Operate or tend food or tobacco roasting, baking, or drying equipment, including hearth ovens, kiln driers, roasters, char kilns, and vacuum drying equipment.

Install equipment, such as spray units, cutting blades, or screens, using hand tools. Record production data, such as weight and amount of product processed, type of product, and time and temperature of processing. Signal coworkers in order to synchronize flow of materials. Start conveyors to move roasted grain to cooling pans and agitate grain with rakes as blowers force air through perforated bottoms of pans. Take product samples during and/or after processing for laboratory analyses. Lift racks of fish from washing tanks and place racks in smoke chambers. Remove salt-cured fish from barrels, hang fish on racks, and place racks in washing tank, turning valves to regulate fresh water flow. Clear or dislodge blockages in bins, screens, or other equipment, using poles, brushes, or mallets. Fill or remove product from trays, carts, hoppers, or equipment, using scoops, peels, or shovels, or by hand. Observe flow of materials and listen for machine malfunctions, such as jamming or spillage, and notify supervisors if corrective actions fail. Observe temperature, humidity, pressure gauges, and product samples, and adjust controls, such as thermostats and valves, in order to maintain prescribed operating conditions for specific stages. Observe, feel, taste, or otherwise examine products during and after processing, in order to ensure conformance to standards. Open valves, gates, or chutes, or use shovels in order to load or remove products from ovens or other equipment. Operate or tend equipment that roasts, bakes, dries, or cures food items such as cocoa and coffee beans, grains, nuts, and bakery products. Push racks or carts in order to transfer products to storage, cooling stations, or the next stage of processing. Read work orders in order to determine quantities and types of products to be baked, dried, or roasted. Set temperature and time controls; light ovens, burners, driers, or roasters; and start equipment, such as conveyors, cylinders, blowers, driers, or pumps. Smooth out products in bins, pans, trays, or conveyors, using rakes or shovels. Test products for moisture content, using moisture meters. Weigh or measure products, using scale hoppers or scale conveyors. Clean equipment with steam, hot water, and hoses. Dump sugar dust from collectors into melting tanks and add water, in order to reclaim sugar lost during processing.

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

Quality Control Analysis -- Conducting tests and inspections of products, services, or processes to evaluate quality or performance. Operation and Control -- Controlling operations of equipment or systems. Operation Monitoring -- Watching gauges, dials, or other indicators to make sure a machine is working properly. Installation -- Installing equipment, machines, wiring, or programs to meet specifications. Reading Comprehension -- Understanding written sentences and paragraphs in work related documents. Equipment Selection -- Determining the kind of tools and equipment needed to do a job. Writing -- Communicating effectively in writing as appropriate for the needs of the audience. Monitoring -- Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. Troubleshooting -- Determining causes of operating errors and deciding what to do about it. Science -- Using scientific rules and methods to solve problems.

Control Precision -- The ability to quickly and repeatedly adjust the controls of a machine or a vehicle to exact positions. Information Ordering -- The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations). Manual Dexterity -- The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects. Hearing Sensitivity -- The ability to detect or tell the differences between sounds that vary in pitch and loudness. Near Vision -- The ability to see details at close range (within a few feet of the observer). Static Strength -- The ability to exert maximum muscle force to lift, push, pull, or carry objects. Wrist-Finger Speed -- The ability to make fast, simple, repeated movements of the fingers, hands, and wrists. Arm-Hand Steadiness -- The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position. Number Facility -- The ability to add, subtract, multiply, or divide quickly and correctly. Problem Sensitivity -- The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.

Identifying Objects, Actions, and Events -- Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events. Controlling Machines and Processes -- Using either control mechanisms or direct physical activity to operate machines or processes (not including computers or vehicles). Handling and Moving Objects -- Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things. Judging the Qualities of Things, Services, or People -- Assessing the value, importance, or quality of things or people. Monitor Processes, Materials, or Surroundings -- Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems. Documenting/Recording Information -- Entering, transcribing, recording, storing, or maintaining information in written or electronic/magnetic form. Evaluating Information to Determine Compliance with Standards -- Using relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards. Performing General Physical Activities -- Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials. Getting Information -- Observing, receiving, and otherwise obtaining information from all relevant sources. Estimating the Quantifiable Characteristics of Products, Events, or Information -- Estimating sizes, distances, and quantities; or determining time, costs, resources, or materials needed to perform a work activity.