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Food Batchmakers

Set up and operate equipment that mixes or blends ingredients used in the manufacturing of food products. Includes candy makers and cheese makers.

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    Work Activities

    Work Activities

    • Examine, feel, and taste product samples during production to evaluate quality, color, texture, flavor, and bouquet, and document the results.
    • Examine, feel, and taste product samples during production to evaluate quality, color, texture, flavor, and bouquet, and document the results.
    • Observe gauges and thermometers to determine if the mixing chamber temperature is within specified limits, and turn valves to control the temperature.
    • Cool food product batches on slabs or in water-cooled kettles.
    • Homogenize or pasteurize material to prevent separation or to obtain prescribed butterfat content, using a homogenizing device.
    • Fill processing or cooking containers, such as kettles, rotating cookers, pressure cookers, or vats, with ingredients, by opening valves, by starting pumps or injectors, or by hand.
    • Operate refining machines to reduce the particle size of cooked batches.
    • Observe and listen to equipment to detect possible malfunctions, such as leaks or plugging, and report malfunctions or undesirable tastes to supervisors.
    • Manipulate products, by hand or using machines, to separate, spread, knead, spin, cast, cut, pull, or roll products.
    • Modify cooking and forming operations based on the results of sampling processes, adjusting time cycles and ingredients to achieve desired qualities, such as firmness or texture.
    • Formulate or modify recipes for specific kinds of food products.
    • Give directions to other workers who are assisting in the batchmaking process.
    • Inspect and pack the final product.
    • Follow recipes to produce food products of specified flavor, texture, clarity, bouquet, or color.
    • Turn valve controls to start equipment and to adjust operation to maintain product quality.
    • Set up, operate, and tend equipment that cooks, mixes, blends, or processes ingredients in the manufacturing of food products, according to formulas or recipes.
    • Determine mixing sequences, based on knowledge of temperature effects and of the solubility of specific ingredients.
    • Inspect and pack the final product.
    • Place products on carts or conveyors to transfer them to the next stage of processing.
    • Inspect vats after cleaning to ensure that fermentable residue has been removed.
    • Mix or blend ingredients, according to recipes, using a paddle or an agitator, or by controlling vats that heat and mix ingredients.
    • Press switches and turn knobs to start, adjust, and regulate equipment, such as beaters, extruders, discharge pipes, and salt pumps.
    • Select and measure or weigh ingredients, using English or metric measures and balance scales.
    • Select and measure or weigh ingredients, using English or metric measures and balance scales.
    • Observe gauges and thermometers to determine if the mixing chamber temperature is within specified limits, and turn valves to control the temperature.
    • Grade food products according to government regulations or according to type, color, bouquet, and moisture content.
    • Set up, operate, and tend equipment that cooks, mixes, blends, or processes ingredients in the manufacturing of food products, according to formulas or recipes.
    • Clean and sterilize vats and factory processing areas.
    • Record production and test data for each food product batch, such as the ingredients used, temperature, test results, and time cycle.
    • Clean and sterilize vats and factory processing areas.
    • Fill processing or cooking containers, such as kettles, rotating cookers, pressure cookers, or vats, with ingredients, by opening valves, by starting pumps or injectors, or by hand.
    • Test food product samples for moisture content, acidity level, specific gravity, or butter-fat content, and continue processing until desired levels are reached.
    • Observe and listen to equipment to detect possible malfunctions, such as leaks or plugging, and report malfunctions or undesirable tastes to supervisors.

    Skills

    • Management of Material Resources

      Managing equipment and materials.

    • Systems Analysis

      Figuring out how a system should work and how changes in the future will affect it.

    • Science

      Using scientific rules and strategies to solve problems.

    • Monitoring

      Keeping track of how well people and/or groups are doing in order to make improvements.

    • Technology Design

      Making equipment and technology useful for customers.

    • Judgment and Decision Making

      Thinking about the pros and cons of different options and picking the best one.

    • Critical Thinking

      Thinking about the pros and cons of different ways to solve a problem.

    • Coordination

      Changing what is done based on other people's actions.

    • Reading Comprehension

      Reading work-related information.

    • Writing

      Writing things for co-workers or customers.

    • Service Orientation

      Looking for ways to help people.

    • Repairing

      Repairing machines or systems using the right tools.

    • Management of Personnel Resources

      Selecting and managing the best workers for a job.

    • Operations Analysis

      Figuring out what a product or service needs to be able to do.

    • Persuasion

      Talking people into changing their minds or their behavior.

    • Active Learning

      Figuring out how to use new ideas or things.

    • Social Perceptiveness

      Understanding people's reactions.

    • Negotiation

      Bringing people together to solve differences.

    • Troubleshooting

      Figuring out what is causing equipment, machines, wiring, or computer programs to not work.

    • Systems Evaluation

      Measuring how well a system is working and how to improve it.

    • Quality Control Analysis

      Testing how well a product or service works.

    • Active Listening

      Listening to others, not interrupting, and asking good questions.

    • Speaking

      Talking to others.

    • Programming

      Writing computer programs.

    • Mathematics

      Using math to solve problems.

