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Major Group

Plant and Machine Operators and Assemblers

Sub-Major Group

Stationary Plant and Machine Operators

Minor Group

816

Unit Group

8161

Minor Unit Group

MASCO Code

8161-01

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Machine Operator (Food Processing)

TVET

TVET scope is based on recognized occupational standards, with emphasis on practical components, psychomotor skills and exposure to training in the industry

Machine Operator (Food Processing) operates and monitors machinery used in the production, preservation, and packaging of a wide range of food products, including meat, fish, dairy, beverages, spices, sugar, margarine, and fruit-based items. They are responsible for setting up, adjusting, and maintaining equipment to ensure efficient production, consistent product quality, and compliance with hygiene, safety, and food industry standards. This role involves overseeing production processes, troubleshooting machinery, performing routine maintenance, and documenting operational data to support continuous, safe, and high-quality food manufacturing.

Tasks

Set up, calibrate, and operate food processing machinery according to production specifications.

Monitor machine performance, adjust settings to ensure efficient operation and consistent product quality.

Feed raw materials, ingredients, or products into machines and ensure proper processing flow.

Conduct routine maintenance, perform basic troubleshooting, and carry out minor repairs on machinery.

Perform quality control checks, including inspection of products, packaging, and adherence to recipes.

Clean and sanitise equipment and work areas, maintain hygiene, and comply with food safety regulations.

Record production data, machine settings, and outputs, and report malfunctions or anomalies to supervisors.

Operate specialised machinery such as pasteurisers, mixers, roasters, or canning equipment as required.

Apply treatments or adjustments to preserve product appearance, taste, and consistency.

Coordinate with maintenance, quality control, and production personnel to ensure continuous operations.

Skills

Basic

Ability to follow written and verbal instructions, including standard operating procedures and recipes.

Attention to detail to monitor product quality, detect defects, and comply with production standards.

Awareness of workplace safety, food hygiene, and cleanliness requirements.

Coordination and manual dexterity to operate machinery safely and manage production processes.

Physical stamina to stand for long hours and perform repetitive or physically demanding tasks.

Specific

Ability to detect and correct process deviations or product inconsistencies promptly.

Ability to maintain accurate production records, including data on output, downtime, and product quality.

Ability to monitor machine performance, adjusting settings, and calibrating equipment for consistent output.

Competency in coordinating with quality control processes to ensure compliance with standards and product specifications.

Competency in performing basic mechanical troubleshooting, preventive maintenance, and cleaning-in-place procedures.

Knowledge of HACCP, GMP, ISO, and other food safety and hygiene standards in food production.

Knowledge of technical manuals, process flow diagrams, and control panel operations.

Proficiency in operating and controlling various food processing machines, including automated and semi-automated systems.

Proficiency in operating specialised machinery for specific food products such as dairy, meat, beverages, sugar, and spices.

Additional Info

QUALIFICATION

Sijil Pelajaran Malaysia (SPM) or Equivalent

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