food authentication techniques
Methodologies, analytical techniques and indicators applied to verify food authenticity and detect frauds.
Food production engineers oversee the electrical and mechanical needs of the equipment and machinery required in the process of manufacturing food or beverages. They strive to maximise plant productivity by engaging in preventive actions in reference to health and safety, good manufacturing practices (GMP), hygiene compliance, and performance of routine maintenance of machines and equipment.
Competences and skills
33 ESCO relationsEssential knowledge 6 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
3 competencesfood 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 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
3 competenceselectrical engineering
The field of engineering that deals with the study and application of electricity, electronics, and electromagnetism.
electronics
The functioning of electronic circuit boards, processors, chips, and computer hardware and software, including programming and applications.
digital
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 14 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
5 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.
configure plants for food industry
Design plants configuration, including sources and equipment for the food industry so that they can be readily adapted to suit the product range and the process technologies involved. Take environmental and economic aspects into account.
develop food production processes
Develop processes and techniques for food production or food preservation. Engage in the design, development, construction and operation of industrial processes and techniques for food manufacturing.
keep up with innovations in food manufacturing
Latest innovative products and technologies to process, preserve, package and improve food products.
Cross-sector
9 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.
disaggregate the production plan
Splits production plan in daily, weekly, and monthly plans with clear objectives and targets required.
disassemble equipment
Disassembles equipment using hand tools in order to clean equipments and to perform regular operational maintenance.
keep up-to-date with regulations
Maintain up-to-date knowledge of current regulations and apply this knowledge in specific sectors.
manage all process engineering activities
Managing all process engineering activities in the plant keeping track of plant maintenance, improvement and requirements for effective production.
manage corrective actions
Implementing corrective action and continuous improvement plans from internal and third party audits to meet food safety and quality performance indicators with adherance to agreed timescales.
mitigate waste of resources
Evaluate and identify opportunities to use resources more efficiently with continuously striving to reduce waste of utilities.
green
monitor equipment condition
Monitor the correct functioning of gauges, dials, or display screens to make sure a machine is working.
Optional knowledge 4 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
4 competencesfood 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 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 preservation
Deterioration factors, controlling factors (temperature, additives, humidity, pH, water activity, etc., including packaging) and food processing methods to preserve food products.
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 9 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
5 competencesassess 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 compliance with environmental legislation in food production
Make sure to comply with environmental legislation in food production. Understand the legislation related to environmental matters in food manufacturing and apply it in practice.
green
ensure full functioning of food plant machinery
Ensure and maintain manufacturing process equipment and ensure such machinery operates in a clean, organised environment in compliance with food safety requirements.
food plant design
Contribute to food plant design by assessing the processes, facilities and equipment needs, including monitoring activities and control.
lead process optimisation
Lead process optimisation using statistical data. Design experiments on the production line and functional process control models.
Cross-sector
4 competencesanalyse work-related written reports
Read and comprehend job-related reports, analyse the content of reports and apply findings to daily work operations.
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.
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.
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.