    • Equipment Selection

      Deciding what kind of tools and equipment are needed to do a job.

    • Time Management

      Managing your time and the time of other people.

    • Equipment Maintenance

      Planning and doing the basic maintenance on equipment.

    • Instructing

      Teaching people how to do something.

    • Installation

      Installing equipment, machines, wiring, or computer programs.

    • Management of Financial Resources

      Making spending decisions and keeping track of what is spent.

    • Complex Problem Solving

      Noticing a problem and figuring out the best way to solve it.

    • Operations Monitoring

      Watching gauges, dials, or display screens to make sure a machine is working.

    • Operation and Control

      Using equipment or systems.

    • Learning Strategies

      Using the best training or teaching strategies for learning new things.

    WorkKeys®

    Applied Math
    4
    Workplace Documents
    4
    Graphic Literacy
    4

    Abilities

    • Deductive Reasoning

      Using rules to solve problems.

    • Inductive Reasoning

      Making general rules or coming up with answers from lots of detailed information.

    • Information Ordering

      Ordering or arranging things.

    • Problem Sensitivity

      Noticing when problems happen.

    • Visualization

      Imagining how something will look after it is moved around or changed.

    • Time Sharing

      Doing two or more things at the same time.

    • Extent Flexibility

      Bending, stretching, twisting, or reaching with your body, arms, and/or legs.

    • Explosive Strength

      Jumping, sprinting, or throwing something.

    • Response Orientation

      Quickly deciding if you should move your hand, foot, or other body part.

    • Dynamic Strength

      Exercising for a long time without your muscles getting tired.

    • Near Vision

      Seeing details up close.

    • Manual Dexterity

      Holding or moving items with your hands.

    • Sound Localization

      Noticing the direction that a sound came from.

    • Speech Clarity

      Speaking clearly.

    • Peripheral Vision

      Seeing something to your side when your are looking ahead.

    • Finger Dexterity

      Putting together small parts with your fingers.

    • Perceptual Speed

      Quickly comparing groups of letters, numbers, pictures, or other things.

    • Spatial Orientation

      Knowing where things are around you.

    • Trunk Strength

      Using your lower back and stomach.

    • Night Vision

      Seeing at night or under low light.

    • Depth Perception

      Deciding which thing is closer or farther away from you, or deciding how far away it is from you.

    • Memorization

      Remembering words, numbers, pictures, or steps.

    • Speed of Closure

      Quickly knowing what you are looking at.

    • Oral Expression

      Communicating by speaking.

    • Hearing Sensitivity

      Telling the difference between sounds.

    • Static Strength

      Lifting, pushing, pulling, or carrying.

    • Wrist-Finger Speed

      Making fast, simple, repeated movements of your fingers, hands, and wrists.

    • Reaction Time

      Quickly moving your hand, finger, or foot based on a sound, light, picture or other command.

    • Stamina

      Exercising for a long time without getting out of breath.

    • Glare Sensitivity

      Seeing something even if there is a glare or very bright light.

    • Auditory Attention

      Paying attention to one sound while there are other distracting sounds.

    • Speech Recognition

      Recognizing spoken words.

    • Control Precision

      Quickly changing the controls of a machine, car, truck or boat.

    • Visual Color Discrimination

      Noticing the difference between colors, including shades and brightness.

    • Written Comprehension

      Reading and understanding what is written.

    • Category Flexibility

      Grouping things in different ways.

    • Mathematical Reasoning

      Choosing the right type of math to solve a problem.

    • Number Facility

      Adding, subtracting, multiplying, or dividing.

    • Written Expression

      Communicating by writing.

    • Fluency of Ideas

      Coming up with lots of ideas.

    • Originality

      Creating new and original ideas.

    • Oral Comprehension

      Listening and understanding what people say.

    • Arm-Hand Steadiness

      Keeping your arm or hand steady.

    • Gross Body Coordination

      Moving your arms, legs, and mid-section together while your whole body is moving.

    • Multilimb Coordination

      Using your arms and/or legs together while sitting, standing, or lying down.

    • Gross Body Equilibrium

      Keeping your balance or staying upright.

    • Speed of Limb Movement

      Quickly moving your arms and legs.

    • Dynamic Flexibility

      Quickly and repeatedly bending, stretching, twisting, or reaching out with your body, arms, and/or legs.

    • Flexibility of Closure

      Seeing hidden patterns.

    • Selective Attention

      Paying attention to something without being distracted.

    • Rate Control

      Changing when and how fast you move based on how something else is moving.

    • Far Vision

      Seeing details that are far away.

    Knowledge

    • Mathematics

      Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.

    • Sociology and Anthropology

      Knowledge of group behavior and dynamics, societal trends and influences, human migrations, ethnicity, cultures, and their history and origins.

    • Medicine and Dentistry

      Knowledge of the information and techniques needed to diagnose and treat human injuries, diseases, and deformities. This includes symptoms, treatment alternatives, drug properties and interactions, and preventive health-care measures.

    • 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.

    • English Language

      Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.

    • Administrative

      Knowledge of administrative and office procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and workplace terminology.

