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.
Animal feed supervisors supervise the manufacturing process of animal feeds. They control quality, take samples for labs, follow up on lab results and take measures according to the results.
Competences and skills
50 ESCO relationsEssential knowledge 7 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 legislation
Legislation related to the food and feed industry including food manufacturing, hygiene, safety, raw materials, additives, GMOs, labelling, environmental and trade regulations.
prepared animal feeds contamination hazards
Contamination and spoilage hazards related to animal feeds. Prevention and reaction.
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regulations for hygiene in feeding animals
The body of regulations that require feed business operators to comply with standards of hygiene and traceability and the registration and approval of their establishments.
Cross-sector
2 competencesquality 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.
temperature scales
Celsius and Fahrenheit temperature scales.
Essential skills and competences 23 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
11 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.
check quality of products on the production line
Check products for quality on the production line and remove defective items before and after packaging.
exert quality control to processing food
Ensure the quality of all factors involved in a food production process.
follow an environmental friendly policy while processing food
Assure an environmental-friendly policy when working with natural resources like meat, fruits and vegetables. This means handling resources in the most efficient and nature-friendly way while trying to minimalise pressure on the ecosystem.
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follow-up lab results
Analyse lab results and apply them by adapting the production process. Report, review and take appropriate measures if necessary.
handle documentation for prepared animal feeds
Register the required transport documents for prepared animal feeds. Registering medicated feeds.
keep up with innovations in food manufacturing
Latest innovative products and technologies to process, preserve, package and improve food products.
manage food manufacturing laboratory
Manage laboratory activities in the plant or factory and using the data to monitor the quality of manufactured products.
manage the reception of raw materials for animal feeds
Ensuring procurement and reception of raw materials, planning and execution of production, as well as the loading and dispatching of animal feed.
monitor temperature in manufacturing process of food and beverages
Monitor and control required temperatures in the different phases of production until the product reaches suitable properties according to specifications.
Cross-sector
12 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.
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.
consider economic criteria in decision making
Develop proposals and take appropriate decisions taking into account economic criteria.
control minor maintenance
Follow up on the maintenance and repairs to be carried out. Solve minor problems and pass harder problems on to the person responsible for maintenance.
control production
Plan, coordinate, and direct all production activities to insure the goods are made on time, in correct order, of adequate quality and composition, starting from intake goods up to shipping.
ensure sanitation
Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.
examine production samples
Examine production samples visually or manually to verify properties such as clarity, cleanliness, consistency, humidity and texture.
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.
mark differences in colours
Identify differences between colours, such as shades of colour.
mitigate waste of resources
Evaluate and identify opportunities to use resources more efficiently with continuously striving to reduce waste of utilities.
green
monitor machine operations
Observing machine operations and evaluating product quality thereby ensuring conformity to standards.
Optional knowledge 1 competence
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
0 competencesNo competences in this bucket.
Cross-sector
1 competencefinancial 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.
Optional skills and competences 19 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
5 competencesassist in the development of standard operating procedures in the food chain
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.
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.
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.
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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.
work in a food processing team
Collaborate in a team with other food processing professionals in service of the food & beverages industry.
Cross-sector
14 competencesact reliably
Proceed in a way that one can be relied on or depended on.
analyse 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.
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.
follow hygienic procedures during food processing
Ensure a clean working space according to hygienic standards in the food processing industry.
have computer literacy
Utilise computers, IT equipment and modern day technology in an efficient way.
digital
keep inventory of goods in production
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.
liaise with colleagues
Liaise with fellow colleagues to ensure common understanding on work related affairs and agree on the necessary compromises the parties might need to face. Negotiate compromises between parties as to ensure that work in general run efficiently towards the achievement of the objectives.
liaise with managers
Liaise with managers of other departments ensuring effective service and communication, i.e. sales, planning, purchasing, trading, distribution and technical.
manage environmental management system
Develop and implement an environmental management system.
digitalgreen
perform services in a flexible manner
Adapt service approach when circumstances change.
provide first aid
Administer cardiopulmonary resuscitation or first aid in order to provide help to a sick or injured person until they receive more complete medical treatment.
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.
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.