Memos
Face-to-Face Discussions
Time Pressure
Exposed to Disease or Infections
Frequency of Conflict Situations
Frequency of Decision Making
Exposed to Minor Burns, Cuts, Bites, or Stings
Exposed to Hazardous Conditions
Public Speaking
Sounds, Noise Levels Are Distracting or Uncomfortable
In an Enclosed Vehicle or Equipment
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Electronic Mail
Outdoors, Under Cover
Exposed to Radiation
Indoors, Not Environmentally Controlled
Deal With Physically Aggressive People
In an Open Vehicle or Equipment
Telephone
Outdoors, Exposed to Weather
Exposed to Whole Body Vibration
Exposed to Hazardous Equipment
Indoors, Environmentally Controlled
Exposed to Contaminants
-Once a week or more but not every day-
Exposed to Hazardous Conditions
Frequency of Conflict Situations
Exposed to Minor Burns, Cuts, Bites, or Stings
Cramped Work Space, Awkward Positions
Face-to-Face Discussions
Very Hot or Cold Temperatures
Telephone
Exposed to High Places
Exposed to Contaminants
Deal With Unpleasant or Angry People
In an Open Vehicle or Equipment
Outdoors, Exposed to Weather
Letters and Memos
Outdoors, Under Cover
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Deal With Physically Aggressive People
Exposed to Hazardous Equipment
Frequency of Decision Making
Extremely Bright or Inadequate Lighting
Time Pressure
In an Enclosed Vehicle or Equipment
Electronic Mail
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Indoors, Not Environmentally Controlled
Exposed to Disease or Infections
Sounds, Noise Levels Are Distracting or Uncomfortable
Exposed to Whole Body Vibration
Indoors, Environmentally Controlled
Exposed to Radiation
Public Speaking
-Once a year or more but not every month-
Deal With Unpleasant or Angry People
Extremely Bright or Inadequate Lighting
Public Speaking
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Letters and Memos
Frequency of Conflict Situations
Exposed to Hazardous Equipment
Deal With Physically Aggressive People
Face-to-Face Discussions
Exposed to Hazardous Conditions
Outdoors, Exposed to Weather
In an Open Vehicle or Equipment
Frequency of Decision Making
Cramped Work Space, Awkward Positions
Exposed to Minor Burns, Cuts, Bites, or Stings
Outdoors, Under Cover
Indoors, Environmentally Controlled
Exposed to High Places
In an Enclosed Vehicle or Equipment
Very Hot or Cold Temperatures
Sounds, Noise Levels Are Distracting or Uncomfortable
Time Pressure
Exposed to Whole Body Vibration
Exposed to Contaminants
Electronic Mail
Exposed to Radiation
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Indoors, Not Environmentally Controlled
Exposed to Disease or Infections
Telephone
-Regular (established routine, set schedule)-
Work Schedules
-Seasonal (only during certain times of the year)-
Work Schedules
-Serious-
Consequence of Error
-Slightly automated-
Degree of Automation
-Slightly close (e.g., shared office)-
Physical Proximity
-Slightly competitive-
Level of Competition
-Some freedom-
Structured versus Unstructured Work
Freedom to Make Decisions
-Very close (near touching)-
Physical Proximity
-Very high responsibility-
Responsible for Others' Health and Safety
Responsibility for Outcomes and Results
-Very important-
Pace Determined by Speed of Equipment
Importance of Repeating Same Tasks
Work With Work Group or Team
Coordinate or Lead Others
Importance of Being Exact or Accurate
Deal With External Customers
-Very important results-
Impact of Decisions on Co-workers or Company Results
-Very little freedom-
Structured versus Unstructured Work
Freedom to Make Decisions
-Very serious-
Consequence of Error
Task Ratings
- Importance Core-
Record production and test data for each food product batch, such as the ingredients used, temperature, test results, and time cycle.
Observe gauges and thermometers to determine if the mixing chamber temperature is within specified limits, and turn valves to control the temperature.
