Equipment Operator III

Overview:

Person will oversee the Oil Recovery Operation, assuring the best efficiency of recovery and understanding all the aspects that effect oil recovery to adjust and re-check parameters during production.

Here's what you'll do:

• Will operate 3 Desludgers,2 Polishers,1 Pre-Polisher and 2 Finishers that comprise the oil recovery system.

• Required to understand the composition of the Citrus Fruits and the different parameters and quality considerations that are important in our plant to recover products and by-products efficiently.

• Required to understand the function and efficient operation of desludgers, polishers, pre-polishers and finishers to be able to perform preventive maintenance and scheduled maintenance and sanitation on them.

• Verifies process is operating as per company procedures and assures compliance with Q.A. guidelines and Safety Policies.

• Adjusts desludgers and polishers per SOP’s and expected results.

• Will make use of ball valves, butterfly valves, buttons and switches to operate equipment.

• Required to understand flow diagrams, and to be familiar with PLC equipment.

• Trains new personnel on Work Instructions, SOP’s and CSOP’s.

• Fills out paperwork pertaining to operation and sanitation.

• Handles hazardous material like Caustic Soda, Hypochlorite 12% concentration, Enviro Klor Plus-foaming Detergent, among others.

• Train and cross-train others in the operation of area equipment.

• Perform sanitation activities during and after production, using specialized cleaning agents.

• Follow company safety guidelines at all times.

FOOD SAFETY RESPONSIBILITIES

• The employee shall take all reasonable measures and precautions to ensure compliance with 21CFR 110.

• Disease Control: Any employee who, by medical examination or supervisory observation, is shown to have, or appears to have, an illness, open lesion, including boils, sores, or infected wounds, or any other abnormal source of microbial contamination by which there is a reasonable possibility of food, food-contact surfaces, or food packaging materials becoming contaminated, shall be excluded from any operations which may be expected to result in such contamination until the condition is corrected.

• Cleanliness: All employees working in direct contact with food, food-contact surfaces, and food-packaging materials shall conform to hygienic practices while on duty to the extent necessary to protect against contamination of food.

• Be aware of and comply with current good manufacturing practices regarding; proper food handling techniques, food-protection principles, the danger of poor personal hygiene and unsanitary practices