af05383bb1
Snapshot before the quality program (relevance gates, tiered mapping, QA linter). v1 is the immutable before/after reference; evidence crawl was at ~175/3039 occupations when tagged. Co-Authored-By: Claude Fable 5 <noreply@anthropic.com> Claude-Session: https://claude.ai/code/session_01PDKeXvpT6tENSvyQGLV1Uq
49 lines
2.9 KiB
Markdown
49 lines
2.9 KiB
Markdown
---
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name: kettle-tender
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description: "Occupational skill for the role 'kettle tender' (also: gum sheeting machine operator, chewing gum production machinist, chewing gum production operative, chewing gum mixer operator). Use when the user asks for typical kettle tender work such as: Record production and test data for each food product batch, such as the ingredients used, temperature, test results, and time cycle.; Observe gauges and thermometers to determine if the mixing chamber temperature is within specified limits, and turn valves to control the temperature.; Clean and sterilize vats and factory processing areas."
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---
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# Kettle Tender
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Kettle tenders operate machines that mix chewing gum base with sugar or sweetener. They follow procedures to place gum base in containers and then direct it to flow into mixers.
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## Core workflow
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1. Record production and test data for each food product batch, such as the ingredients used, temperature, test results, and time cycle.
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2. Observe gauges and thermometers to determine if the mixing chamber temperature is within specified limits, and turn valves to control the temperature.
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3. Clean and sterilize vats and factory processing areas.
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4. Press switches and turn knobs to start, adjust, and regulate equipment, such as beaters, extruders, discharge pipes, and salt pumps.
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5. Observe and listen to equipment to detect possible malfunctions, such as leaks or plugging, and report malfunctions or undesirable tastes to supervisors.
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6. Set up, operate, and tend equipment that cooks, mixes, blends, or processes ingredients in the manufacturing of food products, according to formulas or recipes.
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7. Mix or blend ingredients, according to recipes, using a paddle or an agitator, or by controlling vats that heat and mix ingredients.
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8. Follow recipes to produce food products of specified flavor, texture, clarity, bouquet, or color.
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## How to use this skill
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- Read [references/profile.md](references/profile.md) for the occupation profile and scope.
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- Consult [references/tasks.md](references/tasks.md) for the full task and activity inventory.
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- Check [references/skills.md](references/skills.md) for essential vs. optional competences.
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- Check [references/tools.md](references/tools.md) for the software commonly used in this role.
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## Key competences (essential)
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- apply GMP
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- apply HACCP
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- apply requirements concerning manufacturing of food and beverages
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- carry out checks of production plant equipment
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- chemical aspects of sugar
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- control open-fire kettles
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- handle delivery of raw materials
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- lift heavy weights
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- mark differences in colours
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- monitor flow of gum
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- monitor temperature in manufacturing process of food and beverages
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- temperature scales
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## Hot technologies
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- Microsoft Office software
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---
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*Sources: ESCO v1.2.1 (http://data.europa.eu/esco/occupation/3b46ee4d-a220-4c83-ad90-937456596889), O*NET 30.3 (51-3092.00). See manifest.json for licensing/attribution.*
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