A food batch maker typically works in a food manufacturing facility operating equipment that mixes and blends ingredients used in large quantities. They may also be called tortilla makers, pasta makers, cheesemakers, or candy makers. If you like working with these products, this may be your job!
How to Become a Food Back Maker
Food batch makers typically need a high school diploma or the equivalent. Many facilities provide on-the-job training that lasts a few weeks to a few months. Training encompasses knowledge of health and safety rules, operating special equipment, and how to handle malfunctions. Some food batch makers get their associate’s degree in baking, culinary arts, or food service. Adding culinary school to a resume would be helpful when applying for a job, especially in a specialized field such as cake making or candy making. Apprenticeships for culinary schools may share classroom time with paid working experience to help balance school with work.
Batch makers must be knowledgeable about handling raw materials. They are also familiar with the quality control of their product, such as testing samples for butterfat content, acidity, and moisture. A batch maker must have attention to detail to watch gauges for time and temperature control. They need to be organized to keep products moving quickly and efficiently and have communication skills to understand verbal and written directions and interact with other workers. Now you know how to become a Batch Maker, let’s look at what they do.
Food Back Maker Job Description
The duties of a batch maker will depend on the particular responsibilities assigned to them and the type of product they make. However, they typically have similar responsibilities. Batch makers may mix, grind, slice, roll, cut, can cook the product. They may also also knead, spread, cast, and spin the product. They must also store the product appropriately either chilling, freezing, or storying dry foods.
To ensure quality, the batch maker also measures ingredients and weighs the product to ensure the recipe is exact. They watch gauges to keep temperatures within specified limits and record the timings and temperatures of ingredients. They operate salt pumps, beaters, and discharge pipes and monitor the equipment for malfunctions. They need to test samples for quality control and report any issues to their supervisor.
Food batch makers also sterilize and inspect the vats and processing areas to ensure food safety and sanitation. Some batch makers train new hires on the job. They need physical stamina and strength to stand long hours and lift heavy items and must stoop and bend on the job. They must also be self-motivated to work unsupervised and often works full-time. They may be required to work extra hours leading up to major holidays. A food manufacturing facility’s environment can be noisy, slippery, hot, cold, and physically demanding so batch makers must ensure safety first. They must also have excellent hygiene; washing their hands often and using masks, gloves, and protective clothing while at work.