Food technicians assist food technologists in the deveolpment of processes for manufacturing foodstuffs and related products based on chemical, physical, and biological principles. They perform research and experiments on ingredients, additives and packaging. Food technicians also check product quality to ensure compliance with legislation and regulations.
No competences in this bucket.
Field of information concerning the reduction of the use of energy. It encompasses calculating the consumption of energy, providing certificates and support measures, saving energy by reducing the demand, encouraging efficient use of fossil fuels, and promoting the use of renewable energy.
The respective industry and the processes involved in the food and beverage industry, such as raw material selection, processing, packaging, and storage.
Set of ethical values and principles that guide the production, distribution, and consumption of food. It embraces a broad range of matters, including food safety, environmental sustainability, cultural sensivity , fair labour practices, animal welfare, and social responsibility. Food ethics can encompass collective and individual responsibility.
Deterioration factors, controlling factors (temperature, additives, humidity, pH, water activity, etc., including packaging) and food processing methods to preserve food products.
Technical features of the formulation of ingredients for food products.
The characteristics, benefits and ways of using digital tools to collect, monitor and evaluate data on food waste in an organisation or hospitality establishment.
Structure, quality, nutritional value and/or acceptability of a food product. A food functional property is determined by physical, chemical and/or organoleptic properties of a food. Examples of a functional property may include solubility, absorption, water retention, frothing ability, elasticity, and absorptive capacity for fats and foreign particles.
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.
The identification and characteristics of pathogenic micro-organisms in food and the adequate prevention methods to inhibit its reproduction in food materials.
Raw materials and production processes for getting finished food products. Importance of quality control and other techniques for the food and beverage industry.
The circular economy aims to keep materials and products in use for as long as possible, extracting the maximum value from them while in use and recycling them at the end of their life cycle. It improves resource efficiency and helps to reduce the demand for virgin materials.
Quality assurance principles, standard requirements, and the set of processes and activities used for measuring, controlling and ensuring the quality of products and processes.
No competences in this bucket.
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 regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).
Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.
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.
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.
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.
Recognize the most relevant factors (chemical, physical, environmental etc) that can alter the food during its storage.
Monitoring freezing processes to ensure product is adequately frozen. Assessing temperature levels and ensuring energy efficiency and product refrigeration.
Monitor ingredient storage and expiry dates via weekly reporting leading to good stock rotation and reduction of waste.
Campaign for and promote ethical considerations in food choices and nutritional behaviours of consumers, related among others to the protection of the environment, food shortages and scarcity of resources and animal welfare.
Set up machinery and equipment for food production. Make sure that controls, settings, and input requirements are according to the required standards.
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
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.
Give attention to what other people say, patiently understand points being made, asking questions as appropriate, and not interrupting at inappropriate times; able to listen carefully the needs of customers, clients, passengers, service users or others, and provide solutions accordingly.
Managing all process engineering activities in the plant keeping track of plant maintenance, improvement and requirements for effective production.
Managing all packaging materials be they primary (wrapping, cans, bottles) or secondary (cartons, crates, pallets).
Monitor the production line for problems such as pile-ups and jams.
Prepare charts and graphs in order to present data in a visual manner.
Schedule and perform regular maintenance, cleaning, and repairs of all equipment. Order necessary machine parts and upgrade equipment when necessary to ensure optimal performance.
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.
No competences in this bucket.
Methods of cleaning and disinfecting reusable packaging to prevent or remove deposits of organic or inorganic nature of the packaging.
The combination of textures for new recipes or products.
Fermentation processes related to the conversion of sugar to alcohol, gases and acids.
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.
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.
Legislation related to the food and feed industry including food manufacturing, hygiene, safety, raw materials, additives, GMOs, labelling, environmental and trade regulations.
Quality and range of raw materials, half finished products and end products of a specific food sector.
Scientific background of food safety which includes preparation, handling, and storage of food to minimise the risk of foodborne illness and other health hazards.
The applicable legal rules on temperature, waste materials, traceability, labelling, trading, and the transport of animal origin products.
The large range of combinations of flavours to develop new recipes or products.
Laboratory based sciences such as biology, chemistry, physics, integrated science or advanced laboratory science.
The methods, materials and regulations used to collect, transport, treat and dispose of waste. This includes recycling and monitoring of waste disposal. It excludes procedures related to waste incineration.
No competences in this bucket.
Ingredients to be added and the required amounts according to the recipe and the way those ingredients are to be administered.
Apply food science methods and technology for the processing, preservation and packaging of food, taking into account safety standards and quality control procedures.
Evaluate the use and possible recycling of raw materials in the whole product life cycle. Consider applicable regulations, such as the European Commission's Circular Economy Policy Package.
Assist in the development of Standard Operating Procedures (SOP) in the food chain by working with line operators. Understand current operating procedures and identify best techniques. Help document new procedures and update existing ones.
Check products for quality on the production line and remove defective items before and after packaging.
Conduct experiments, produce sample products, and perform research as part of new food product development (NPD).
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.
Ensure and maintain manufacturing process equipment and ensure such machinery operates in a clean, organised environment in compliance with food safety requirements.
Analyse lab results and apply them by adapting the production process. Report, review and take appropriate measures if necessary.
Investigate customer complaints in order to determine the non-satisfactory elements in food products that lead to complaints from customers.
Managing resources to ensure sufficient and appropriate trained staff to ensure consistent performance.
Monitoring that specifications such as colour, shape, glaze, texture, weight, depth of coating are met.
Identifying and exploring developments and innovation in technology and materials in the food industry.
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 risks analysis for food safety assurance.
Choose the appropriate packages for food products taking into account attractiveness and suitability of the package. Use proper packaging for sending it safely and at a reasonable cost. Have awareness that packaging can also influence the product characteristics such as shape, weight or solidity. Balance out various aspects such as cost, attractivity and compliance with regulations and environment protection.
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.
Adjust work schedule in order to maintain permanent shift operation.
Analyses packaging requirement against the design of the production plan. Perform the analysis considering engineering, economic, ergonomic, and other perspectives.
Analyse production processes leading toward improvement. Analyse in order to reduce production losses and overall manufacturing costs.
Read and comprehend job-related reports, analyse the content of reports and apply findings to daily work operations.
Apply statistical methods from Design of Experiments (DOE) and Statistical Process Control (SPC) in order to control manufacturing processes.
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.
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.
Check the quality of basic materials used for the production of semi-finished and finished goods by assessing some of its characteristics and, if needed, select samples to be analysed.
Ensure that finished products meet or exceed company specifications.
Read, organise and evaluate documentation on ingredients from suppliers and co-manufacturers. Identify deficiencies and enquire for clarifications and corrective actions as per regulatory demands.
Ensure a clean working space according to hygienic standards in the food processing industry.
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.
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.
Evaluate and identify opportunities to use resources more efficiently with continuously striving to reduce waste of utilities.
Observe gauges, video monitors, and printouts to assess if specified processing conditions are in place. Make the necessary adjustments to process variables such as times, inputs, flow rates and temperature settings.
Operate process control or automation system (PAS) used to control a production process automatically.
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.
Plans shifts of employees to ensure completion of all customer orders and satisfactory completion of the production plan.
Read the technical drawings of a product made by the engineer in order to suggest improvements, make models of the product or operate it.