Operator Process

OPERATING OF PROCESS SECTION

• Blancher area: ensure that equipment is set to the standard required for the specific product process. Monitor water levels, quality, and usage. o Ensure temperature, retention times, alarms are all set within the RS view system. Monitor / record yield loss, colour, texture and any breakage.
• SAAP / Dextrose System: ensure that equipment is set to the standard required for the specific product process. Monitor Dextrose / SAPP percentage, water quality and ingredient usage.
• Ensure temperature and alarms are all set within the RS view system. Monitor / record colour and any breakage.
• Dryer Area: ensure that equipment is set to the standard required for the specific product process.
• Ensure temperature, retention times, alarms are all set within the RS view system. . Monitor / record yield loss and any breakage.
• Fryer Area: ensure that equipment is set to the standard required for the specific product process.
• Ensure temperature, retention times, alarms are all set within the RS view system.
• Monitor / record yield loss, oil usage / quality and any product breakage.
• Freezing Area: ensure that equipment is set to the standard required for the specific product process.
• Ensure temperature, retention times, alarms are all set within the RS view system.
• Monitor / record temperature and any product breakage. o Ensure all process waste is dumped, weighed and recorded on the operational sheet.
  

Maintain all hourly data in online tools like TSU live, SPC.
NEATNESS OF WORK PLACE

• Ensure that the walls, walkways and floors are clean at all times during production. o Ensure that the equipment in this section is clean at all times.
• When there is no processing activity in the process section, to continue with cleaning ensuring a neat and effective production shift.
• All staff working in this area has clean uniforms and are presented tidy.
• All waste is disposed of in the correct containers and is removed / emptied into the appropriate waste areas.
  

MAINTENANCE & GENERAL DUTIES
Assists with engineers during break downs. o Communicates to Supervisor in cases of change over in process and ensures product appearance is satisfactory with Quality Control at finished product. o During break times the process operator will be required to cover other operators. o Carryout daily checks on the condition of the process area section. o Report any defects in equipment performance to the Supervisor. o Carryout simple adjustments to keep equipment running at optimal efficiency.
Replace consumable parts as required and any other duties deemed reasonable.
SAFETY

• Ensure all equipment / motor covers are fitted securely. o No loose wires or electrical panels are open to the environment (Only engineers have access to electrical panels).

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• All floors are kept dry to minimize slips. o All staff in the cutting area is wearing Personnel Protective Equipment (PPE).
• Instructions for Requirements: Record the ideal qualifications for someone to take on this job (note: current incumbents may have different backgrounds). If you were looking to hire someone for this job, what background and qualifications would be required and/or desired ? This should briefly describe what a person needs to be successful in this position.
  

Requirements

• Must have: Diploma OR should possess min. 2years experience of Food Industry.
  

Nice To Have

• Professional/Technical Accreditations.
• Must have.
• Nice to have.
• Related Work Experience (Internal to the organization or external).
• Minimum 2-3 experience Process and packing area.