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 analysts perform standardised tests to determine the chemical, physical, or microbiological features of products for human consumption.
Competences and skills
71 ESCO relationsEssential knowledge 9 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
6 competencesfood 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 science
The study of the physical, biological, and chemical makeup of food and the scientific concepts underlying food processing and nutrition.
food toxicity
The causes of food poisoning and spoilage, and the preservation methods of food products so as to prevent toxicity from customers.
ingredient threats
Ingredients and potential risks which could damage humans, the flora and the fauna. Functions in ingredient formulas.
green
pathogenic microorganisms in food
The identification and characteristics of pathogenic micro-organisms in food and the adequate prevention methods to inhibit its reproduction in food materials.
Cross-sector
3 competencesinfections in food
The different food risks that may arise from organisms and infectious agents in food products.
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 27 competences
Occupation specific
1 competenceconduct food tests
Conduct tests and inspections of processes, services and products to evaluate quality or performance. Describe and analyse components of food raw materials or already manufactured products.
Sector-specific
12 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.
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 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.
attend to detail regarding food and beverages
Perform great attention to all steps in the creation and the presentation of a qualitative 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.
ensure public safety and security
Implement the relevant procedures, strategies and use the proper equipment to promote local or national security activities for the protection of data, people, institutions, and property.
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.
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.
keep food laboratory inventory
Monitor stocks of food analysis laboratories. Order supplies to keep laboratories well furnished.
pursue excellence in the creation of food products
Try to develop food products in their most qualitative form possible.
Cross-sector
14 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.
calibrate laboratory equipment
Calibrate laboratory equipment by comparing between measurements: one of known magnitude or correctness, made with a trusted device and a second measurement from another piece of laboratory equipment. Make the measurements in as similar a way as possible.
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.
follow hygienic procedures during food processing
Ensure a clean working space according to hygienic standards in the food processing industry.
follow laboratory manuals
Follow laboratory manuals, documents with industry jargon, phrases and diagrams, allowing a quality controller to easily read and interpret these documents.
identify nutritional properties of food
Identify the nutritional value of food, including proportion of fats, carbohydrates, sugars, vitamins. Label products appropriately if required.
keep up-to-date with regulations
Maintain up-to-date knowledge of current regulations and apply this knowledge in specific sectors.
maintain laboratory equipment
Clean laboratory glassware and other equipment after use and it for damage or corrosion in order to ensure its proper functioning.
measure pH
Measure acidity and alkalinity of beverages.
perform physico-chemical analysis to food materials
Performs a range of physical and chemical analysis to food materials in order to assess their quality.
prepare visual data
Prepare charts and graphs in order to present data in a visual manner.
digital
preserve samples
Preserve collected and labelled samples of raw materials and other food products. Preserve samples applying chemical or physical methods.
report test findings
Report test results with a focus on findings and recommendations, differentiating results by levels of severity. Include relevant information from the test plan and outline the test methodologies, using metrics, tables, and visual methods to clarify where needed.
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.
Optional knowledge 8 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
7 competencesfermentation processes of food
Conversion of carbohydrates into alcohol and carbon dioxide. This process happens using bacteria or yeasts, or a combination of the two under anaerobic conditions. Food fermentation is also involved in the process of leavening bread and the process of producing lactic acid in foods such as dry sausages, sauerkraut, yogurt, pickles, and kimchi.
- Scope note
- Occasionally, the term fermentation may also include the chemical conversion of sugars into ethanol. This process is used to make beer, wine, and cider.
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 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 legislation
Legislation related to the food and feed industry including food manufacturing, hygiene, safety, raw materials, additives, GMOs, labelling, environmental and trade regulations.
food products composition
Chemical and nutritional composition of food products, which enables the modification of existing products and processes and the development of new ones.
- Scope note
- The food products composition is different from the ingredients list.
molecular gastronomy
The analysis of scientific research applied to food preparation, which focuses among others on how the interaction between ingredients can modify the structure and appearance of food, for example by creating unexpected tastes and textures and by developing new types of dining experiences.
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
1 competencestatistics
The study of statistical theory, methods and practices such as collection, organisation, analysis, interpretation and presentation of data. It deals with all aspects of data including the planning of data collection in terms of the design of surveys and experiments in order to forecast and plan work-related activities.
Optional skills and competences 27 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
18 competencesanalyse trends in the food and beverage industries
Investigate trends in foodstuffs related to consumers preferences. Examine key markets based on both product type and geography as well as technological improvements in the industry.
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 shelf life of food products
Determine shelf life of products taking into account aspects such as type of ingredients, date of production, production process or packaging.
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.
detect microorganisms
Use various laboratory methods and tools such as gene amplification and sequencing to detect and identify microorganisms such as bacteria and fungi in soil, air, and water samples.
develop new food products
Conduct experiments, produce sample products, and perform research as part of new food product development (NPD).
develop standard operating procedures in the food chain
Develop Standard Operating Procedures (SOP) in the food chain based on the production feedback. Understand current operating procedures and identify best techniques. Develop new procedures and update existing ones.
follow evaluation procedures of materials at reception
Oversee the delivery of incoming materials and follow a detailed procedure to evaluate and assess their characteristics accordingly.
- Scope note
- A mininimal set of analyses should be performed before the quantitative reception in order to determine the acceptance or rejection of the materials.
follow-up lab results
Analyse lab results and apply them by adapting the production process. Report, review and take appropriate measures if necessary.
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.
monitor developments used for food industry
Identifying and exploring developments and innovation in technology and materials in the food industry.
participate in the development of new food products
Participate in the development of new food products together within a cross-functional team. Bring technical knowledge and perspective to the development of new products. Perform research. Interpret results for food product development.
perform food risk analysis
Perform food risks analysis for food safety assurance.
perform food safety checks
Carry out food safety checks in order to assure compliance with requirements, regulations, and other good food manufacturing practices.
perform microbiological analysis in food
Perform analysis to detect different types of microorganisms such bacteria, moulds and yeasts in the food chain.
preserve milk samples
Preserve milk samples for butterfat testing using preserving chemicals and heating an cooling techniques. If the laboratory cannot start work on a sample immediately after sampling, the sample must be cooled to near freezing point quickly and be kept cool till the work can start.
Cross-sector
9 competencesanalyse packaging requirements
Analyses packaging requirement against the design of the production plan. Perform the analysis considering engineering, economic, ergonomic, and other perspectives.
analyse work-related written reports
Read and comprehend job-related reports, analyse the content of reports and apply findings to daily work operations.
apply scientific methods
Apply scientific methods and techniques to investigate phenomena, by acquiring new knowledge or correcting and integrating previous knowledge.
conduct research on food waste prevention
Research and evaluate methods, equipment and costs for reducing and managing food waste. Monitor recorded measurement data and identify areas for improvement relating to food waste prevention.
green
design indicators for food waste reduction
Determine key performance indicators (KPI) for reducing food waste and managing in line with established standards. Oversee the evaluation of methods, equipment and costs for food waste prevention.
green
develop food waste reduction strategies
Develop policies such as staff meal or food redistribution to reduce, reuse and recycle food waste where possible. This includes reviewing purchasing policies to identify areas for reducing food waste, e.g., quantities and quality of food products.
green
mitigate waste of resources
Evaluate and identify opportunities to use resources more efficiently with continuously striving to reduce waste of utilities.
green
perform sensory evaluation of food products
Evaluate the quality of a given type of food or beverage based on its appearance, smell, taste, aroma, and others. Suggest possible improvements and comparisons with other products.
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.