food legislation
Legislation related to the food and feed industry including food manufacturing, hygiene, safety, raw materials, additives, GMOs, labelling, environmental and trade regulations.
Food production planners prepare production plans, evaluate all the variables in the process and strive to ensure that production objectives be achieved.
Competences and skills
49 ESCO relationsEssential knowledge 4 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
2 competencesfood waste monitoring systems
The characteristics, benefits and ways of using digital tools to collect, monitor and evaluate data on food waste in an organisation or hospitality establishment.
digitalgreen
Cross-sector
2 competencesquality assurance methodologies
Quality assurance principles, standard requirements, and the set of processes and activities used for measuring, controlling and ensuring the quality of products and processes.
statistics
The study of statistical theory, methods and practices such as collection, organisation, analysis, interpretation and presentation of data. It deals with all aspects of data including the planning of data collection in terms of the design of surveys and experiments in order to forecast and plan work-related activities.
Essential skills and competences 24 competences
Occupation specific
1 competencecreate food production plan
Delivers the production plan within agreed budgetary and service levels.
Sector-specific
7 competencesapply GMP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).
- Scope note
- There are countries that adopt their own national regulations such as the British standard and/or international ones as well: International Features Standards (IFS). In these cases, producers should comply with international standards also.
apply requirements concerning manufacturing of food and beverages
Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.
ensure cost efficiency in food manufacturing
Ensure that the whole process of food manufacturing from receipt of raw materials, production, to food manufacturing and packaging processes is cost-effective and efficient.
keep up with innovations in food manufacturing
Latest innovative products and technologies to process, preserve, package and improve food products.
meet productivity targets
Devise methods to determine improvement in productivity, adjusting the goals to be reached and the necessary time and resources.
monitor ingredient storage
Monitor ingredient storage and expiry dates via weekly reporting leading to good stock rotation and reduction of waste.
green
support management of raw materials
Support management of raw materials and plants required by the department for production. Oversee the needs for material and notify when stock levels reach re-order levels.
Cross-sector
16 competencesadapt production levels
Adapt current production levels and strive to improve the current production rates looking for economic gains and margins. Negotiate improvement with sales, dispatch and distribution departments.
analyse production processes for improvement
Analyse production processes leading toward improvement. Analyse in order to reduce production losses and overall manufacturing costs.
apply control process statistical methods
Apply statistical methods from Design of Experiments (DOE) and Statistical Process Control (SPC) in order to control manufacturing processes.
digital
apply HACCP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
- Scope note
- There are countries that adopt their own national regulations such as the British standard and/or international ones as well: International Features Standards (IFS). In these cases, producers should comply with international standards also.
communicate production plan
Communicates production plan to all levels in a way that targets, processes, and requirements are clear. Ensures that information is passed to everyone involved in the process assuming their responsibility for overall success.
control of expenses
Monitor and maintain effective cost controls, in regards to efficiencies, waste, overtime and staffing. Assessing excesses and strives for efficiency and productivity.
design indicators for food waste reduction
Determine key performance indicators (KPI) for reducing food waste and managing in line with established standards. Oversee the evaluation of methods, equipment and costs for food waste prevention.
green
detect bottlenecks
Identify bottlenecks in the supply chain.
develop food waste reduction strategies
Develop policies such as staff meal or food redistribution to reduce, reuse and recycle food waste where possible. This includes reviewing purchasing policies to identify areas for reducing food waste, e.g., quantities and quality of food products.
green
disaggregate the production plan
Splits production plan in daily, weekly, and monthly plans with clear objectives and targets required.
enhance production workflow
Enhance the product workflow by analysing and developing logistics plans that impact production as well as distribution.
give instructions to staff
Give instructions to subordinates by employing various communication techniques. Adjust communication style to the target audience in order to convey instructions as intended.
implement short term objectives
Define priorities and immediate actions for the short future.
maintain updated professional knowledge
Regularly attend educational workshops, read professional publications, actively participate in professional societies.
manage backlogs
Manage work control status and backlogs to ensure completion of work orders.
schedule regular machine maintenance
Schedule and perform regular maintenance, cleaning, and repairs of all equipment. Order necessary machine parts and upgrade equipment when necessary to ensure optimal performance.
Optional knowledge 3 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
3 competencesfood authentication techniques
Methodologies, analytical techniques and indicators applied to verify food authenticity and detect frauds.
food fraud
Investigation techniques to detect the act of deliberately adulterating information related to the nature, identity, properties, composition, quantity, durability, country of origin or place of provenance, method of manufacture or production of food to mislead consumers and generate illicit financial gain. Food fraud includes among others dilution, substitution, concealment, mislabelling, unapproved enhancement, and counterfeiting.
food safety standards
Food safety standards (i.e. ISO 22000) developed by the recognised organisations for Standardization dealing with food safety. For example, the ISO 22000 international standard specifies the requirements for an effective food safety management system. It covers interactive communication, system management, prerequisite programs and HACCP principles.
Cross-sector
0 competencesNo competences in this bucket.
Optional skills and competences 18 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
3 competenceskeep food laboratory inventory
Monitor stocks of food analysis laboratories. Order supplies to keep laboratories well furnished.
lead process optimisation
Lead process optimisation using statistical data. Design experiments on the production line and functional process control models.
use resource-efficient technologies in hospitality
Implement technological improvements in hospitality establishments, as connectionless food steamers, pre-rinse spray valves and low flow sink taps, which optimise the water and energy consumption in dishwashing, cleaning and food preparation.
green
Cross-sector
15 competencesact reliably
Proceed in a way that one can be relied on or depended on.
analyse work-related written reports
Read and comprehend job-related reports, analyse the content of reports and apply findings to daily work operations.
apply foreign language for international trade
Communicate in foreign languages to facilitate international trade operations such as the importation of food and beverages.
apply scientific methods
Apply scientific methods and techniques to investigate phenomena, by acquiring new knowledge or correcting and integrating previous knowledge.
be at ease in unsafe environments
Be at ease in unsafe environments like being exposed to dust, rotating equipment, hot surfaces, sub-freezing and cold storage areas, noise, wet floors and moving lift equipment.
conduct research on food waste prevention
Research and evaluate methods, equipment and costs for reducing and managing food waste. Monitor recorded measurement data and identify areas for improvement relating to food waste prevention.
green
keep up-to-date with regulations
Maintain up-to-date knowledge of current regulations and apply this knowledge in specific sectors.
liaise with colleagues
Liaise with fellow colleagues to ensure common understanding on work related affairs and agree on the necessary compromises the parties might need to face. Negotiate compromises between parties as to ensure that work in general run efficiently towards the achievement of the objectives.
liaise with managers
Liaise with managers of other departments ensuring effective service and communication, i.e. sales, planning, purchasing, trading, distribution and technical.
plan food plant production activities
Prepare food plant production plans by scheduling the main activities within agreed budgetary and service levels. Foresee realistic times and costs required for the production activities taking productivity and efficiency into account.
plan schedule
Develop the schedule including procedures, appointments and working hours.
provide written content
Communicate information in written form via digital or print media according to the needs of the target group. Structure the content according to specifications and standards. Apply grammar and spelling rules.
recruit employees
Hire new employees by scoping the job role, advertising, performing interviews and selecting staff in line with company policy and legislation.
- Scope note
- It may include recruiting volunteers.
write routine reports
Compose regular reports by writing clear observations on the monitored processes in a respective field.
write work-related reports
Compose work-related reports that support effective relationship management and a high standard of documentation and record keeping. Write and present results and conclusions in a clear and intelligible way so they are comprehensible to a non-expert audience.