Food Batchmakers Occupation Details

General Job Description and Education/Training Levels for Food Batchmakers

The main tasks and work activities of Food Batchmakers are to record operational or production data, monitor instruments to ensure proper production conditions, adjust temperature controls of ovens or other heating equipment, sterilize food cooking or processing equipment. In general, for the Food Batchmakers, operation and Control, monitoring, reading Comprehension, operation Monitoring and other 6 skills are required.

Food Batchmakers Job Description
Education	These occupations usually require a high school diploma.
Related Experience	Some previous work-related skill, knowledge, or experience is usually needed. For example, a teller would benefit from experience working directly with the public.
Job Training	Employees in these occupations need anywhere from a few months to one year of working with experienced employees. A recognized apprenticeship program may be associated with these occupations.
Example	These occupations often involve using your knowledge and skills to help others. Examples include orderlies, counter and rental clerks, customer service representatives, security guards, upholsterers, and tellers.

The following chart shows the education/training levels for Food Batchmakers jobs. 86.10% of Food Batchmakers have High School Diploma (or the equivalent) and 1.3766765505352E-14% of Food Batchmakers have Bachelor's Degree and Above.

Less than a High School Diploma

11.79%

High School Diploma (or the equivalent)

86.10%

Post-Secondary Certificate

0.00%

Some College Courses

2.11%

Associate's Degree (or other 2-year degree)

0.00%

Bachelor's Degree and Above

0.00%

Tasks and Work Activities of Food Batchmakers

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.
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.
Inspect and pack the final product.
Grade food products according to government regulations or according to type, color, bouquet, and moisture content.

Controlling Machines and ProcessesUsing either control mechanisms or direct physical activity to operate machines or processes (not including computers or vehicles).
Getting InformationObserving, receiving, and otherwise obtaining information from all relevant sources.
Monitor Processes, Materials, or SurroundingsMonitoring and reviewing information from materials, events, or the environment, to detect or assess problems.
Performing General Physical ActivitiesPerforming physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials.
Communicating with Supervisors, Peers, or SubordinatesProviding information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Handling and Moving ObjectsUsing hands and arms in handling, installing, positioning, and moving materials, and manipulating things.
Documenting/Recording InformationEntering, transcribing, recording, storing, or maintaining information in written or electronic/magnetic form.
Inspecting Equipment, Structures, or MaterialInspecting equipment, structures, or materials to identify the cause of errors or other problems or defects.
Making Decisions and Solving ProblemsAnalyzing information and evaluating results to choose the best solution and solve problems.
Identifying Objects, Actions, and EventsIdentifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.

Record operational or production data.
Monitor instruments to ensure proper production conditions.
Adjust temperature controls of ovens or other heating equipment.
Sterilize food cooking or processing equipment.
Clean work areas.
Operate mixing equipment.
Notify others of equipment repair or maintenance needs.
Watch operating equipment to detect malfunctions.
Operate cooking, baking, or other food preparation equipment.
Measure ingredients or substances to be used in production processes.
Select production input materials.
Determine food production methods.
Operate pumping systems or equipment.
Load materials into production equipment.
Direct operational or production activities.
Inspect production equipment.
Evaluate quality of food ingredients or prepared foods.
Inspect food products.
Package products for storage or shipment.
Move products, materials, or equipment between work areas.

Skills and Abilities for Food Batchmakers

Operation and ControlControlling operations of equipment or systems.
MonitoringMonitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
Reading ComprehensionUnderstanding written sentences and paragraphs in work related documents.
Operation MonitoringWatching gauges, dials, or other indicators to make sure a machine is working properly.
Critical ThinkingUsing logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
WritingCommunicating effectively in writing as appropriate for the needs of the audience.
Active ListeningGiving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
CoordinationAdjusting actions in relation to others' actions.
SpeakingTalking to others to convey information effectively.

Information OrderingThe ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations).
Near VisionThe ability to see details at close range (within a few feet of the observer).
Oral ComprehensionThe ability to listen to and understand information and ideas presented through spoken words and sentences.
Problem SensitivityThe ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.
Control PrecisionThe ability to quickly and repeatedly adjust the controls of a machine or a vehicle to exact positions.
Written ComprehensionThe ability to read and understand information and ideas presented in writing.
Manual DexterityThe ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects.
Arm-Hand SteadinessThe ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position.
Oral ExpressionThe ability to communicate information and ideas in speaking so others will understand.
Finger DexterityThe ability to make precisely coordinated movements of the fingers of one or both hands to grasp, manipulate, or assemble very small objects.
Selective AttentionThe ability to concentrate on a task over a period of time without being distracted.
Perceptual SpeedThe ability to quickly and accurately compare similarities and differences among sets of letters, numbers, objects, pictures, or patterns. The things to be compared may be presented at the same time or one after the other. This ability also includes comparing a presented object with a remembered object.
Category FlexibilityThe ability to generate or use different sets of rules for combining or grouping things in different ways.
Speech ClarityThe ability to speak clearly so others can understand you.
Deductive ReasoningThe ability to apply general rules to specific problems to produce answers that make sense.
Speech RecognitionThe ability to identify and understand the speech of another person.

Commercial use mixerse.g. Agitators
Commercial use scalese.g. Balance scales
Milling machinerye.g. Ball mills
Commercial use mixerse.g. Beaters
Commercial use rangese.g. Candy cookers
Commercial use rangese.g. Candy stoves
Cheese making machinee.g. Centrifugal clarifiers
Cutting machinerye.g. Cheese cutters
Cheese making machinee.g. Cheese finishing tables
Cheese making machinee.g. Cheese presses
Cheese making machinee.g. Cheese vats
Commercial use rangese.g. Chocolate melters
Cream separatore.g. Commercial cream separators
Commercial use rangese.g. Commercial induction cookers
Homogenizerse.g. Commercial use homogenizers
Commercial use mixerse.g. Cooker mixers
Cooling machinee.g. Cooling tables
Commercial use mixerse.g. Cream beaters
Commercial use deep fryerse.g. Deep-fry cookers
Metering or injection or proportioning pumpse.g. Depositing pumps

Production and ProcessingKnowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
Food ProductionKnowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
MechanicalKnowledge of machines and tools, including their designs, uses, repair, and maintenance.
Public Safety and SecurityKnowledge of relevant equipment, policies, procedures, and strategies to promote effective local, state, or national security operations for the protection of people, data, property, and institutions.
MathematicsKnowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.

Food Batchmakers Occupation Detailed Description

Tasks and Work Activities of Food Batchmakers

Skills and Abilities for Food Batchmakers