Formax Operator Nd Shift

Golden State Foods is Now Hiring!
Excellent opportunity for 2nd shift Formax Operator
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Job Responsibilities
Follow proper safety procedures Pre-operative inspection and set-up Disassembling of Formax machinery and related equipment Monitor and verify operations of machinery and equipment to produce high integrity finished product including communication with patty packers at the stacker assembly Perform individual quality checks from each operating formax machine Keep area clean and clear of any safety hazard issues Other assigned duties Safety Know lock-out/tag-out procedures and policies this information is obtained through company's safety trainer Familiarize self with machine's controls and location of emergency stops Use proper sequence of controls to operate formax machine. These procedures are vital to the machines longevity Verify all guarding is in place, including panel doors being closed. Verify that safety lock pin is at the machine. The pin is used when the head of the formax machine is at a raised position Basic "Do's" of operation Maintain area and keep equipment clean Verify equipment is operating smoothly and correctly Report malfunctions to lead man or supervisor Basic "Don'ts" of operation Do not operate equipment with malfunctioning safety equipment Do not clean moving parts of equipment while it is operating Do not use unauthorized tools or materials on the machine Inspection and Set-Up The operator(s) should verify pre-operational inspection and set-up. Sanitation should have equipment cleaned and sanitized before operator completes assembly in which maintenance has begun After completion of assembly, the hydraulic system should be: Power turned on Plungers should be brought to a "ready" position by pressing the buttons labels "in" simultaneously Allow machine's pump and fluid to warm up approximately five minutes before cycling the plunger Proceed by then allowing machine's plunger to perform cycling motion for five to ten minutes During cycling process inspect all formaxes for any malfunctions. If any are noticed then report to supervisor or lead man Mechanical system operations should also be monitored and verified Install and secure knock-out cup assembly that is required for the days production Verify that condition of cups is good and replace any that are defective as needed Lubricate knock-out casting slides and knockout cams with mineral oil These two items mentioned above should be lubricated three times per shift after start-up of first production cycle Slowly lower mold plate cover and monitor the movement of the cups to make sure they clear the mold plate. Make any necessary adjustments to correct any unwanted motion of the equipment Last, tighten the four mold plate cover nuts Verify electrical systems are functioning properly Turn on knock-out heater and verify its status Check safety switch on the knock-out guard to make sure it is working properly Setting up of Cuber belt Line up conveyor Adjust the variable speed drive to simulate the speed of the other tunnels to perform smooth transaction of patties Adjust the score depth on the product if and when necessary Position all other equipment necessary to complete set-up. This is the drip pans and installing of catch pans which will hold unused product that will be reprocessed into the operation Disassembling of Equipment Lock and tag any equipment necessary before breaking down Shut off and disconnect water supply to product misters Disassemble the formax and place the following parts on the accessory rack: Breather plates Knock-out cup assemblies Feed screw covers Formax and cuber catch pans Mold plates Remove inserted tube valves and place on tube holders located at the side of each formax above the plunger controls. Along with the tube valve will be o-rings also removed and placed at end of tube which is sitting on it holders Re-thread the mold cover screws onto the respective posts Turn off the accumulator valves, pumps, and knock-out heaters, raise formax conveyor sides and loosen conveyor belts Monitor Operations Become aware of formax machines' operating functions by monitoring its product pressure, weight control, score depth, and line tunnel requirements Proper product pressure is controlled by gauge located below the pressure gauge Pressure should be kept as low as possible without defective product being produced out of the formax Adjustments are made when necessary due to factors of the ground meat conditions as pertaining to its temperature and its moisture Certain meat conditions require immediate attention to control its quality. The conditions also pertain to how your adjustments will be made to correct the problem Operator should monitor the weight of the product from each individual line once an hour by using the scale located near the grinding room on the production floor One row of patties is equivalent to one sample. Six samples are required from each formax to be checked Weight sampling should be done once per hour form each formax The adjustment of the patty score depth is required due to what type of product is being produced at the current time The tunnel lines affect the outcome of the final product from the point of entrance to the exiting of the tunnel. The formax operator must be constantly aware of any problems occurring with the tunnel equipment Must be able to alleviate any problems controllable by operator If problem is beyond control then inform the lead man or supervisor, then the appropriate personnel should be called to solve or fix the problem Weight Checks As mentioned before, weight checks are to be performed by the operator to control quality and to control the poundage being produced relating to the patty type made Each patty type requires the same amount of samples by different patty counts Again one row of patties on the cuber belt is total to one sample Ex. On 10-1's there are six patties on one row knocked out from the cups of the machine onto the cuber belt. A total number of thirty-six patties will be taken from one individual formax Same procedure will be done for 4-1 and MBX, the only difference will be the total number of patties retrieved The weight information will be recorded at the digital scale attached to the computer which is located back towards the grinding area Housekeeping Procedures Product dispersed into catch pans will be emptied into proper area Formax will be cleaned as needed to keep clean for appearance and safety purposes Floor around formax areas will also be kept clean for appearance and safety purposes Knock-out cups will also be cleaned when needed for sanitary and product appearances Other Assigned Duties MINIMUM QUALIFICATIONS: Education and experience equivalent to:
Education/Certification: High school diploma or equivalent
Forklift certification required within 30 days of employment
Experience: Entry Level . . . OR . . . Previous experience in a fast-paced, food-grade warehouse, safely operating material handling equipment.
Knowledge, Skills and Abilities Knowledge of (B/basic; J/journey; E/expert): Math skills (B) Speak, read, and write in the English language (B) Skill and ability to: Never
Seldom
1%-10%
Occasional
11%-33%
Frequent
34%-66%
Constant
67%-100%
Stand
X
Walk
X
Lift X
Lift 10-25 lbs
X
Lift 26-50 lbs
X
Lift 51-75 lbs
X
Twist
X
Reach
X
Push and Pull
X
Never
Seldom
1%-10%
Occasional
11%-33%
Frequent
34%-66%
Constant
67%-100%
Climb
X
Sit
X
Endure working in both non temperature-controlled and temperature-controlled environments (chill @ 35 degrees, freezer @ -05 degrees) Perform accurate, visual inspections Follow verbal and written instructions Ability to carry out responsibilities with minimal supervision PERFORMANCE CATEGORIES Productivity standard of 95% must be met within the first 120 days of employment as measured by the engineered work standards system. Job knowledge – Basic understanding of the requirements of each type of assignment, correct operation of equipment and functions/processes related to job, and good overall understanding of GSF. Attitude – Willingness to work for and with others, ability to accept constructive feedback or accept assignments willingly and demonstrates a desire to do a good job. Demonstrates the Company Creed and Values. Initiative – Looks for areas to improve, takes immediate action when necessary or refers to supervisor. Cost Consciousness – attitude toward waste and material loss, care of tools and equipment. Dependability – follows instructions, attendance on the job, meets scheduled delivery times and completes assignments in a timely manner as measured by the engineered work standards system. Quality of Work – Produces acceptable work, which meets department standards. Good internal and external customer relations. Able to make quality decisions in difficult situations. Quantity of Work – Level of production in comparison with others in the work group or with established standards. Housekeeping – practice of maintaining a clean work area.