Food Production Worker in Ready Meal Industry
Other denominations
Plant operator in ready meal industry, manufacturing operator in ready meal industry.
Description
Food production workers in the ready meal industry carry out and monitor the processes related to the reception, handling, processing and production of the various types of products that fall within the definition of "ready to cook" meals (which must be cooked prior to being consumed) and "ready to eat" meals (which are already cooked and may or may not require heating prior to being consumed). Both of these types of products are manufactured by the same industry. At all times respect the quality, environmental, health and safety, medical and technical standards set by the company.. They may make a wide range of products, but the most common are cooked products that are kept at room temperature (e.g: cans and tins) and freeze-dried or dehydrated products (e.g. instant soup packets). Additionally, they make dishes with non-cooked ingredients which are stored refrigerated (pre-prepared freshly cut, clean, packaged vegetables); and other newly developed products, including pre-cooked, frozen ones (e.g. frozen croquettes or pizzas) or cooked products stored in the refrigerator (e.g. potato omelettes, sauces).
Tasks
- Receives the manufacturing order with annotations of the ingredients that must be used, the parameters to be controlled (eg. temperature to at which the process has to be carried out, quality parameters, environment, etc.), inspections to be made and documentation that must be registered.
- Understand and clarify all doubts on the manufacturing order with the manager.
- Receives raw materials, ingredients, additives and emulsifiers, factory supplies, containers and packaging.
- Check and confirm that materials received are those required for the production process, and that they fulfill the required specifications for their subsequent use.
- Identiy and register batches of raw materials, other materials and intermediate and finished goods, in accordance with specifications established by the company by means of registered annotations designed for this purpose (on paper or electronically in a manufacturing control programme).
- Carries out transformation and production operations and established by the manufacturing plan of the foodstuff product that is to be manufactured:
Prepare the work space, applying the measures established by the company (e.g. health and safety and environmental standards, in order to avoid the risks associated with product contamination, accidents and environmental pollution).
Ensure handling and process techniques (e.g. weighing, cleaning, selecting, classifying, washing, peeling,) are applied to ingredients (vegetables, fish, meat, eggs, etc.) to standardise quality and prepare them for subsequent processing, depending on the production sheet.
Check, apply and alter parameters in relation to the machinery used to manufacture a product, according to the values set out in the production sheet.
Prepare the main part of a product, adding additional ingredients or substances (e.g. make mixtures, dough, breading and/or batter)
Mix ingredients in the proportions set out in the product sheet in order to make pre-prepared products, maintaining the necessary temperatures to optimise preservation and meet health and safety standards.
Process ingredients through processes involving heat (e.g. frying, roasting, boiling, etc.) and monitor cooking time and temperature, as set out in the production sheet, lowering or maintaining the temperature to facilitate storage and subsequent distribution.
Place the various ingredients from the recipe being made into the final container.
Manipulate the ingredients in order to achieve the final appearance stipulated in the production sheet. Prepare dishes, divide them into portions and decorate them, where necessary, at all times keeping an eye on the temperature, which should be kept at the level stipulated in the production sheet to ensure the product can subsequently be preserved and stored in optimum hygiene and sensory conditions (hot or cold storage). Implement, monitor and check the manufacturing parameters for storage, which may require one or more methods, including: the application of heat (pasteurisation, sterilisation); cooling (refrigeration and freezing); the reduction of the amount of water (evaporation, dehydration, freeze-drying and concentration). However, the main goal should always be to ensure that end products are not harmful and that they have a suitable shelf life (length of time during which a product is considered suitable for consumption), bearing in mind the subsequent storage temperature (this may be room temperature, or involve refrigeration or freezing), without losing any of the desired organelptic properties.
Monitor and regulate automated machinery processes.
Handle and monitor the operation and machinery and equipment used in the manufacturing process.
Maintain machinery and utensils in ideal conditions in order to ensure equipment meets all hygiene standards.
Carry out cleaning and conditioning of processes established in the work schedule. - Registers, identifies and separates defective, rejected or unauthorised products for subsequent analysis and processing, in line with protocols established by the company.
- Carry out the storage of products in suitable conditions so as to guarantee their conservation and organoleptic characteristics, at the end of their use in manufacturing programmed.
- Records the results of the process parameter tests and of the inspections set forth by the work plan for every product.
- Manage adequately residual waste (cleaning of equipment and machinery, remnants and intermediate by-products, etc.).
- At all times adopt the measures set forth in the company's regulations and work in accordance with standards for safety in the workplace.
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