Clean and sterilize vats and factory processing areas.
Press switches and turn knobs to start, adjust, and regulate equipment such as beaters, extruders, discharge pipes, and salt pumps.
Observe and listen to equipment to detect possible malfunctions, such as leaks or plugging, and report malfunctions or undesirable tastes to supervisors.
Set up, operate, and tend equipment that cooks, mixes, blends, or processes ingredients in the manufacturing of food products, according to formulas or recipes.
Mix or blend ingredients, according to recipes, using a paddle or an agitator, or by controlling vats that heat and mix ingredients.
Follow recipes to produce food products of specified flavor, texture, clarity, bouquet, or color.
Select and measure or weigh ingredients, using English or metric measures and balance scales.
Turn valve controls to start equipment and to adjust operation to maintain product quality.
Determine mixing sequences, based on knowledge of temperature effects and of the solubility of specific ingredients.
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.
Give directions to other workers who are assisting in the batchmaking process.
- Importance Supplemental-
Homogenize or pasteurize material to prevent separation or to obtain prescribed butterfat content, using a homogenizing device.
Inspect vats after cleaning to ensure that fermentable residue has been removed.
Examine, feel, and taste product samples during production to evaluate quality, color, texture, flavor, and bouquet, and document the results.
Test food product samples for moisture content, acidity level, specific gravity, or butter-fat content, and continue processing until desired levels are reached.
Formulate or modify recipes for specific kinds of food products.
Grade food products according to government regulations or according to type, color, bouquet, and moisture content.
Inspect and pack the final product.
Cool food product batches on slabs or in water-cooled kettles.
Operate refining machines to reduce the particle size of cooked batches.
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.
Manipulate products, by hand or using machines, to separate, spread, knead, spin, cast, cut, pull, or roll products.
Place products on carts or conveyors to transfer them to the next stage of processing.
- Relevance of Task Core-
Set up, operate, and tend equipment that cooks, mixes, blends, or processes ingredients in the manufacturing of food products, according to formulas or recipes.
Mix or blend ingredients, according to recipes, using a paddle or an agitator, or by controlling vats that heat and mix ingredients.
Turn valve controls to start equipment and to adjust operation to maintain product quality.
Select and measure or weigh ingredients, using English or metric measures and balance scales.
Follow recipes to produce food products of specified flavor, texture, clarity, bouquet, or color.
Press switches and turn knobs to start, adjust, and regulate equipment such as beaters, extruders, discharge pipes, and salt pumps.
Observe and listen to equipment to detect possible malfunctions, such as leaks or plugging, and report malfunctions or undesirable tastes to supervisors.
Determine mixing sequences, based on knowledge of temperature effects and of the solubility of specific ingredients.
Record production and test data for each food product batch, such as the ingredients used, temperature, test results, and time cycle.
Give directions to other workers who are assisting in the batchmaking process.
Clean and sterilize vats and factory processing areas.
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.
Observe gauges and thermometers to determine if the mixing chamber temperature is within specified limits, and turn valves to control the temperature.
- Relevance of Task Supplemental-
Inspect vats after cleaning to ensure that fermentable residue has been removed.
Examine, feel, and taste product samples during production to evaluate quality, color, texture, flavor, and bouquet, and document the results.
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.
Test food product samples for moisture content, acidity level, specific gravity, or butter-fat content, and continue processing until desired levels are reached.
Manipulate products, by hand or using machines, to separate, spread, knead, spin, cast, cut, pull, or roll products.
Operate refining machines to reduce the particle size of cooked batches.
Place products on carts or conveyors to transfer them to the next stage of processing.
Inspect and pack the final product.
Formulate or modify recipes for specific kinds of food products.
Grade food products according to government regulations or according to type, color, bouquet, and moisture content.
Cool food product batches on slabs or in water-cooled kettles.
Homogenize or pasteurize material to prevent separation or to obtain prescribed butterfat content, using a homogenizing device.
