Blanching operator
Code 8160.4
Blanching operators remove outer coverings or skins from almonds and nuts in general. They cut leaves and impurities of raw material and control the flow of nuts, seeds, and/or leaves in the process. They use pressure and temperature to blanch the raw material if necessary.
Essential skills
Knowledge
- blanching machine process
- food safety principles
Skills and competences
- administer ingredients in food production
- apply HACCP
- apply GMP
- apply requirements concerning manufacturing of food and beverages
- pump products
- monitor almond blanching process
- disassemble equipment
- mark differences in colours
- ensure public safety and security
- lift heavy weights
- maintain mechanical equipment
- tend blanching machines
- set up machine controls
- follow production schedule
- follow hygienic procedures during food processing
- work in conveyor belts in food manufacturing
Transversal competences
- be at ease in unsafe environments
- exert quality control to processing food
- carry out checks of production plant equipment
- adhere to organisational guidelines
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What to assess for this role
Technical knowledge can be verified with tests and references. What never shows up on a CV are the transversal competences, and they explain most failed hires. Before closing, it pays to measure them with a standardised battery.
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Sources
This service uses the ESCO classification of the European Commission and the Mapha Taxonomy developed by OTIC SOFOFA (CC BY 4.0), in an adapted version. Group codes come from the ILO's ISCO-08. See sources and licences