Job Purpose

To operate and control soybean extraction and soy milk processing equipment to ensure efficient production of high-quality soy milk while maintaining food safety, hygiene, and operational standards.

Key Responsibilities

1. Soybean Preparation

• Receive and inspect soybeans for quality and cleanliness.
• Sort, wash, and remove foreign materials from soybeans.
• Soak soybeans according to specified time and temperature requirements.
• Ensure correct soybean-to-water ratios before processing.

2. Soy Milk Extraction

• Operate soybean grinding and extraction equipment.
• Grind soaked soybeans with water to produce soybean slurry.
• Operate filtration or separation equipment to extract raw soy milk from okara (soy pulp).
• Monitor extraction efficiency and adjust grinding parameters as needed.
• Ensure proper handling and disposal or reuse of soybean pulp (okara).

3. Soy Milk Processing

• Operate cooking and pasteurization systems to eliminate anti-nutritional factors and microorganisms.
• Control temperature, pressure, and processing times.
• Operate homogenizers to improve texture and stability of soy milk.
• Add ingredients such as sugar, flavorings, or stabilizers according to production specifications.

4. Quality Control

• Monitor color, taste, texture, and aroma of soy milk during processing.
• Take samples for laboratory testing if required.
• Ensure the final product meets quality and safety standards.
• Identify and report product defects.

5. Equipment Operation and Maintenance

• Operate grinders, extractors, cookers, pasteurizers, homogenizers, and filtration systems.
• Conduct routine equipment checks before and during operation.
• Perform minor troubleshooting and adjustments.
• Report equipment faults to maintenance teams.

6. Cleaning and Sanitation

• Perform cleaning-in-place (CIP) or manual cleaning of extraction and processing equipment.
• Maintain high hygiene standards in accordance with food safety regulations.
• Ensure production areas are kept clean and sanitized.

7. Production Documentation

• Record production batches, extraction yields, and processing parameters.
• Maintain logs for equipment operation and cleaning schedules.
• Report production volumes and any deviations to supervisors.

Education

Certificate or Diploma in Food Technology, Food Processing, Chemical Processing, or Industrial Production.

Grade 12 / Secondary School Certificate with technical training may be acceptable in smaller plants.

Professional Training (Advantageous)

• Food Safety or Good Manufacturing Practices (GMP) training.
• Hazard Analysis and Critical Control Points (HACCP) awareness training.
• Machine operation or industrial processing certification.
• Occupational Health and Safety training.

Experience

3 - 5 years of experience in food or beverage processing, preferably in plant-based beverage production.

Experience operating grinders, extraction systems, filtration units, pasteurizers, or homogenizers is an advantage.

Experience in production line operations in a manufacturing environment.

• Receive and inspect soybeans for quality and cleanliness.
• Sort, wash, and remove foreign materials from soybeans.
• Soak soybeans according to specified time and temperature requirements.
• Ensure correct soybean-to-water ratios before processing.
• Operate soybean grinding and extraction equipment.
• Grind soaked soybeans with water to produce soybean slurry.
• Operate filtration or separation equipment to extract raw soy milk from okara (soy pulp).
• Monitor extraction efficiency and adjust grinding parameters as needed.
• Ensure proper handling and disposal or reuse of soybean pulp (okara).
• Operate cooking and pasteurization systems to eliminate anti-nutritional factors and microorganisms.
• Control temperature, pressure, and processing times.
• Operate homogenizers to improve texture and stability of soy milk.
• Add ingredients such as sugar, flavorings, or stabilizers according to production specifications.
• Monitor color, taste, texture, and aroma of soy milk during processing.
• Take samples for laboratory testing if required.
• Ensure the final product meets quality and safety standards.
• Identify and report product defects.
• Operate grinders, extractors, cookers, pasteurizers, homogenizers, and filtration systems.
• Conduct routine equipment checks before and during operation.
• Perform minor troubleshooting and adjustments.
• Report equipment faults to maintenance teams.
• Perform cleaning-in-place (CIP) or manual cleaning of extraction and processing equipment.
• Maintain high hygiene standards in accordance with food safety regulations.
• Ensure production areas are kept clean and sanitized.
• Record production batches, extraction yields, and processing parameters.
• Maintain logs for equipment operation and cleaning schedules.
• Report production volumes and any deviations to supervisors.

• Soybean preparation
• Soy milk extraction
• Soy milk processing
• Quality control
• Equipment operation
• Equipment maintenance
• Cleaning and sanitation
• Production documentation
• Grinding equipment operation
• Extraction equipment operation
• Filtration systems operation
• Pasteurization systems operation
• Homogenizer operation
• Troubleshooting
• Food safety regulations adherence

• Certificate or Diploma in Food Technology, Food Processing, Chemical Processing, or Industrial Production.
• Grade 12 / Secondary School Certificate with technical training may be acceptable in smaller plants.
• Food Safety or Good Manufacturing Practices (GMP) training (Advantageous).
• Hazard Analysis and Critical Control Points (HACCP) awareness training (Advantageous).
• Machine operation or industrial processing certification (Advantageous).
• Occupational Health and Safety training (Advantageous).