-Daily Frequency of Task (Categories 1-7) Core-
Give directions to other workers who are assisting in the batchmaking process.
Clean and sterilize vats and factory processing areas.
Observe and listen to equipment to detect possible malfunctions, such as leaks or plugging, and report malfunctions or undesirable tastes to supervisors.
Set up, operate, and tend equipment that cooks, mixes, blends, or processes ingredients in the manufacturing of food products, according to formulas or recipes.
Select and measure or weigh ingredients, using English or metric measures and balance scales.
Follow recipes to produce food products of specified flavor, texture, clarity, bouquet, or color.
Turn valve controls to start equipment and to adjust operation to maintain product quality.
Press switches and turn knobs to start, adjust, and regulate equipment such as beaters, extruders, discharge pipes, and salt pumps.
Determine mixing sequences, based on knowledge of temperature effects and of the solubility of specific ingredients.
Mix or blend ingredients, according to recipes, using a paddle or an agitator, or by controlling vats that heat and mix ingredients.
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.
Observe gauges and thermometers to determine if the mixing chamber temperature is within specified limits, and turn valves to control the temperature.
Record production and test data for each food product batch, such as the ingredients used, temperature, test results, and time cycle.
-Daily Frequency of Task (Categories 1-7) Supplemental-
Inspect vats after cleaning to ensure that fermentable residue has been removed.
Manipulate products, by hand or using machines, to separate, spread, knead, spin, cast, cut, pull, or roll products.
Operate refining machines to reduce the particle size of cooked batches.
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.
Examine, feel, and taste product samples during production to evaluate quality, color, texture, flavor, and bouquet, and document the results.
Formulate or modify recipes for specific kinds of food products.
Inspect and pack the final product.
Place products on carts or conveyors to transfer them to the next stage of processing.
Homogenize or pasteurize material to prevent separation or to obtain prescribed butterfat content, using a homogenizing device.
Grade food products according to government regulations or according to type, color, bouquet, and moisture content.
Test food product samples for moisture content, acidity level, specific gravity, or butter-fat content, and continue processing until desired levels are reached.
Cool food product batches on slabs or in water-cooled kettles.
-Hourly or more Frequency of Task (Categories 1-7) Core-
Record production and test data for each food product batch, such as the ingredients used, temperature, test results, and time cycle.
Observe gauges and thermometers to determine if the mixing chamber temperature is within specified limits, and turn valves to control the temperature.
Mix or blend ingredients, according to recipes, using a paddle or an agitator, or by controlling vats that heat and mix ingredients.
Press switches and turn knobs to start, adjust, and regulate equipment such as beaters, extruders, discharge pipes, and salt pumps.
Follow recipes to produce food products of specified flavor, texture, clarity, bouquet, or color.
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.
Turn valve controls to start equipment and to adjust operation to maintain product quality.
Observe and listen to equipment to detect possible malfunctions, such as leaks or plugging, and report malfunctions or undesirable tastes to supervisors.
Select and measure or weigh ingredients, using English or metric measures and balance scales.
Determine mixing sequences, based on knowledge of temperature effects and of the solubility of specific ingredients.
Set up, operate, and tend equipment that cooks, mixes, blends, or processes ingredients in the manufacturing of food products, according to formulas or recipes.
Give directions to other workers who are assisting in the batchmaking process.
Clean and sterilize vats and factory processing areas.
-Hourly or more Frequency of Task (Categories 1-7) Supplemental-
Test food product samples for moisture content, acidity level, specific gravity, or butter-fat content, and continue processing until desired levels are reached.
Grade food products according to government regulations or according to type, color, bouquet, and moisture content.
Place products on carts or conveyors to transfer them to the next stage of processing.
Manipulate products, by hand or using machines, to separate, spread, knead, spin, cast, cut, pull, or roll products.
Inspect and pack the final product.
Homogenize or pasteurize material to prevent separation or to obtain prescribed butterfat content, using a homogenizing device.
