administer 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.
Pasta makers prepare fresh pasta, fillings, and other types of pasta following specific recipes and processes.
Competences and skills
46 ESCO relationsEssential skills and competences 21 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
11 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 correct use of bakery equipment
Use the utensils, machinery and equipment for the production of bakery and farinaceous products such as kneading machines, proofing equipment, vessels, knives, baking ovens, slicers, wrappers, mixers, and glazers. Keep all tools in good condition.
knead food products
Perform all kinds of kneading operations of raw materials, half-finished products and foodstuffs.
measure precise food processing operations
Carry out accurately measured assignments with suitable tools and equipment in the process of producing food and beverages.
monitor flour unloading equipment
Monitor flour unloading equipment and flour processing systems. Ensure ingredients are delivered on time.
monitor operations of cleaning machines
Monitor the operation of cleaning equipment; stop machines or immediately notify supervisors should incidents or malfunctions occur.
monitor temperature in farinaceous processes
Monitor and control the temperature in the different phases of farinaceous processes such as fermentation, proofing, and baking. Adhere to specifications or recipes.
operate mixing of food products
Perform all kinds of mixing operations of raw materials, half-finished products and foodstuffs.
perform detailed food processing operations
Perform precise food processing operations with great attention and detail to all steps in the creation of a qualitative product.
Cross-sector
10 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.
ensure sanitation
Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.
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.
monitor machine operations
Observing machine operations and evaluating product quality thereby ensuring conformity to standards.
operate weighing machine
Work with a weighing machine to measure raw, half-finished and finished products.
prepare pasta
Prepare pasta with the adequate ingredients and the adequate equipment as to conform with the recipe, taste, shape, and aspect according to regulations and customers preferences.
set up machine controls
Set up or adjust machine controls to regulate conditions such as material flow, temperature, or pressure.
store raw food materials
Keep in reserve raw materials and other food supplies, following stock control procedures.
work according to recipe
Perform tasks in food preparation according to recipe or specification in order to preserve the quality of ingredients and to ensure replication accuracy of the recipe. Select the appropriate materials to follow the recipe, taking into account the current situation.
- Scope note
- Select the adequate ingredients to execute the recipe. The quality of the ingredients, their properties, and the adequate use of them may yield different results that can be determinant for a satisfactory final product.
Optional knowledge 6 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
6 competencescrafting
The ability to work with the hands in order to create something artistic.
food allergies
The types of food allergies within the sector, which substances trigger allergies, and how they can be replaced or eliminated (if possible).
food dehydration processes
The processes by which fruit and vegetables are dehydrated including techniques such as sun drying, indoor drying, and industrial applications for drying food. The dehydration process goes from selection of the fruit and vegetables according to their size, washing the fruit, classifying according to the product, storage, and mixing with ingredients resulting in a final product.
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.
milling machines
Milling and mills and their operation in theory and practice.
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.
Cross-sector
0 competencesNo competences in this bucket.
Optional skills and competences 19 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
8 competencesapply extruding techniques
Apply specific techniques for extrusion process in the food industry.
check processing parameters
Check processing parameters to keep under control the technological processes.
- Scope note
- It includes checking moisture in food products to keep under control different technological processes such as drying, milling, etc. It also includes controlling humidity in germination equipment
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.
exert quality control to processing food
Ensure the quality of all factors involved in a food production process.
handle delivery of raw materials
Receive raw materials from the suppliers. Check their quality and accuracy and move them into the warehouse. Make sure that raw materials are adequately stored until they are required by the production department.
improvise to occuring food processing situations
Adapt a flexible approach to occuring problems in the process of creating food and beverages.
label samples
Label raw material/product samples for laboratory checks, according to implemented quality system.
Cross-sector
11 competencesact reliably
Proceed in a way that one can be relied on or depended on.
create new recipes
Combine innovative and creative ideas to come up with new recipes and preparations to extend the product of range of a company. Make modifications to recipes in order to enhance taste, reach productivity goals, develop and improve products.
- Scope note
- Establish food specifications for the production of the new recipe.
examine production samples
Examine production samples visually or manually to verify properties such as clarity, cleanliness, consistency, humidity and texture.
follow written instructions
Follow written directions in order to perform a task or carry out a step-by-step procedure.
keep inventory of goods in production
Keep inventory of goods whether they are goods in the front end (i.e. raw materials), intermediate, or back end (i.e. finished products). Count goods and store them for the following production and distribution activities.
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.
lift heavy weights
Lift heavy weights and apply ergonomic lifting techniques to avoid damaging the body.
maintain cutting equipment
Maintenance of the cutting equipment (knives, cutters, and other elements).
perform chemical experiments
Perform chemical experiments with the aim of testing various products and substances in order to draw conclusions in terms of product viability and replicability.
perform services in a flexible manner
Adapt service approach when circumstances change.