Key Responsibilities and Required Skills for Jelly Preserver

🎯 Role Definition

The Jelly Preserver is a hands-on production and quality-focused role responsible for transforming raw fruit and ingredients into shelf-stable jellies and preserves. This role oversees batch formulation, thermal processing, filling and sealing, sanitation, and in-line quality testing while ensuring strict adherence to HACCP, GMP and regulatory requirements. The ideal candidate blends food production expertise (brix/pH control, pasteurization or hot-fill processes), mechanical aptitude for production line equipment, and rigorous documentation practices to maintain product safety, consistency, and traceability.

Primary keywords: jelly preserver, jam production, canning operator, jar seaming, Brix testing, HACCP compliance, hot-fill, cold-fill, preservative-free preserves, shelf-stable fruit spreads.

📈 Career Progression

Typical Career Path

Entry Point From:

Production Operator / Line Operator in food processing
Canning or Bottling Machine Operator
Kitchen/Culinary Assistant with jam/preserve experience

Advancement To:

Line Lead / Shift Supervisor (Preserves)
Production Manager – Small Batch or Canning
Quality Assurance Supervisor / Food Safety Manager

Lateral Moves:

Packaging Technician / Labeling Coordinator
R&D Technician (product formulation)
Maintenance Technician (food equipment)

Core Responsibilities

Primary Functions

Prepare and weigh raw fruit, sugars, pectins, and additives according to standardized recipes and batch sheets, ensuring accurate scaling and ingredient traceability for each production run.
Operate and control cookers, kettles, and continuous cook systems to achieve target temperature profiles and cooking times while monitoring viscosity and fruit integrity.
Monitor and record critical control points (CCPs) such as cooking temperature, holding time, pH, and Brix (soluble solids) using calibrated thermometers, pH meters and refractometers to maintain product safety and quality.
Perform hot-fill, cold-fill, pasteurization, or retort processes as specified by product SOPs and validate process parameters to ensure microbiological safety and shelf stability.
Set up, adjust, and operate filling and capping/ seaming equipment (piston fillers, rotary sealers, induction cap sealers), ensuring correct fill volumes, torque settings and vacuum levels for consistent jar integrity.
Inspect jars, lids, seals, and labels on-line for defects, foreign material, headspace compliance and proper sealing; remove non-conforming containers and initiate containment procedures.
Execute in-process quality checks and laboratory tests including pH measurement, Brix testing, viscosity checks, microbial swabs, and appearance exams; document results in production logs and batch records.
Maintain complete and accurate batch records, traceability documentation, and production logs to support regulatory audits, product recalls and internal quality reviews.
Perform scheduled cleaning and sanitizing operations (CIP and manual cleaning) for equipment, lines and work areas per GMPs, including chemical use documentation and verification checks.
Conduct routine preventative maintenance tasks and minor mechanical adjustments (belt tension, nozzle alignment, pump seals) and escalate equipment failures promptly to maintenance teams to minimize downtime.
Follow and enforce HACCP plans and GMP procedures, report deviations, participate in corrective action investigations and implement preventive measures to reduce recurrence.
Coordinate with procurement and inventory teams to manage ingredient and packaging stock levels, FIFO rotation, date coding and storage conditions to prevent supply interruptions and minimize waste.
Validate new production runs and trials by following qualification protocols, documenting process settings and sensory outcomes, and liaising with R&D for recipe adjustments and scale-up.
Train and mentor junior operators and temporary staff on safe operation, quality standards, SOP adherence and documentation expectations to build a consistent, safety-first team.
Support product changeovers by executing thorough line flushes, retooling fixtures, updating recipes and completing required pre-run checks and sample testing to prevent cross-contamination.
Investigate customer complaints and out-of-specification results by collecting retained samples, performing root cause analysis and collaborating with QA/R&D to implement corrective and preventive actions.
Implement continuous improvement initiatives such as yield optimization, cycle-time reduction, and waste minimization using basic Lean tools and data from production metrics.
Enforce workplace safety protocols including lockout/tagout procedures, PPE compliance, and incident reporting; participate in safety meetings and contribute to hazard identification.
Maintain sensory standards by assessing color, texture, spreadability and fruit pieces against product specifications and reporting any drift to QA or product development.
Prepare and participate in internal and external audits (GMP, BRC/IFS/FSSC, FDA), providing batch documentation, sanitation records, and corrective action evidence as requested.
Manage allergen control measures and segregation procedures to prevent cross-contact, including cleaning verification, labeling adherence and supplier documentation review.
Dispose of waste, by-products and expired materials according to company policy and environmental regulations, documenting disposal and contributing to sustainability practices such as yield maximization and packaging optimization.
Liaise with packaging, labeling and logistics teams to ensure finished goods are correctly coded, palletized, and released for shipment with appropriate shelf-life and traceability information.
Support seasonal production planning for fruit availability, adjusting batch sizes, scheduling runs and communicating capacity needs to planners to align with peak harvest periods.
Maintain and calibrate production instruments (scales, thermometers, pH meters, refractometers) according to calibration schedules and document calibration results in equipment logs.

