Fruit and vegetable preserver jobs in Finland
Fruit and vegetable preservers tend machines to prepare and preserve fruit and vegetable products. They aim to keep preserved perishable foods in a stable form. Thus, they perform duties such as freezing, preserving, packing after sorting, grading, washing, peeling, trimming and slicing agricultural products.
Fruit and vegetable preserver – how much is the pay in Finland?
What the trade paid in 2024
| Median | 15.06 €/h |
|---|---|
| Bottom tenth | 11.70 €/h |
| Top tenth | 20.38 €/h |
| Employees | 142 |
Pay by sex, 2024
| Sex | Median | Employees |
|---|---|---|
| Women | 14.39 €/h | 61 |
| Men | 16.19 €/h | 81 |
Fruit and vegetable preserver - Which skills are essential?
Maintenance of the cutting equipment (knives, cutters, and other elements).
Check fruits and vegetables received from suppliers; ensure highest quality and freshness.
Extract essences from vegetal materials to obtain the desired aromatic properties.
Clean machinery used for food or beverage production processes. Prepare the appropriate solutions for cleaning. Prepare all parts and assure that they are clean enough to avoid deviation or errors in the production process.
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
Apply common treatments to preserve the characteristics of food products taking care of their appearance, smell and taste.
Carry out chilling, freezing and cooling operation processes to food products such as fruit and vegetables, fish, meat, catering food. Prepare food products for extended periods of storage or half prepared food. Ensure safety and nutrition qualities of frozen goods and preserve products in accordance with specified temperatures.
Work in rotating conveyor belt systems in food manufacturing.
Process fruits and vegetables refer to all kinds of methods and techniques used to prepare food products using fruits and vegetables as raw materials.
Ensure a clean working space according to hygienic standards in the food processing industry.
The proper conditions and methods to store food to keep it from spoiling, taking into account humidity, light, temperature and other environmental factors.
Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).
Trim, peel and slice products with knives, paring or food cutting tools or equipment according to guidelines.
Perform basic preparations of fruits and vegetables such as inspecting, cleaning, sorting and grading. For instance, select fruits and vegetables that are adequate to be processed and eliminate those of inadequate quality.
Deterioration factors, controlling factors (temperature, additives, humidity, pH, water activity, etc., including packaging) and food processing methods to preserve food products.
Fruit and vegetable preserver - Which skills are useful but not essential?
Tend drying equipment, including kiln driers, hearth ovens, roasters, char kilns, and vacuum drying equipment.
Tend canning machine powered by electricity or batteries in order to can various types of food.
Convey presentation and aesthetic elements into the production of food. Cut products properly, manage right quantities into the product, care for the attractiveness of the product.
Apply heat treatment aimed at preparing and preserving half-finished or finished food products.
Steps in the canning process line from washing, conditioning and weighing food products, washing and preparing cans, filling cans, as well as other operations in order to obtain the end product.
Tend equipment and machines such as extruders that exert extreme pressure, sheer, turbulence, and acceleration to foodstuffs in order to stabilise and give them a homogeneous texture.
Check products for quality on the production line and remove defective items before and after packaging.
Observe temperature and heat oven to the specified temperature. Operate roasting pans and facilitate the roasting process with instruments that prevent grain from sticking to the pans.
Celsius and Fahrenheit temperature scales.
Preserve, review, and evaluate existing food specifications such as recipes.
Perform tasks in food preparation according to recipe or specification in order to preserve the quality of ingredients and to ensure replication accuracy of the recipe. Select the appropriate materials to follow the recipe, taking into account the current situation.
Assess environmental parameters such as temperature and humidity at the workplace for food products. Assure suitable conditions for production processes, plants, laboratories, as well as storages.
Use presses and filters to extract juice from fruit.
Adjust machine settings to adapt drying processes, drying times, and special treatments to the requirements of the goods to be dried.
Dispose or collect food waste with the purpose of recycling or throwing away from the production process. Follow established procedures for their disposal taking care of the environment and the safety matters according to legislations.
The processes by which fruit and vegetables are dehydrated including techniques such as sun drying, indoor drying, and industrial applications for drying food. The dehydration process goes from selection of the fruit and vegetables according to their size, washing the fruit, classifying according to the product, storage, and mixing with ingredients resulting in a final product.
Jell fruits mechanically following procedures.
recognize the most relevant factors (chemical, physical, environmental etc) that can alter the food during its storage
Analyse characteristics, composition, and other properties of food products at reception.
Differentiate and apply different dehydration processes of fruits and vegetables according to product characteristics. The processes include drying, concentration, etc.
Make sure to comply with environmental legislation in food production. Understand the legislation related to environmental matters in food manufacturing and apply it in practice.
Label raw material/ product samples for laboratory checks, according to implemented quality system.