    • Sales and Marketing

      Knowledge of principles and methods for showing, promoting, and selling products or services. This includes marketing strategy and tactics, product demonstration, sales techniques, and sales control systems.

    • Computers and Electronics

      Knowledge of circuit boards, processors, chips, electronic equipment, and computer hardware and software, including applications and programming.

    • Administration and Management

      Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.

    • Personnel and Human Resources

      Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems.

    • Food Production

      Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.

    • Design

      Knowledge of design techniques, tools, and principles involved in production of precision technical plans, blueprints, drawings, and models.

    • Mechanical

      Knowledge of machines and tools, including their designs, uses, repair, and maintenance.

    • Customer and Personal Service

      Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.

    • Production and Processing

      Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.

    • Engineering and Technology

      Knowledge of the practical application of engineering science and technology. This includes applying principles, techniques, procedures, and equipment to the design and production of various goods and services.

    • Building and Construction

      Knowledge of materials, methods, and the tools involved in the construction or repair of houses, buildings, or other structures such as highways and roads.

    • Biology

      Knowledge of plant and animal organisms, their tissues, cells, functions, interdependencies, and interactions with each other and the environment.

    • Foreign Language

      Knowledge of the structure and content of a foreign (non-English) language including the meaning and spelling of words, rules of composition and grammar, and pronunciation.

    • History and Archeology

      Knowledge of historical events and their causes, indicators, and effects on civilizations and cultures.

    • Philosophy and Theology

      Knowledge of different philosophical systems and religions. This includes their basic principles, values, ethics, ways of thinking, customs, practices, and their impact on human culture.

    • Telecommunications

      Knowledge of transmission, broadcasting, switching, control, and operation of telecommunications systems.

    • Public Safety and Security

      Knowledge of relevant equipment, policies, procedures, and strategies to promote effective local, state, or national security operations for the protection of people, data, property, and institutions.

    • Communications and Media

      Knowledge of media production, communication, and dissemination techniques and methods. This includes alternative ways to inform and entertain via written, oral, and visual media.

    • Law and Government

      Knowledge of laws, legal codes, court procedures, precedents, government regulations, executive orders, agency rules, and the democratic political process.

    • Transportation

      Knowledge of principles and methods for moving people or goods by air, rail, sea, or road, including the relative costs and benefits.

    • Chemistry

      Knowledge of the chemical composition, structure, and properties of substances and of the chemical processes and transformations that they undergo. This includes uses of chemicals and their interactions, danger signs, production techniques, and disposal methods.

    • Geography

      Knowledge of principles and methods for describing the features of land, sea, and air masses, including their physical characteristics, locations, interrelationships, and distribution of plant, animal, and human life.

    • Economics and Accounting

      Knowledge of economic and accounting principles and practices, the financial markets, banking, and the analysis and reporting of financial data.

    • Physics

      Knowledge and prediction of physical principles, laws, their interrelationships, and applications to understanding fluid, material, and atmospheric dynamics, and mechanical, electrical, atomic and sub-atomic structures and processes.

    • Psychology

      Knowledge of human behavior and performance; individual differences in ability, personality, and interests; learning and motivation; psychological research methods; and the assessment and treatment of behavioral and affective disorders.

    • Therapy and Counseling

      Knowledge of principles, methods, and procedures for diagnosis, treatment, and rehabilitation of physical and mental dysfunctions, and for career counseling and guidance.

    • Fine Arts

      Knowledge of the theory and techniques required to compose, produce, and perform works of music, dance, visual arts, drama, and sculpture.

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    Pay

    • Ohio Annual Salary 39570/yr
    • Typical Salary
    • Ohio Hourly Wage 19.03/hr
    • Typical Hourly Wage

    Ohio Employment Trends

    • Currently Employed 8,430
    • Yearly Projected Openings 1020

    Typical Education

    Personality

    Realistic: People interested in this work like activities that include practical, hands-on problems and solutions.They do well at jobs that need:
    • Attention to Detail
    • Dependability
    • Achievement/Effort
    • Self Control
    • Concern for Others
    • Cooperation

    Tools

    • Cheese making machine
    • Commercial use broilers
    • Commercial use deep fryers
    • Commercial use dough machines
    • Commercial use food warmers
    • Commercial use high pressure steamers
    • Commercial use jacketed tilting kettle
    • Commercial use microwave ovens
    • Commercial use mixers
    • Commercial use ranges
    • Commercial use rolling pins
    • Commercial use scales
    • Cooling machine
    • Cream separator
    • Cutting machinery
    • Dehydrating machinery
    • Domestic kitchen or food thermometers
    • Filling machinery
    • Food sterilizing machine
    • Forming machine
    • Homogenizers
    • Ice cream machines
    • Lifts
    • Manual meat tenderizer
    • Metering or injection or proportioning pumps
    • Milling machinery
    • Packaging vacuum
    • Pushcarts
    • Slicing machinery
    • Sorting machinery
    • Torque wrenches

    Technology

    • Enterprise resource planning ERP software
    • Inventory management software
    • Office suite software

    Tags

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