Secondary Functions

Assist R&D and product development teams with small-scale trials and sensory testing to evaluate new flavor profiles, reduced-sugar formulations, or preservative-free alternatives.
Participate in continuous improvement or Kaizen workshops to identify process bottlenecks, improve sanitation cycles and reduce labor and energy costs.
Support supplier quality initiatives by evaluating incoming ingredient quality, flagging deviations and participating in supplier corrective action requests (SCARs).
Help prepare production forecasts and capacity reports by providing accurate line throughput and downtime data for planning teams.
Maintain digital production systems or ERP entries for lot creation, consumption reporting and finished goods inventory adjustments to support end-to-end traceability.
Contribute to employee training materials, SOP updates and process documentation to keep procedures current and onboarding efficient.

Required Skills & Competencies

Hard Skills (Technical)

Proficiency with food production equipment: kettles, continuous cookers, fillers, cappers/seamers, conveyors and CIP systems.
Strong understanding of food safety systems: HACCP plan implementation, GMPs, allergen control and sanitation verification.
Competent in in-line and lab testing: pH measurement, refractometer/Brix analysis, viscosity checks and basic microbiological sampling protocols.
Experience with hot-fill, cold-fill, pasteurization and retort processes and an understanding of thermal processing critical limits for shelf-stable products.
Ability to perform and document batch record management, lot traceability and retention sample control in compliance with regulatory requirements.
Skilled in operating and troubleshooting PLC-driven equipment and basic mechanical adjustments (nozzle alignment, pump priming, belt replacement).
Familiarity with calibration procedures for scales, thermometers, pH meters and refractometers, including maintaining calibration logs.
Working knowledge of food regulatory standards (FDA, USDA where applicable) and voluntary certifications (BRC, IFS, FSSC 22000).
Experience using production and inventory systems (ERP/MRP) and basic proficiency with Excel for recording and analyzing production metrics.
Understanding of packaging requirements including labeling, shelf-life coding, tamper-evident seals and shipping pallet configuration.
Ability to conduct sensory evaluations and document organoleptic attributes against specification sheets.
Basic knowledge of Lean Manufacturing principles and continuous improvement methodologies (5S, Kaizen, root cause analysis).

Soft Skills

Strong attention to detail with a consistent focus on food safety and product quality.
Excellent written and verbal communication skills for precise batch documentation and cross-functional collaboration.
Dependable time management and organizational skills to manage multiple production runs and prioritize critical tasks.
Problem-solving orientation with the ability to perform structured root cause analysis and drive corrective actions.
Team player attitude and experience training or coaching production personnel to standard work practices.
Adaptability to shift work, seasonal production peaks and evolving recipe or process changes.
Ethical mindset and integrity in maintaining accurate records and following regulatory protocols.
Leadership potential to supervise small teams, lead changeovers and run continuous improvement initiatives.
Customer-focused approach to resolving quality issues and ensuring finished goods meet expectations.
Resilience under production pressures and capability to maintain composure during urgent line stoppages.

Education & Experience

Educational Background

Minimum Education:

High school diploma or equivalent; vocational certificate in food production, culinary arts or related field preferred.

Preferred Education:

Associate degree or technical diploma in Food Science, Food Technology, Culinary Arts, Agricultural Science, or Mechanical Technology.
Certifications such as ServSafe, HACCP certification, or BRC/ISO internal auditor training are advantageous.

Relevant Fields of Study:

Food Science / Food Technology
Culinary Arts / Baking & Pastry
Microbiology / Biological Sciences
Agricultural Science / Horticulture
Mechanical or Industrial Maintenance Technology

Experience Requirements

Typical Experience Range:

1–5 years of experience in food processing, canning or jarred preserves production; entry-level candidates with strong culinary or processing internships may be considered.

Preferred:

3+ years experience specifically in jam, jelly, or fruit preserve production, with demonstrated knowledge of thermal processing, pH/Brix control and sealing operations.
Experience participating in third-party audits (BRC, SQF, FSSC) and working within an audited food safety system.

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