cultural practices regarding animal parts sorting
The religious and cultural practices regarding animal parts sorting as to not mix meat parts with other parts that may inhibit religion practitioners from eating the meat.
Food safety inspectors carry out inspections in food processing environments from a food safety standpoint. They are part of official control bodies who check and control food products and processes to ensure compliance with regulations and laws governing safety and health.
Competences and skills
60 ESCO relationsEssential knowledge 16 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
13 competencescultural practices regarding animal slaughter
The cultural or religious rules and traditions regarding the slaughter of animals.
european food safety policy
Assurance of a high level of food safety within the EU through coherent farm-to-table measures and adequate monitoring, while ensuring an effective internal market. The implementation of this approach involves various actions, namely: assure effective control systems and evaluate compliance with EU standards in the food safety and quality, within the EU and in third countries in relation to their exports to the EU; manage international relations with third countries and international organisations concerning food safety; manage relations with the European Food Safety Authority (EFSA) and ensure science-based risk management.
food and beverage industry
The respective industry and the processes involved in the food and beverage industry, such as raw material selection, processing, packaging, and storage.
food 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 legislation
Legislation related to the food and feed industry including food manufacturing, hygiene, safety, raw materials, additives, GMOs, labelling, environmental and trade regulations.
food safety principles
Scientific background of food safety which includes preparation, handling, and storage of food to minimise the risk of foodborne illness and other health hazards.
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.
food toxicity
The causes of food poisoning and spoilage, and the preservation methods of food products so as to prevent toxicity from customers.
foodborne diseases
The diseases caused by food contamination due to bacteria, viruses, parasites or chemical substances, and their impact for public health.
legislation about animal origin products
The applicable legal rules on temperature, waste materials, traceability, labelling, trading, and the transport of animal origin products.
risks associated to physical, chemical, biological hazards in food and beverages
Interpretation of laboratory tests for parameters affecting food safety taking into account risks associated with physical, chemical, and biological hazards in food and beverages.
Cross-sector
3 competenceshealth, safety and hygiene legislation
The set of health, safety and hygiene standards and items of legislation applicable in a specific sector.
laboratory-based sciences
Laboratory based sciences such as biology, chemistry, physics, integrated science or advanced laboratory science.
quality 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.
Essential skills and competences 24 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
11 competencesadvocate for consumer matters in production plants
Conduct regulatory oversight activities inside production plants concerning consumer matters, e.g. misbranding, consumer protection, etc.
analyse samples of food and beverages
Examine if food or beverages are safe for human consumption. Verify the right levels of key ingredients and the correctness of the label declarations and the levels of nutrients present. Ensure samples of food and beverages comply to specific standards or procedures.
apply 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.
assess HACCP implementation in plants
Assess the adequate implementation of HACCP in plants. Assure that plants are operating within the specifications of their written plans for HACCP, sanitation, and processing.
ensure correct goods labelling
Ensure that goods are labeled with all necessary labeling information (e.g. legal, technological, hazardous and others) regarding the product. Ensure that labels respects the legal requirements and adhere to regulations.
green
identify the factors causing changes in food during storage
Recognize the most relevant factors (chemical, physical, environmental etc) that can alter the food during its storage.
manage communications with food industry governmental bodies
Manage communications with regulatory authorities for the food industry for all aspects of food safety, limits on potentially hazardous ingredients, labelling requirements and legislation.
manage the use of additives in food manufacturing
Managing the use of additives or preservatives for food.
perform food safety checks
Carry out food safety checks in order to assure compliance with requirements, regulations, and other good food manufacturing practices.
perform inspection analysis
Investigate and report on inspection procedures, techniques, equipment and materials.
Cross-sector
13 competencesapply 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.
consider economic criteria in decision making
Develop proposals and take appropriate decisions taking into account economic criteria.
