food allergies
The types of food allergies within the sector, which substances trigger allergies, and how they can be replaced or eliminated (if possible).
Food regulatory advisors are extra-judicial or judiciary technical experts. They ensure food industry practices comply with the regulatory norms. They perform audits, make diagnosis and monitor activities of inspection. These experts have expertise in food processing, food analysis, quality, safety, certification, traceability. They update, review, and approve labelling designs, develop nutrition facts panels, and ensure that products and labels meet appropriate standards and regulations.
Competences and skills
86 ESCO relationsEssential knowledge 19 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
16 competencesfood 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 authentication techniques
Methodologies, analytical techniques and indicators applied to verify food authenticity and detect frauds.
food engineering
Research and development of new foods, biological and pharmaceutical products, development and operation of manufacturing and packaging and distributing systems for drug/food products, design and installation of food production processes.
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 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.
legislation about animal origin products
The applicable legal rules on temperature, waste materials, traceability, labelling, trading, and the transport of animal origin products.
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.
traceability in food industry
Traceability measures to respond to potential risks that can arise in food and feed, so as to ensure that all food products are safe for humans to eat.
Cross-sector
3 competencesbiotechnology
The technology that uses, modifies or harnesses biological systems, organisms and cellular components to develop new technologies and products for specific uses.
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 18 competences
Occupation specific
1 competenceconduct shelf studies
Lead and manage shelf studies on products of a company and also products of other producers as to determine the position of the company in the market.
Sector-specific
13 competencesapply food technology principles
Apply food science methods and technology for the processing, preservation and packaging of food, taking into account safety standards and quality control 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.
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
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.
follow-up lab results
Analyse lab results and apply them by adapting the production process. Report, review and take appropriate measures if necessary.
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.
lead process optimisation
Lead process optimisation using statistical data. Design experiments on the production line and functional process control models.
participate as observer in different types of audits in the food sector
Participate as an observer in audits for efficiency, safety, environmental, quality, and food safety on a regular basis.
green
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.
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
4 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.
keep up-to-date with regulations
Maintain up-to-date knowledge of current regulations and apply this knowledge in specific sectors.
prepare visual data
Prepare charts and graphs in order to present data in a visual manner.
digital
read engineering drawings
Read the technical drawings of a product made by the engineer in order to suggest improvements, make models of the product or operate it.
Optional knowledge 9 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
7 competencescultural customs on food preparation
Cultural or religious rules and traditions regarding the preparation of food.
fermentation processes of beverages
Fermentation processes related to the conversion of sugar to alcohol, gases and acids.
fermentation 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 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 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
foodborne diseases
The diseases caused by food contamination due to bacteria, viruses, parasites or chemical substances, and their impact for public health.
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.
Cross-sector
2 competencesinfections in food
The different food risks that may arise from organisms and infectious agents in food products.
statistics
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 40 competences
Occupation specific
1 competencecommunicate regarding food labelling interdisciplinary issues
Communicate on current and emerging food labelling interdisciplinary issues and their impact on products and product technology.
Sector-specific
25 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.
advocate for consumer matters in production plants
Conduct regulatory oversight activities inside production plants concerning consumer matters, e.g. misbranding, consumer protection, etc.
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.
analyse 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 HACCP implementation in plants
Assess the adequate implementation of HACCP in plants. Assure that plants are operating within the specifications of their written plans for HACCP, sanitation, and processing.
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.
configure plants for food industry
Design plants configuration, including sources and equipment for the food industry so that they can be readily adapted to suit the product range and the process technologies involved. Take environmental and economic aspects into account.
develop food production processes
Develop processes and techniques for food production or food preservation. Engage in the design, development, construction and operation of industrial processes and techniques for food manufacturing.
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.
food plant design
Contribute to food plant design by assessing the processes, facilities and equipment needs, including monitoring activities and control.
improvise to occuring food processing situations
Adapt a flexible approach to occuring problems in the process of creating food and beverages.
manage challenging work conditions during food processing operations
Handle stressful and challenging work conditions in a limited time frame to ensure qualitative food and beverage products are created in time.
manage time in food processing operations
Assure a correct management of time and resources using appropriate planning methods.
monitor developments used for food industry
Identifying and exploring developments and innovation in technology and materials in the food industry.
monitor system performance
Measure system reliability and performance before, during and after component integration and during system operation and maintenance. Select and use performance monitoring tools and techniques, such as special software.
digital
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 detailed food processing operations
Perform precise food processing operations with great attention and detail to all steps in the creation of a qualitative product.
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.
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.
research new cooking methods
Assess new cooking methods by undergoing research activities in order to develop or improve food technological processes.
research new food ingredients
Assess new food ingredients by undergoing research activities in order to develop or improve foodstuffs.
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 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 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 scientific methods
Apply scientific methods and techniques to investigate phenomena, by acquiring new knowledge or correcting and integrating previous knowledge.
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.
collect briefing regarding products
Collect a comprehensive brief from internal and external customers regarding specific product requirements.
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.
identify market niches
Analyse the composition of the markets, segment these into groups, and highlight the opportunities that each one of these niches represent in terms of new products.
identify nutritional properties of food
Identify the nutritional value of food, including proportion of fats, carbohydrates, sugars, vitamins. Label products appropriately if required.
perform physico-chemical analysis to food materials
Performs a range of physical and chemical analysis to food materials in order to assess their quality.
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.
provide training on quality management supervision
Provide training to production employees, in groups or individually, on standard operating procedures, product specifications, visual quality inspection criteria, SPC, production controls, formulas, GMP, and food safety procedures.
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.