Reports to: Plant 1 Supervisor
Direct Reports: None
Position Summary: Machine operating and the cutting of potatoes to be bagged and then soaked into sulfite to prevent discoloration.
After the soaking process, each bag of potatoes must be spin-dried before being packaged as a final product.
Additional task includes offloading potatoes from racks into a hopper to be processed.
Responsibilities: Sulfiting Potatoes
1. Chopped potatoes are to be inserted into large potato mesh bags placed within yellow barrels.
2. Mesh bags are then to be tied and inserted into 150-gallon bins filled with water and sulfite mixture.
3. 150-gallon bins drained after each soakage.
Processing A-Red Potatoes
1. The Potato Supplier will provide A-Red potatoes stacked up in plastic black crates on a cart.
2. A-Red potatoes will be processed and cut through a Hershel’s G-Machine to then be placed in mesh bags lining the rim of yellow barrels.
3. Once processed, the A-Reds will begin the Sulfiting procedure.
Processing Yukon Potatoes
1. The potato supplier will provide Yukon potatoes that have been placed into a 1,000 lbs. capacity plastic bin.
2. Yukon Potatoes are to be processed and chopped using a Hershel’s G-Machine.
3. Chopped product will be placed in large mesh bags lining the rim of yellow barrels.
Processing White Whole Peel Potatoes
1. Gather and stack 2 black plastic crates on top of 1 green plastic crate.
2. Position crates next to the west side of the inspection belt.
3. Scoop potatoes into the top crate until full.
4. Pour filled potato crate into a large mesh bag within a yellow food grade barrel.
5. Tie the bag to prevent spillage.
6. Place potato bag into a sulfite bin to soak for at least 45 minutes.
7. Allow to spin dry set to 4-5 minutes. 8. Ready to be packaged.
1. After the sulfite soaking is completed each large mesh bag of potatoes must be dried
2. Large mesh bag potatoes are spun-dried in a designated dryer in the Cook Room.
3. Place dried finished product away