Feed preparer - Salary and Career
Workers in the manufacture and preservation of food

Feed preparer - Career description, activities, functions and salary

They prepare food and cook food products using different processes. They operate a cold chamber to store and conserve products, inputs and raw materials. They press fruits and grains, extract vegetable oils and bran, refine oils and fats and prepare feed. They make butter and margarine. They work in compliance with technical and quality, safety, hygiene, health and environmental standards and procedures.

How much does an Feed preparer earn

A Feed preparer earns between $1.177 and $2.451 per month, with an average monthly salary of $1.480 and a median salary of $1.440 according to an Averwage.com salary survey along with to data of professionals hired and fired by companies in the labor market.

Our research is based on the salaries of 5.304 professionals hired and dismissed by the period from 06/2021 to 05/2022 (last year).

Salary ranges for the Feed preparer

Monthly Salary Annual Salary Salary Per Week Hourly Salary
Average wage 1.480 17.760 370 7
1º Quartile 1.177 14.129 294 5
Median Salary 1.440 17.278 360 7
3º Quartile 1.869 22.431 467 9
Higher Salary 2.451 29.412 613 11

Professional job categories

  • Workers in the production of industrial goods and services
    • food, beverage and tobacco manufacturing workers
      • equipment operators in food and beverage preparation
        • workers in the manufacture and preservation of food

Related Positions:

Main workplaces

Workers in the manufacture and preservation of food they operate in the primary sector of the economy (agriculture, livestock, fishing) and in the manufacture of food and beverage products as registered employees. They are organized as a team, under permanent supervision, in a closed environment and on a rotating shift system (day/night). They work under pressure, which can lead to stress, and in uncomfortable positions for long periods. During the development of some activities, they may remain exposed to the action of toxic materials, intense noise, high temperatures, dust, odors and cold rooms.

What does it take to work in the field of Workers in the manufacture and preservation of food

For the exercise of these occupations, completed elementary education and a basic professional qualification course of around two hundred class hours are required. The full performance of activities takes between one and two years of professional experience.

Functions and activities of Feed preparer

Workers in the manufacture and preservation of food must:

  • preparing food;
  • cooking food products;
  • cooking food;
  • making margarine;
  • manufacture margarine;
  • make butter;
  • prepare food;
  • extract vegetable oils and bran;
  • cook food;
  • prepare rations;
  • pressing fruits and grains;
  • manufacture butter;
  • fruit and grain press;
  • extracting vegetable oils and brans;
  • refining oils and fats;
  • extract vegetable oils and brans;
  • refine oils and fats;
  • prepare feed;
  • operate cold room;
  • demonstrate personal skills;
  • make margarine;
  • prepare food;

