What skills does a extract mixer tester need?

A extract mixer tester needs 13 essential skills including types of condiments, condiment manufacturing processes, care for food aesthetic, ensure public safety and security, apply HACCP. Core competencies include .

Will AI replace extract mixer tester jobs?

The AI disruption score for extract mixer tester is 58/100 (high risk). Some tasks may be automated but the role will evolve rather than disappear entirely.

Manufacturing & ProductionStationary plant and machine operatorsISCO 8160

extract mixer tester

Extract mixer testers sift spices using mechanical sifters. They operate mixing machines to blend spices and weigh them until a specified consistency is reached. They compare colours of mixtures with the standard colour chart to ensure that colours of the mixture meet the specifications.

European Skills Framework

Skills and knowledge areas required for this occupation based on European classification.

Essential (13)

types of condimentstypes of condimentsThe wide range of spices or condiments from aromatic or pungent vegetable substances that are used to flavour food such as cloves, pepper, and cumin.condiment manufacturing processescondiment manufacturing processesThe manufacturing processes and technologies for producing condiments, spices, and seasonings. The techniques to produce products such as mayonnaise, vinegars, and cooking herbs.care for food aestheticcare for food aestheticConvey 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.ensure public safety and securityensure public safety and securityImplement the relevant procedures, strategies and use the proper equipment to promote local or national security activities for the protection of data, people, institutions, and property.apply HACCPapply HACCPApply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).administer ingredients in food productionadminister ingredients in food productionIngredients to be added and the required amounts according to the recipe and the way those ingredients are to be administered.blend food ingredientsblend food ingredientsBlend, mix or cultivate ingredients to make reagents or to manufacture food or beverage products and to carry the analysis that goes along with it.operate sieves for spicesoperate sieves for spicesOperate sieves or sifters in order to separate undesired elements from the spices, or to separate ground spices based on size.tend spice mixing machinetend spice mixing machineWeigh out each variety of spice and transfer them to the mixing machine to be blended.apply requirements concerning manufacturing of food and beveragesapply requirements concerning manufacturing of food and beveragesApply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.apply GMPapply GMPApply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).carry out checks of production plant equipmentcarry out checks of production plant equipmentCarry 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 equipme...operate weighing machineoperate weighing machineWork with a weighing machine to measure raw, half-finished and finished products.

Optional (10)

measure density of liquidsmeasure density of liquidsMeasuring the density of liquids, including oils, using instruments such as hygrometers, or oscillating tubes.act reliablyact reliablyProceed in a way that one can be relied on or depended on.work independently in service of a food production processwork independently in service of a food production processWork individually as an important element in service of a food production process. This function is executed individually with little or no supervision or collaboration with colleagues.follow written instructionsfollow written instructionsFollow written directions in order to perform a task or carry out a step-by-step procedure.liaise with colleaguesliaise with colleaguesLiaise 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 ...work in a food processing teamwork in a food processing teamCollaborate in a team with other food processing professionals in service of the food & beverages industry.analyse characteristics of food products at receptionanalyse characteristics of food products at receptionAnalyse characteristics, composition, and other properties of food products at reception.liaise with managersliaise with managersLiaise with managers of other departments ensuring effective service and communication, i.e. sales, planning, purchasing, trading, distribution and technical.label sampleslabel samplesLabel raw material/product samples for laboratory checks, according to implemented quality system.follow verbal instructionsfollow verbal instructionsHave the ability to follow spoken instructions received from colleagues. Strive to understand and clarify what is being requested.