§ OCCUPATION · GLOBAL STANDARDS

raw material reception operator

Raw material reception operators operate and maintain tools and equipment to ensure that qualitative and quantitative requirements in the reception of the raw material are met.

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Description

Raw material reception operators operate and maintain tools and equipment to ensure that qualitative and quantitative requirements in the reception of the raw material are met. They use equipment to evaluate products such as grains, potatoes, cassava root, etc. They store and distribute products to the different processing factory units.

Theoretical Knowledge

ESSENTIALTheoretical knowledge required

food storage

OPTIONALAdjacent knowledge that strengthens fit

food safety principles statistics effects of pesticides in food raw materials temperature scales malting process

Practical Skills

ESSENTIALApplied skills & competences

handle bulk transfer of raw material label samples keep task records be at ease in unsafe environments inspect insects in whole grain follow verbal instructions keep inventory of goods in production secure goods lift heavy weights analyse characteristics of food products at reception manage food manufacturing laboratory implement efficiency plans for logistics operations carry out checks of production plant equipment stack goods follow evaluation procedures of materials at reception follow written instructions weigh raw materials at reception apply requirements concerning manufacturing of food and beverages avoid backlogs in receiving raw materials store raw food materials collect samples for analysis follow production schedule apply HACCP handle delivery of raw materials inspect silo systems ensure sanitation adhere to organisational guidelines check quality of raw materials apply GMP

OPTIONALOptional competences

grade wheat for milling ensure compliance with environmental legislation in food production use spreadsheets software analyse supply chain strategies manage corrective actions follow hygienic procedures during food processing liaise with colleagues work in a food processing team keep machines oiled for steady functioning have computer literacy assess cereal quality for brewing liaise with managers

Data Source: Unified Global Standards (ISCED, ISCO, O*NET, ESCO)