food 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 production managers oversee and monitor production and have overall responsibility for staffing and related issues. Hence, they have a detailed knowledge of the manufacturing products and their production processes. On the one hand, they control process parameters and their influence on the product and on the other hand, they ensure that staffing and recruitment levels are adequate.
Competences and skills
53 ESCO relationsEssential knowledge 5 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
3 competencesfood legislation
Legislation related to the food and feed industry including food manufacturing, hygiene, safety, raw materials, additives, GMOs, labelling, environmental and trade regulations.
food waste monitoring systems
The characteristics, benefits and ways of using digital tools to collect, monitor and evaluate data on food waste in an organisation or hospitality establishment.
digitalgreen
Cross-sector
2 competencesfinancial capability
Financial operations such as calculations, cost estimations, budget management taking relevant commercial and statistical data into account such as data for materials, supplies and manpower.
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 26 competences
Occupation specific
2 competencesset production KPI
Set and achieve KPIs in line with company strategy and ensure customer requirements are met.
supervise employees in food production plants
Supervise employees and monitor product quality at plants that turn raw materials including living creatures, vegetables and grains into products.
Sector-specific
10 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.
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.
ensure cost efficiency in food manufacturing
Ensure that the whole process of food manufacturing from receipt of raw materials, production, to food manufacturing and packaging processes is cost-effective and efficient.
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 up with innovations in food manufacturing
Latest innovative products and technologies to process, preserve, package and improve food products.
maintain relationship with customers
Build a lasting and meaningful relationship with customers in order to ensure satisfaction and fidelity by providing accurate and friendly advice and support, by delivering quality products and services and by supplying after-sales information and service.
manage resources in food manufacturing
Managing resources to ensure sufficient and appropriate trained staff to ensure consistent performance.
train staff to reduce food waste
Establish new trainings and staff development provisions to support staff knowledge in food waste prevention and food recycling practices. Ensure that staff understands methods of and tools for food recycling, e.g., separating waste.
green
use resource-efficient technologies in hospitality
Implement technological improvements in hospitality establishments, as connectionless food steamers, pre-rinse spray valves and low flow sink taps, which optimise the water and energy consumption in dishwashing, cleaning and food preparation.
green
Cross-sector
14 competencesanalyse production processes for improvement
Analyse production processes leading toward improvement. Analyse in order to reduce production losses and overall manufacturing costs.
apply control process statistical methods
Apply statistical methods from Design of Experiments (DOE) and Statistical Process Control (SPC) in order to control manufacturing processes.
digital
apply 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.
communicate production plan
Communicates production plan to all levels in a way that targets, processes, and requirements are clear. Ensures that information is passed to everyone involved in the process assuming their responsibility for overall success.
control of expenses
Monitor and maintain effective cost controls, in regards to efficiencies, waste, overtime and staffing. Assessing excesses and strives for efficiency and productivity.
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
identify hazards in the workplace
Perform safety audits and inspections on workplaces and workplace equipment. Ensure that they meet safety regulations and identify hazards and risks.
implement short term objectives
Define priorities and immediate actions for the short future.
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.
oversee production requirements
Oversee production processes and prepare all the resources needed to maintain an efficient and continuous flow of production.
plan food plant production activities
Prepare food plant production plans by scheduling the main activities within agreed budgetary and service levels. Foresee realistic times and costs required for the production activities taking productivity and efficiency into account.
plan shifts of employees
Plans shifts of employees to ensure completion of all customer orders and satisfactory completion of the production plan.
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 5 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
5 competencesfood authentication techniques
Methodologies, analytical techniques and indicators applied to verify food authenticity and detect frauds.
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 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.
legislation about animal origin products
The applicable legal rules on temperature, waste materials, traceability, labelling, trading, and the transport of animal origin products.
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.
Cross-sector
0 competencesNo competences in this bucket.
Optional skills and competences 17 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
5 competencesadvocate for consumer matters in production plants
Conduct regulatory oversight activities inside production plants concerning consumer matters, e.g. misbranding, consumer protection, etc.
lead process optimisation
Lead process optimisation using statistical data. Design experiments on the production line and functional process control models.
manage communications with food industry governmental bodies
Manage communications with regulatory authorities for the food industry for all aspects of food safety, limits on potentially hazardous ingredients, labelling requirements and legislation.
monitor developments used for food industry
Identifying and exploring developments and innovation in technology and materials in the food industry.
perform strategic planning in the food industry
Develop and coordinate plans of action in the food industry to assure that quality and deadlines are met in time.
Cross-sector
12 competencesadapt production levels
Adapt current production levels and strive to improve the current production rates looking for economic gains and margins. Negotiate improvement with sales, dispatch and distribution departments.
apply foreign language for international trade
Communicate in foreign languages to facilitate international trade operations such as the importation of food and beverages.
assess environmental plans against financial costs
Assess environmental plans in financial terms in order to balance the expenditure required for environmental improvements. Assess the economic benefit that those investments will bring in the long-term to the company.
attend to detail in preparation for audits
Ensure constant compliance with standards and requirements, such as keeping certifications up to date and monitoring activities to ensure correct procedures are followed, so that audits can occur smoothly and no negative aspects can be identified.
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
evaluate employees
Analyse employees' individual performances over a certain time span and communicate your conclusions to the employee in question or higher management. Evaluate achievements of staff members.
manage budgets
Plan, monitor, report on the budget and prepare set production budgets.
manage medium term objectives
Monitor medium term schedules with budget estimations and reconciliation on a quarterly basis.
manage staff
Manage employees and subordinates, working in a team or individually, to maximise their performance and contribution. Schedule their work and activities, give instructions, motivate and direct the workers to meet the company objectives. Monitor and measure how an employee undertakes their responsibilities and how well these activities are executed. Identify areas for improvement and make suggestions to achieve this. Lead a group of people to help them achieve goals and maintain an effective working relationship among staff.
mitigate waste of resources
Evaluate and identify opportunities to use resources more efficiently with continuously striving to reduce waste of utilities.
green
plan medium to long term objectives
Schedule long term objectives and immediate to short term objectives through effective medium-term planning and reconciliation processes.
recruit employees
Hire new employees by scoping the job role, advertising, performing interviews and selecting staff in line with company policy and legislation.
- Scope note
- It may include recruiting volunteers.