  • Activities

    • control grain expansion process;
    • homogenize the brine and oil mixture to fill the margarine;
    • making mass, volume and temperature measurements;
    • monitor the oil centrifugation controlling pressure, flow and collecting product samples;
    • operate the centrifuge by feeding and regulating it;
    • participate in technical discussions;
    • monitor the deaeration and deodorization process (temperature, flow and vacuum control) ;
    • monitor the distillation process, noting temperature and flow rate;
    • weigh micro elements according to specification template;
    • control acidity and fat content according to the analysis result;
    • report refinement process and occurrences;
    • follow solvent discharge according to recommended procedures;
    • prepare brine (water, salt and preservatives) as specified;
    • feed the buffer tank with oil by pumping;
    • measure the amount of salt, cream and other components;
    • add chemicals to remove acidity and impurities from the oil (caustic soda, phosphoric acid );
    • remove mixture from container after cooking;
    • maintain personal hygiene;
    • demonstrate initiative;
    • report on stock and occurrences in the cold room;
    • feed the tank with filtered oil, keeping it homogenized;
    • clean the filter screens, opening air valves;
    • recognize the limits of authority;
    • monitor the filtration process, observing the pressure and anticipating the pre-coat;
    • identify granulometry after grinding;
    • start acid neutralizing equipment and soaps;
    • collect samples of sour cream for analysis of fat content and acidity;
    • prepare meat according to the type of cut;
    • perform weight, volume and proportion calculations of feed ingredients;
    • dehydrate food;
    • monitor oil and bran drying by controlling pressure, vacuum and temperature valves;
    • control temperature according to the product by regulating steam;
    • collect samples of milk cream for analysis of fat content and acidity;
    • reporting the refinement process and occurrences;
    • adding chemicals to remove acidity and impurities from the oil (caustic soda, phosphoric acid );
    • perform basic component maintenance (lubrication, chain change);
    • visually identify the types of raw materials;
    • start extractor and solvent washing pump;
    • collect oil, bran and sludge sample for analysis;
    • check the operation of the mixer until the cream reaches the point of butter;
    • control temperature depending on the product by regulating steam;
    • control temperature, time and cooling pressure;
    • control the flow according to the press capacity;
    • operate reactor controlling pressure, time and temperature;
    • issue process and occurrence reports in the manufacture of margarine;
    • perform fruit selection;
    • perform grain pulp lamination by regulating the rolling mill;
    • control flow, pulp and husk separation in the breaker;
    • keep up to date in your professional career;
    • determine the required proportions;
    • monitor the labeling process (coding, validity);
    • control temperature, time and heating pressure;
    • prepare reports or information records;
    • preparing chemical reagents for neutralizing oil and fat;
    • control temperature and humidity according to product specification;
    • manipulate pumps, valves, and heating steam;
    • manage stress;
    • performing mass, volume and temperature measurements;
    • applying products for sterilizing the cream;
    • preparing chemical reagents for neutralizing oil and grease;
    • add salt and preservatives to butter according to volume;
    • clean machinery and equipment, using a spatula and compressed air;
    • controlling humidity, dosing amount of water and temperature;
    • remove products from the cold room following technical recommendations;
    • control the oil extractor feed (cake and solvent);
    • collect oil sample after homogenization inside the tank;
    • issue an occurrence report on the oil extraction process;
    • wash the butter draining the whey;
    • disinfect the system using bactericidal solutions;
    • control the time the products stay in the cold room;
    • operate grain mill for feed;
    • check the supply of the autoclave with sour cream;
    • work as a team;
    • recognize authority limits;
    • carry out centrifuge washing and dtsr cleaning;
    • pack the butter in a pot, sachet, can, etc.;
    • detect and define solutions for work in unfavorable conditions;
    • control the pumping of the cream from the autoclave to the mixers;
    • work as a team;
    • clean the grains (stones and impurities);
    • fill in the equipment control reports to guide the continuation of the process;
    • adding syrups, seasonings, dyes;
    • interpreting reports, tables, procedures and formulas;
    • controlling cooking appliances (cooking);
    • complete the equipment control reports to guide the continuation of the process;
    • pump the oil by adding water to wash the oil according to the flow;
    • perform chemical and visual analysis of products and raw materials;
    • monitor the cooling of the margarine, controlling time, temperature and pressure;
    • add chemical product (clarifying earth) to the oil, in the bleaching tank, to remove impurity;
    • operate desolventizer, roaster, dryer and cooler (dtsr) to separate the solvent of the bran;
    • analyze oil sample for acidity and soaps;
    • monitor the processes of filtering, deaeration, deodorization and cooling of fat;
    • pack the product;
    • clean fish;
    • feed the hydrator with oil and water proportionately;
    • operate scale weighing raw material according to the template;
    • control grain moisture in pre-processing;
    • control the bagging and sewing process of the feed package;
    • control humidity, dosing amount of water and temperature;
    • pre-coat (prepare the filter) to receive the oil;
    • perform cleaning of vegetables and fruits;
    • make the pre-coat (preparation of the filter) to receive the oil;
    • control the oil cooling process by adding preservatives and taking samples;
    • control filling process (temperature and weight of packages);
    • dose the amount of catalyst depending on the volume and type of oil;
    • filtering oil through centrifuge or filter press;
    • control the transport of the intermediate tanks to the reservoir (cq);
    • collect samples in the reactor to check iodine index and melting point;
    • store the boxes in the form of pallets;

    Sectors that hire Feed preparer the most in the job market

    • manufacture of animal feed
    • slaughter of birds
    • swine farming
    • breeding chickens for broilers
    • refrigerator - pig slaughter
    • one-day chick production
    • breeding cattle for beef
    • slaughter by-production preparation
    • dairy manufacturing
    • manufacture of other food products

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