Operate refining machines to reduce the particle size of cooked batches.
Examine, feel, and taste product samples during production to evaluate quality, color, texture, flavor, and bouquet, and document the results.
Formulate or modify recipes for specific kinds of food products.
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.
Inspect vats after cleaning to ensure that fermentable residue has been removed.
Cool food product batches on slabs or in water-cooled kettles.
-More than monthly Frequency of Task (Categories 1-7) Core-
Give directions to other workers who are assisting in the batchmaking process.
Observe gauges and thermometers to determine if the mixing chamber temperature is within specified limits, and turn valves to control the temperature.
Clean and sterilize vats and factory processing areas.
Observe and listen to equipment to detect possible malfunctions, such as leaks or plugging, and report malfunctions or undesirable tastes to supervisors.
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.
Turn valve controls to start equipment and to adjust operation to maintain product quality.
Select and measure or weigh ingredients, using English or metric measures and balance scales.
Follow recipes to produce food products of specified flavor, texture, clarity, bouquet, or color.
Record production and test data for each food product batch, such as the ingredients used, temperature, test results, and time cycle.
Press switches and turn knobs to start, adjust, and regulate equipment such as beaters, extruders, discharge pipes, and salt pumps.
Determine mixing sequences, based on knowledge of temperature effects and of the solubility of specific ingredients.
Mix or blend ingredients, according to recipes, using a paddle or an agitator, or by controlling vats that heat and mix ingredients.
Set up, operate, and tend equipment that cooks, mixes, blends, or processes ingredients in the manufacturing of food products, according to formulas or recipes.
-More than monthly Frequency of Task (Categories 1-7) Supplemental-
Formulate or modify recipes for specific kinds of food products.
Operate refining machines to reduce the particle size of cooked batches.
Inspect and pack the final product.
Homogenize or pasteurize material to prevent separation or to obtain prescribed butterfat content, using a homogenizing device.
Test food product samples for moisture content, acidity level, specific gravity, or butter-fat content, and continue processing until desired levels are reached.
Cool food product batches on slabs or in water-cooled kettles.
Inspect vats after cleaning to ensure that fermentable residue has been removed.
Place products on carts or conveyors to transfer them to the next stage of processing.
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.
Manipulate products, by hand or using machines, to separate, spread, knead, spin, cast, cut, pull, or roll products.
Grade food products according to government regulations or according to type, color, bouquet, and moisture content.
Examine, feel, and taste product samples during production to evaluate quality, color, texture, flavor, and bouquet, and document the results.
-More than weekly Frequency of Task (Categories 1-7) Core-
Clean and sterilize vats and factory processing areas.
Set up, operate, and tend equipment that cooks, mixes, blends, or processes ingredients in the manufacturing of food products, according to formulas or recipes.
Give directions to other workers who are assisting in the batchmaking process.
Observe gauges and thermometers to determine if the mixing chamber temperature is within specified limits, and turn valves to control the temperature.
Determine mixing sequences, based on knowledge of temperature effects and of the solubility of specific ingredients.
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.
Observe and listen to equipment to detect possible malfunctions, such as leaks or plugging, and report malfunctions or undesirable tastes to supervisors.
Press switches and turn knobs to start, adjust, and regulate equipment such as beaters, extruders, discharge pipes, and salt pumps.
Record production and test data for each food product batch, such as the ingredients used, temperature, test results, and time cycle.
Mix or blend ingredients, according to recipes, using a paddle or an agitator, or by controlling vats that heat and mix ingredients.
Turn valve controls to start equipment and to adjust operation to maintain product quality.
Select and measure or weigh ingredients, using English or metric measures and balance scales.
Follow recipes to produce food products of specified flavor, texture, clarity, bouquet, or color.
-More than weekly Frequency of Task (Categories 1-7) Supplemental-
Cool food product batches on slabs or in water-cooled kettles.
Inspect vats after cleaning to ensure that fermentable residue has been removed.
