Observe, feel, taste, or otherwise examine products during and after processing, in order to ensure conformance to standards. Observe temperature, humidity, pressure gauges, and product samples, and adjust controls, such as thermostats and valves, in order to maintain prescribed operating conditions for specific stages. Operate or tend equipment that roasts, bakes, dries, or cures food items such as cocoa and coffee beans, grains, nuts, and bakery products. Set temperature and time controls; light ovens, burners, driers, or roasters; and start equipment, such as conveyors, cylinders, blowers, driers, or pumps. Observe flow of materials and listen for machine malfunctions, such as jamming or spillage, and notify supervisors if corrective actions fail. Record production data, such as weight and amount of product processed, type of product, and time and temperature of processing. Weigh or measure products, using scale hoppers or scale conveyors. Read work orders in order to determine quantities and types of products to be baked, dried, or roasted. Take product samples during and/or after processing for laboratory analyses. Fill or remove product from trays, carts, hoppers, or equipment, using scoops, peels, or shovels, or by hand. Open valves, gates, or chutes, or use shovels in order to load or remove products from ovens or other equipment.