blanching machine process
Machines which heat food with steam or water in order to kill bacteria, preserve colour and remove trapped air.
Fruit and vegetable canners tend machines to prepare industrial products based on fruits and vegetables for storage or shipping. They perform a wide range of tasks such as sorting, grading, washing, peeling, trimming, and slicing. Moreover, they follow procedures for canning, freezing, preserving, packing food products.
Competences and skills
36 ESCO relationsEssential knowledge 4 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
4 competencesfood canning production line
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.
food preservation
Deterioration factors, controlling factors (temperature, additives, humidity, pH, water activity, etc., including packaging) and food processing methods to preserve food products.
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.
Cross-sector
0 competencesNo competences in this bucket.
Essential skills and competences 15 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
10 competencesadminister ingredients in food production
Ingredients to be added and the required amounts according to the recipe and the way those ingredients are to be administered.
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.
check quality of products on the production line
Check products for quality on the production line and remove defective items before and after packaging.
clean food and beverage machinery
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.
- Scope note
- Clean metal vessels: Clean the interior of metal drums using steam-cleaning apparatus, or the interiors of barrels by rinsing them with water and alcohol. Clean mixers: Perform cleaning of mixers on a daily basis, and perform cleaning at shutdowns thoroughly. Follow security procedures.
execute chilling processes to food products
Carry out chilling, freezing and cooling operation processes to food products such as fruit and vegetables, fish, meat, catering food. Prepare food products for extended periods of storage or half prepared food. Ensure safety and nutrition qualities of frozen goods and preserve products in accordance with specified temperatures.
exert quality control to processing food
Ensure the quality of all factors involved in a food production process.
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.
process fruits and vegetables
Process fruits and vegetables refer to all kinds of methods and techniques used to prepare food products using fruits and vegetables as raw materials.
tend canning machine
Tend canning machine powered by electricity or batteries in order to can various types of food.
Cross-sector
5 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.
follow hygienic procedures during food processing
Ensure a clean working space according to hygienic standards in the food processing industry.
maintain cutting equipment
Maintenance of the cutting equipment (knives, cutters, and other elements).
mark differences in colours
Identify differences between colours, such as shades of colour.
work in conveyor belts in food manufacturing
Work in rotating conveyor belt systems in food manufacturing.
Optional knowledge 1 competence
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
1 competencemechanical almond processing
Mechanical processing of almonds by cracking, selecting the nuts and shell waste disposal.
Cross-sector
0 competencesNo competences in this bucket.
Optional skills and competences 16 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
11 competencesanalyse characteristics of food products at reception
Analyse characteristics, composition, and other properties of food products at reception.
- Scope note
- For instance, dairy for butter-making will have to be sampled for butterfat analysis and its payments would be based on the butterfat content of the milk.
dispose food waste
Dispose or collect food waste with the purpose of recycling or throwing away from the production process. Follow established procedures for their disposal taking care of the environment and the safety matters according to legislations.
green
dispose non-food waste within the food industry
Dispose non-food waste within the food industry applying environmentally accepted procedures to dispose it.
green
ensure compliance with environmental legislation in food production
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.
green
label samples
Label raw material/product samples for laboratory checks, according to implemented quality system.
manage fruit juice extraction processes
Use presses and filters to extract juice from fruit.
neutralise sugar liquors
Add acids or bases to neutralise converted sugar liquors. Verify the concentration using a pH meter.
operate a heat treatment process
Apply heat treatment aimed at preparing and preserving half-finished or finished food products.
- Scope note
- It sometimes involves controlling the heat treatment process as well.
operate equipment for food homogenisation
Tend equipment and machines such as extruders that exert extreme pressure, sheer, turbulence, and acceleration to foodstuffs in order to stabilise and give them a homogeneous texture.
- Scope note
- This process is different to pasteurisation.
set up equipment for food production
Set up machinery and equipment for food production. Make sure that controls, settings, and input requirements are according to the required standards.
work in a food processing team
Collaborate in a team with other food processing professionals in service of the food & beverages industry.
Cross-sector
5 competencesact reliably
Proceed in a way that one can be relied on or depended on.
care for food aesthetic
Convey presentation and aesthetic elements into the production of food. Cut products properly, manage right quantities into the product, care for the attractiveness of the product.
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.
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.