Homogenize or pasteurize material to prevent separation or to obtain prescribed butterfat content, using a homogenizing device.
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.
Grade food products according to government regulations or according to type, color, bouquet, and moisture content.
Formulate or modify recipes for specific kinds of food products.
Place products on carts or conveyors to transfer them to the next stage of processing.
Inspect and pack the final product.
Operate refining machines to reduce the particle size of cooked batches.
Manipulate products, by hand or using machines, to separate, spread, knead, spin, cast, cut, pull, or roll products.
Examine, feel, and taste product samples during production to evaluate quality, color, texture, flavor, and bouquet, and document the results.
Test food product samples for moisture content, acidity level, specific gravity, or butter-fat content, and continue processing until desired levels are reached.
-More than yearly Frequency of Task (Categories 1-7) Core-
Give directions to other workers who are assisting in the batchmaking process.
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.
Mix or blend ingredients, according to recipes, using a paddle or an agitator, or by controlling vats that heat and mix ingredients.
Observe and listen to equipment to detect possible malfunctions, such as leaks or plugging, and report malfunctions or undesirable tastes to supervisors.
Select and measure or weigh ingredients, using English or metric measures and balance scales.
Clean and sterilize vats and factory processing areas.
Determine mixing sequences, based on knowledge of temperature effects and of the solubility of specific ingredients.
Follow recipes to produce food products of specified flavor, texture, clarity, bouquet, or color.
Observe gauges and thermometers to determine if the mixing chamber temperature is within specified limits, and turn valves to control the temperature.
Press switches and turn knobs to start, adjust, and regulate equipment such as beaters, extruders, discharge pipes, and salt pumps.
Record production and test data for each food product batch, such as the ingredients used, temperature, test results, and time cycle.
Set up, operate, and tend equipment that cooks, mixes, blends, or processes ingredients in the manufacturing of food products, according to formulas or recipes.
Turn valve controls to start equipment and to adjust operation to maintain product quality.
-More than yearly Frequency of Task (Categories 1-7) Supplemental-
Operate refining machines to reduce the particle size of cooked batches.
Examine, feel, and taste product samples during production to evaluate quality, color, texture, flavor, and bouquet, and document the results.
Inspect vats after cleaning to ensure that fermentable residue has been removed.
Cool food product batches on slabs or in water-cooled kettles.
Formulate or modify recipes for specific kinds of food products.
Grade food products according to government regulations or according to type, color, bouquet, and moisture content.
Homogenize or pasteurize material to prevent separation or to obtain prescribed butterfat content, using a homogenizing device.
Inspect and pack the final product.
Manipulate products, by hand or using machines, to separate, spread, knead, spin, cast, cut, pull, or roll products.
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.
Place products on carts or conveyors to transfer them to the next stage of processing.
Test food product samples for moisture content, acidity level, specific gravity, or butter-fat content, and continue processing until desired levels are reached.
-Several times daily Frequency of Task (Categories 1-7) Core-
Determine mixing sequences, based on knowledge of temperature effects and of the solubility of specific ingredients.
Turn valve controls to start equipment and to adjust operation to maintain product quality.
Set up, operate, and tend equipment that cooks, mixes, blends, or processes ingredients in the manufacturing of food products, according to formulas or recipes.
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.
Select and measure or weigh ingredients, using English or metric measures and balance scales.
Clean and sterilize vats and factory processing areas.
Press switches and turn knobs to start, adjust, and regulate equipment such as beaters, extruders, discharge pipes, and salt pumps.
Follow recipes to produce food products of specified flavor, texture, clarity, bouquet, or color.
Mix or blend ingredients, according to recipes, using a paddle or an agitator, or by controlling vats that heat and mix ingredients.
Record production and test data for each food product batch, such as the ingredients used, temperature, test results, and time cycle.
Observe gauges and thermometers to determine if the mixing chamber temperature is within specified limits, and turn valves to control the temperature.
