manufacturing of different chilled prepared meals
The different processes, procedures and technologies for manufacturing prepared meals and dishes such as pasta based, meat based, and specialties kept at cool temperatures.
Chilling operators perform various processes and tend specific machines for manufacturing prepared meals and dishes. They apply chilling, sealing, and freezing methods to foodstuffs for non-immediate consumption.
Competences and skills
31 ESCO relationsEssential knowledge 3 competences
Occupation specific
1 competenceSector-specific
2 competencesfood canning production line
Steps in the canning process line from washing, conditioning and weighing food products, washing and preparing cans, filling cans, as well as other operations in order to obtain the end product.
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.
Cross-sector
0 competencesNo competences in this bucket.
Essential skills and competences 19 competences
Occupation specific
1 competencemanufacture prepared meals
Apply processes and procedures and use technologies to manufacture prepared meals and dishes such as pasta based, meat based, and specialties.
Sector-specific
12 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 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 preservation treatments
Apply common treatments to preserve the characteristics of food products taking care of their appearance, smell and taste.
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.
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.
ensure refrigeration of food in the supply chain
Apply different procedures to maintain the chain of temperature of foodstuffs and products in each stage of the production and supply chain.
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.
label foodstuffs
Uses adequate equipment to place label on food goods.
maintain food specifications
Preserve, review, and evaluate existing food specifications such as recipes.
monitor freezing processes
Monitoring freezing processes to ensure product is adequately frozen. Assessing temperature levels and ensuring energy efficiency and product refrigeration.
weigh materials
Weigh materials and products, record weight and other relevant data on tags or labels.
Cross-sector
6 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.
carry out checks of production plant equipment
Carry out checks of the machinery and equipment used in the production plant. Ensure that the machinery is working properly, set machines before usage, and assure continuous operability of the equipment.
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.
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.
Optional knowledge 1 competence
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
1 competenceprepared meals
The industry of prepared meals and dishes, the manufacuring processes, the technology required for manufacturing, and the market that it targets.
Cross-sector
0 competencesNo competences in this bucket.
Optional skills and competences 8 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
6 competencesadjust drying process to goods
Adjust machine settings to adapt drying processes, drying times, and special treatments to the requirements of the goods to be dried.
apply food technology principles
Apply food science methods and technology for the processing, preservation and packaging of food, taking into account safety standards and quality control procedures.
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
knead food products
Perform all kinds of kneading operations of raw materials, half-finished products and foodstuffs.
operate mixing of food products
Perform all kinds of mixing operations of raw materials, half-finished products and foodstuffs.
use new technologies in food manufacturing
Keep abreast of new technologies and innovations in all fields of food manufacturing. Read articles and maintains an active exchange with peers in benefit of the company and its products.
Cross-sector
2 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.
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.