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Operate or tend food or tobacco roasting, baking, or drying equipment, including hearth ovens, kiln driers, roasters, char kilns, and vacuum drying equipment. |
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- Observe, feel, taste, or otherwise examine products during and after processing to ensure conformance to standards.
- Set temperature and time controls, light ovens, burners, driers, or roasters, and start equipment, such as conveyors, cylinders, blowers, driers, or pumps.
- Observe temperature, humidity, pressure gauges, and product samples and adjust controls, such as thermostats and valves, to maintain prescribed operating conditions for specific stages.
- Observe flow of materials and listen for machine malfunctions, such as jamming or spillage, and notify supervisors if corrective actions fail.
- Record production data, such as weight and amount of product processed, type of product, and time and temperature of processing.
- Weigh or measure products, using scale hoppers or scale conveyors.
- Operate or tend equipment that roasts, bakes, dries, or cures food items such as cocoa and coffee beans, grains, nuts, and bakery products.
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- Production and Processing - Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods..
- English Language - Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar..
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- Education and Training - Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects..
- Mechanical - Knowledge of machines and tools, including their designs, uses, repair, and maintenance..
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