Give directions to other workers who are assisting in the batchmaking process.
Observe and listen to equipment to detect possible malfunctions, such as leaks or plugging, and report malfunctions or undesirable tastes to supervisors.
-Several times daily Frequency of Task (Categories 1-7) Supplemental-
Cool food product batches on slabs or in water-cooled kettles.
Examine, feel, and taste product samples during production to evaluate quality, color, texture, flavor, and bouquet, and document the results.
Manipulate products, by hand or using machines, to separate, spread, knead, spin, cast, cut, pull, or roll products.
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.
Formulate or modify recipes for specific kinds of food products.
Test food product samples for moisture content, acidity level, specific gravity, or butter-fat content, and continue processing until desired levels are reached.
Inspect vats after cleaning to ensure that fermentable residue has been removed.
Inspect and pack the final product.
Grade food products according to government regulations or according to type, color, bouquet, and moisture content.
Place products on carts or conveyors to transfer them to the next stage of processing.
Homogenize or pasteurize material to prevent separation or to obtain prescribed butterfat content, using a homogenizing device.
Operate refining machines to reduce the particle size of cooked batches.
-Yearly or less Frequency of Task (Categories 1-7) Core-
Give directions to other workers who are assisting in the batchmaking process.
Determine mixing sequences, based on knowledge of temperature effects and of the solubility of specific ingredients.
Select and measure or weigh ingredients, using English or metric measures and balance scales.
Follow recipes to produce food products of specified flavor, texture, clarity, bouquet, or color.
Clean and sterilize vats and factory processing areas.
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.
Mix or blend ingredients, according to recipes, using a paddle or an agitator, or by controlling vats that heat and mix ingredients.
Observe and listen to equipment to detect possible malfunctions, such as leaks or plugging, and report malfunctions or undesirable tastes to supervisors.
Observe gauges and thermometers to determine if the mixing chamber temperature is within specified limits, and turn valves to control the temperature.
Press switches and turn knobs to start, adjust, and regulate equipment such as beaters, extruders, discharge pipes, and salt pumps.
Record production and test data for each food product batch, such as the ingredients used, temperature, test results, and time cycle.
Set up, operate, and tend equipment that cooks, mixes, blends, or processes ingredients in the manufacturing of food products, according to formulas or recipes.
Turn valve controls to start equipment and to adjust operation to maintain product quality.
-Yearly or less Frequency of Task (Categories 1-7) Supplemental-
Cool food product batches on slabs or in water-cooled kettles.
Inspect and pack the final product.
Place products on carts or conveyors to transfer them to the next stage of processing.
Operate refining machines to reduce the particle size of cooked batches.
Formulate or modify recipes for specific kinds of food products.
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.
Homogenize or pasteurize material to prevent separation or to obtain prescribed butterfat content, using a homogenizing device.
Manipulate products, by hand or using machines, to separate, spread, knead, spin, cast, cut, pull, or roll products.
Grade food products according to government regulations or according to type, color, bouquet, and moisture content.
Examine, feel, and taste product samples during production to evaluate quality, color, texture, flavor, and bouquet, and document the results.
Inspect vats after cleaning to ensure that fermentable residue has been removed.
Test food product samples for moisture content, acidity level, specific gravity, or butter-fat content, and continue processing until desired levels are reached.
Education Training Experience
-On-Site or In-Plant Training-
None
Up to and including 1 month
Over 1 month, up to and including 3 months
Over 3 months, up to and including 6 months
-On-the-Job Training-
None or short demonstration
Anything beyond short demonstration, up to and including 1 month
Over 1 month, up to and including 3 months
Over 3 months, up to and including 6 months
Over 6 months, up to and including 1 year
-Related Work Experience-
None
Up to and including 1 month
Over 1 month, up to and including 3 months
Over 3 months, up to and including 6 months
Over 6 months, up to and including 1 year
-Required Level of Education-
Less than a High School Diploma
High School Diploma (or GED or High School Equivalence Certificate)