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.
identify hazards in the workplace
Perform safety audits and inspections on workplaces and workplace equipment. Ensure that they meet safety regulations and identify hazards and risks.
keep up-to-date with regulations
Maintain up-to-date knowledge of current regulations and apply this knowledge in specific sectors.
lead inspections
Lead inspections and the protocol involved, such as introducing the inspection team, explaining the purpose of the inspection, performing the inspection, requesting documents and asking appropriate questions.
maintain relationships with government agencies
Establish and maintain cordial working relationships with peers in different governmental agencies.
maintain updated professional knowledge
Regularly attend educational workshops, read professional publications, actively participate in professional societies.
manage health and safety standards
Oversee all personnel and processes to comply with health, safety and hygiene standards. Communicate and support alignment of these requirements with the company's health and safety programmes.
perform quality audits
Execute regular, systematic and documented examinations of a quality system for verifying conformity with a standard based on objective evidence such as the implementation of processes, effectiveness in achieving quality goals and reduction and elimination of quality problems.
set quality assurance objectives
Define quality assurance targets and procedures and see to their maintenance and continued improvement by reviewing targets, protocols, supplies, processes, equipment and technologies for quality standards.
work in cold environments
Work in cold storage and deep freeze facilities. Cooling rooms are around 0°C. Resist temperatures of-18°C in meat processing freezer facilities as required by law, except for the slaughterhouse, where room working temperatures are below 12°C by law.
write routine reports
Compose regular reports by writing clear observations on the monitored processes in a respective field.
Optional knowledge 3 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
2 competencesfood homogenisation
The procedures, machines and reciped used to mix different foodstuffs and solutions by transforming them through high pressure and acceleration processes into an uniform fluid or product.
- Scope note
- Includes the homogenised food preparations such as infant and dietetic food.
food policy
The policies, strategies, institutions and regulations concerning food.
Cross-sector
1 competenceinfections in food
The different food risks that may arise from organisms and infectious agents in food products.
Optional skills and competences 17 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
11 competencesanalyse characteristics of food products at reception
Analyse characteristics, composition, and other properties of food products at reception.
- Scope note
- For instance, dairy for butter-making will have to be sampled for butterfat analysis and its payments would be based on the butterfat content of the milk.
assess environmental parameters at the workplace for food products
Assess environmental parameters such as temperature and humidity at the workplace for food products. Assure suitable conditions for production processes, plants, laboratories, as well as storages.
assess quality characteristics of food products
Assess quality characteristics of food products in terms of the main properties (e.g. physical, sensorial, chemical, technological, etc.) for raw materials, half-finished products, as well as finish products.
check bottles for packaging
Check bottles for packaging. Apply bottle testing procedures to verify if the bottle is fit for containing food and beverage products. Follow legal or company specifications for bottling.
develop food policy
Participate in the decision-making around production and processing techniques, marketing, availability, utilization and consumption of food, in the interest of meeting or furthering social objectives to influence the operation of the food and agriculture system. Food policymakers engage in activities such as regulation of food-related industries, establishing eligibility standards for food assistance programs for the poor, ensuring safety of the food supply, food labeling, and even the qualifications of a product to be considered organic.
green
handle communications in the food processing industry
Interact with food processing professionals to obtain correct information about their work and actions.
interpret data in food manufacturing
Interpret data from different sources, like market data, scientific papers, and customers requirements in order to research development and innovation in food sector.
investigate customer complaints of food products
Investigate customer complaints in order to determine the non-satisfactory elements in food products that lead to complaints from customers.
label samples
Label raw material/product samples for laboratory checks, according to implemented quality system.
manage challenging work conditions during food processing operations
Handle stressful and challenging work conditions in a limited time frame to ensure qualitative food and beverage products are created in time.
work in a food processing team
Collaborate in a team with other food processing professionals in service of the food & beverages industry.
Cross-sector
6 competencesapply foreign language for international trade
Communicate in foreign languages to facilitate international trade operations such as the importation of food and beverages.
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.
check quality of raw materials
Check the quality of basic materials used for the production of semi-finished and finished goods by assessing some of its characteristics and, if needed, select samples to be analysed.
communicate commercial and technical issues in foreign languages
Speak one or more foreign languages in order to communicate commercial and technical issues with various suppliers and clients.
follow hygienic procedures during food processing
Ensure a clean working space according to hygienic standards in the food processing industry.
liaise with managers
Liaise with managers of other departments ensuring effective service and communication, i.e. sales, planning, purchasing, trading, distribution and technical.