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 graders inspect, sort and grade food products. They grade food products according to sensory criteria or with the help of machinery. They determine the product's use by grading them into the appropriate classes and discarding damaged or expired foods. Food graders measure and weigh the products and report their findings so the food can be further processed.
Competences and skills
44 ESCO relationsEssential knowledge 15 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
14 competencesfood authentication techniques
Methodologies, analytical techniques and indicators applied to verify food authenticity and detect frauds.
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 materials
Quality and range of raw materials, half finished products and end products of a specific food sector.
food preservation
Deterioration factors, controlling factors (temperature, additives, humidity, pH, water activity, etc., including packaging) and food processing methods to preserve food products.
food product ingredients
Technical features of the formulation of ingredients for food products.
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 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 storage
The proper conditions and methods to store food to keep it from spoiling, taking into account humidity, light, temperature and other environmental factors.
functional properties of foods
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.
legislation about animal origin products
The applicable legal rules on temperature, waste materials, traceability, labelling, trading, and the transport of animal origin products.
processes of foods and beverages manufacturing
Raw materials and production processes for getting finished food products. Importance of quality control and other techniques for the food and beverage industry.
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 competencequality 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 15 competences
Occupation specific
1 competencegrade foods
Sort and grade food products according to sensory criteria such as size, weight or appearance by hand or with the help of machines. Grade the foods into appropriate classes to be further processed.
Sector-specific
8 competencesapply 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.
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
manage time in food processing operations
Assure a correct management of time and resources using appropriate planning methods.
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.
work in a food processing team
Collaborate in a team with other food processing professionals in service of the food & beverages industry.
work independently in service of a food production process
Work individually as an important element in service of a food production process. This function is executed individually with little or no supervision or collaboration with colleagues.
Cross-sector
6 competencesidentify 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.
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.
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.
prepare visual data
Prepare charts and graphs in order to present data in a visual manner.
digital
store raw food materials
Keep in reserve raw materials and other food supplies, following stock control procedures.
Optional skills and competences 14 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
10 competencesadvice food processing professionals
Give advice and instruct employees active in the food processing industry about the most efficient and correct methods used in the production of food and beverages.
advise on food preservation
Advise on ingredients, processes, and technologies that allow the preservation of food until it gets to the consumer.
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.
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.
exert quality control to processing food
Ensure the quality of all factors involved in a food production process.
handle communications in the food processing industry
Interact with food processing professionals to obtain correct information about their work and actions.
keep up with innovations in food manufacturing
Latest innovative products and technologies to process, preserve, package and improve food products.
measure precise food processing operations
Carry out accurately measured assignments with suitable tools and equipment in the process of producing food and beverages.
perform detailed food processing operations
Perform precise food processing operations with great attention and detail to all steps in the creation of a qualitative product.
provide food labelling expertise
Provide food labelling expertise in the collaboration with government, company divisions, and other stakeholders on compliance related questions regarding products and labels.
Cross-sector
4 competencesapply scientific methods
Apply scientific methods and techniques to investigate phenomena, by acquiring new knowledge or correcting and integrating previous knowledge.
follow hygienic procedures during food processing
Ensure a clean working space according to hygienic standards in the food processing industry.
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.
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.