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.
Sauce production operators process, produce and manufacture sauces made from fruits, vegetables, oils and vinegars. They operate machinery and equipment for activities such as mixing, pasteurising and packaging sauces.
Competences and skills
39 ESCO relationsEssential knowledge 1 competence
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
1 competenceCross-sector
0 competencesNo competences in this bucket.
Essential skills and competences 6 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
2 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.
Cross-sector
4 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.
follow hygienic procedures during food processing
Ensure a clean working space according to hygienic standards in the food processing industry.
follow production schedule
Follow production schedule taking into account all requirements, times and needs. This schedule outlines what individual commodities must be produced in each time period and encapsulates various concerns like production, staffing, inventory, etc. It is usually linked to manufacturing where the plan indicates when and how much of each product will be demanded. Utilise all the information in the actual implementation of the plan.
pump products
Operate pumping machines according to specific procedures and depending on the kind of product. Ensure correct quantities and adequate feeding for the process.
Optional knowledge 6 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
6 competencesblanching machine process
Machines which heat food with steam or water in order to kill bacteria, preserve colour and remove trapped air.
condiment manufacturing processes
The manufacturing processes and technologies for producing condiments, spices, and seasonings. The techniques to produce products such as mayonnaise, vinegars, and cooking herbs.
food preservation
Deterioration factors, controlling factors (temperature, additives, humidity, pH, water activity, etc., including packaging) and food processing methods to preserve food products.
food storage
The proper conditions and methods to store food to keep it from spoiling, taking into account humidity, light, temperature and other environmental factors.
processes of foods and beverages manufacturing
Raw materials and production processes for getting finished food products. Importance of quality control and other techniques for the food and beverage industry.
types of condiments
The wide range of spices or condiments from aromatic or pungent vegetable substances that are used to flavour food such as cloves, pepper, and cumin.
Cross-sector
0 competencesNo competences in this bucket.
Optional skills and competences 26 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
21 competencesadminister ingredients in food production
Ingredients to be added and the required amounts according to the recipe and the way those ingredients are to be administered.
apply different dehydration processes of fruits and vegetables
Differentiate and apply different dehydration processes of fruits and vegetables according to product characteristics. The processes include drying, concentration, etc.
apply different roasting methods
Employ different methods to roast cocoa beans, such as oven roasting, air roasting, drum roasting, coffee roaster, and hot air gun. Use the different methods according to the production requirements, type of cocoa beans, and desired chocolate product.
blend food ingredients
Blend, mix or cultivate ingredients to make reagents or to manufacture food or beverage products and to carry the analysis that goes along with it.
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.
check quality of products on the production line
Check products for quality on the production line and remove defective items before and after packaging.
clean food and beverage machinery
Clean machinery used for food or beverage production processes. Prepare the appropriate solutions for cleaning. Prepare all parts and assure that they are clean enough to avoid deviation or errors in the production process.
- Scope note
- Clean metal vessels: Clean the interior of metal drums using steam-cleaning apparatus, or the interiors of barrels by rinsing them with water and alcohol. Clean mixers: Perform cleaning of mixers on a daily basis, and perform cleaning at shutdowns thoroughly. Follow security procedures.
dispose food waste
Dispose or collect food waste with the purpose of recycling or throwing away from the production process. Follow established procedures for their disposal taking care of the environment and the safety matters according to legislations.
green
execute chilling processes to food products
Carry out chilling, freezing and cooling operation processes to food products such as fruit and vegetables, fish, meat, catering food. Prepare food products for extended periods of storage or half prepared food. Ensure safety and nutrition qualities of frozen goods and preserve products in accordance with specified temperatures.
manage fruit juice extraction processes
Use presses and filters to extract juice from fruit.
neutralise sugar liquors
Add acids or bases to neutralise converted sugar liquors. Verify the concentration using a pH meter.
operate a heat treatment process
Apply heat treatment aimed at preparing and preserving half-finished or finished food products.
- Scope note
- It sometimes involves controlling the heat treatment process as well.
operate equipment for food homogenisation
Tend equipment and machines such as extruders that exert extreme pressure, sheer, turbulence, and acceleration to foodstuffs in order to stabilise and give them a homogeneous texture.
- Scope note
- This process is different to pasteurisation.
operate sieves for spices
Operate sieves or sifters in order to separate undesired elements from the spices, or to separate ground spices based on size.
prepare fruits and vegetables for pre-processing
Perform basic preparations of fruits and vegetables such as inspecting, cleaning, sorting and grading. Examples include the selection of fruits and vegetables that are adequate to be processed and the elimination of those of inadequate quality.
process fruits and vegetables
Process fruits and vegetables refer to all kinds of methods and techniques used to prepare food products using fruits and vegetables as raw materials.
tend blanching machines
Choose the appropriate settings for steam and boiled water and set the adequate configurations and times for the machine to perform according to production requirements.
tend canning machine
Tend canning machine powered by electricity or batteries in order to can various types of food.
tend mixing oil machine
Use machines to weigh and mix vegetable oils for products, such as salad oils, shortening and margarine, according to formula.
tend spice mixing machine
Weigh out each variety of spice and transfer them to the mixing machine to be blended.
use fruit and vegetables processing machinery
Use various types of processing machines to peel, cut and process fruits and vegetables
Cross-sector
5 competencescare for food aesthetic
Convey presentation and aesthetic elements into the production of food. Cut products properly, manage right quantities into the product, care for the attractiveness of the product.
collect samples for analysis
Collect samples of materials or products for laboratory analysis.
- Scope note
- Follow the procedures required for the collection of materials and products for laboratory analysis.
maintain cutting equipment
Maintenance of the cutting equipment (knives, cutters, and other elements).
operate weighing machine
Work with a weighing machine to measure raw, half-finished and finished products.
tend packaging machines
Tend packaging machines such as filling, labelling, and sealing machines. Stock and sort products to be processed according to specifications. Replenish packaging supplies as required, such as boxes, cartons, wrapping paper, plastic sheet, glue, ink, or labels.