Raw material reception operator jobs in Finland
Raw material reception operators operate and maintain tools and equipment to ensure that qualitative and quantitative requirements in the reception of the raw material are met. They use equipment to evaluate products such as grains, potatoes, cassava root, etc. They store and distribute products to the different processing factory units.
Raw material reception operator - Which skills are essential?
Transfer dry raw materials using suitable mechanical handling systems like screw feeders, or using gravity or pneumatic means.
Inspect silo systems to minimise any harmful emissions during their use.
Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.
Check the quality of raw materials by assessing its taste, smell, colour, or any other characteristic depending on the product.
Keep in reserve raw materials and other food supplies, following stock control procedures.
Manage laboratory activities in the plant or factory and using the data to monitor the quality of manufactured products.
Keep inventory of goods whether they are goods in the front end (i.e. raw materials), intermediate, or back end (i.e. finished products). Count goods and store them for the following production and distribution activities.
Manage reception of raw materials. Receive raw materials from the suppliers. Check for quality and accuracy and move into the warehouse. Make sure that raw materials are adequately stored until they are required by the production department.
Perform weighing procedures to estimate the quantity of the raw materials. Record the weight accurately and care for minimising any losses of raw materials.
Organise and classify records of prepared reports and correspondence related to the performed work and progress records of tasks.
Collect samples of materials or products for laboratory analysis.
Follow written directions in order to perform a task or carry out a step-by-step procedure.
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
Oversee the delivery of incoming materials and follow a detailed procedure to evaluate and assess their characteristics accordingly.
Be at ease in unsafe environments like being exposed to dust, rotating equipment, hot surfaces, sub-freezing and cold storage areas, noise, wet floors and moving lift equipment.
Avoid backlogs in the procurement, receiving, production and bulk outloading to maintain a fluent receiving point of raw materials.
Adhere to organisational or department specific standards and guidelines. Understand the motives of the organisation and the common agreements and act accordingly.
Lift heavy weights and apply ergonomic lifting techniques to avoid damaging the body.
Fasten bands around stacks or articles, prior to shipment or storage.
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).
Implement efficiency plans developed by managers in facilities. Use techniques, resources, and training in order to improve workplace efficiency.
Carry out checks of the machinery and equipment used in the production plant. Ensure that the machinery is working properly, set machines before usage, and assure continuous operability of the equipment.
Inspect loads of unprocessed grain to detect harmful insects, like grain beetles.
Follow production schedule taking into account all requirements, times and needs. This schedule outlines what individual commodities must be produced in each time period and encapsulates various concerns like production, staffing, inventory, etc. It is usually linked to manufacturing where the plan indicates when and how much of each product will be demanded. Utilise all the information in the actual implementation of the plan.
Analyse characteristics, composition, and other properties of food products at reception.
Label raw material/ product samples for laboratory checks, according to implemented quality system.
Have the ability to follow spoken instructions received from colleagues. Strive to understand and clarify what is being requested.
Raw material reception operator - Which skills are useful but not essential?
Implementing corrective action and continuous improvement plans from internal and third party audits to meet food safety and quality performance indicators with adherance to agreed timescales.
Scientific background of food safety which includes preparation, handling, and storage of food to minimise the risk of foodborne illness and other health hazards.
Celsius and Fahrenheit temperature scales.
The study of statistical theory, methods and practices such as collection, organisation, analysis, interpretation and presentation of data. It deals with all aspects of data including the planning of data collection in terms of the design of surveys and experiments in order to forecast and plan work-related activities.
The malting process consists of soaking cereal grains, usually barley, and then halting further germination by kilning.
Oil or grease the parts of the machines and equipment that need to be lubricated. Follow safety procedures to do so.
Examine an organisation's planning details of production, their expected output units, quality, quantity, cost, time available and labour requirements. Provide suggestions in order to improve products, service quality and reduce costs.
Liaise with fellow colleagues to ensure common understanding on work related affairs and agree on the necessary compromises the parties might need to face. Negotiate compromises between parties as to ensure that work in general run efficiently towards the achievement of the objectives.
Different types of pesticides used for food raw materials to control proper use of those substances preserving main characteristics of products.
Assessing barley variety, germination potential, moisture content, nitrogen content, and screening for grain size.
Ensure a clean working space according to hygienic standards in the food processing industry.
Grading wheat to be milled based on several factors, the most important of which is the protein content. The wheat is stored in silos with wheat of the same analytical parameters until needed for milling.
Utilise computers, IT equipment and modern day technology in an efficient way.
Collaborate in a team with other food processing professionals in service of the food and beverages industry.
Liaise with managers of other departments ensuring effective service and communication, i.e. sales, planning, purchasing, trading, distribution and technical.
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.