food authentication techniques
Methodologies, analytical techniques and indicators applied to verify food authenticity and detect frauds.
Food production operators supply and perform one or more tasks in different stages of the food production process. They perform manufacturing operations and processes to foods and beverages, perform packaging, operate machines manually or automatically, follow predetermined procedures, and take food safety regulations on board.
Competences and skills
77 ESCO relationsEssential knowledge 5 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
5 competencesfood ethics
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.
green
- Scope note
- The scope at individual level, involves making informed and ethical decisions about what to eat, and being mindful of the impact of those choices on both personal health and the broader environment. At organisations level, it involves taking steps to ensure that the food industry operates in a way that is ethical, responsible, and sustainable, and that food is produced, distributed, and consumed in a way that is fair and equitable.
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 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 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
Cross-sector
0 competencesNo competences in this bucket.
Essential skills and competences 18 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
8 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.
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.
ensure refrigeration of food in the supply chain
Apply different procedures to maintain the chain of temperature of foodstuffs and products in each stage of the production and supply chain.
monitor ingredient storage
Monitor ingredient storage and expiry dates via weekly reporting leading to good stock rotation and reduction of waste.
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promote ethical eating
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.
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support management of raw materials
Support management of raw materials and plants required by the department for production. Oversee the needs for material and notify when stock levels reach re-order levels.
Cross-sector
10 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.
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.
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.
disassemble equipment
Disassembles equipment using hand tools in order to clean equipments and to perform regular operational maintenance.
ensure sanitation
Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.
follow production schedule
Follow production schedule taking into account all requirements, times and needs. This schedule outlines what individual commodities must be produced in each time period and encapsulates various concerns like production, staffing, inventory, etc. It is usually linked to manufacturing where the plan indicates when and how much of each product will be demanded. Utilise all the information in the actual implementation of the plan.
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.
lift heavy weights
Lift heavy weights and apply ergonomic lifting techniques to avoid damaging the body.
listen actively
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.
monitor the production line
Monitor the production line for problems such as pile-ups and jams.
Optional knowledge 14 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
11 competencescleaning of reusable packaging
Methods of cleaning and disinfecting reusable packaging to prevent or remove deposits of organic or inorganic nature of the packaging.
- Scope note
- May refer to kegs in beer industry, bottles or other reusable packaging
condiment manufacturing processes
The manufacturing processes and technologies for producing condiments, spices, and seasonings. The techniques to produce products such as mayonnaise, vinegars, and cooking herbs.
energy efficiency
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.
green
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 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 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 storage
The proper conditions and methods to store food to keep it from spoiling, taking into account humidity, light, temperature and other environmental factors.
hydrogenation processes for edible oils
Hydrogenation processes of different oils which reduce saturation and affect physical properties such as melting point and taste.
milk production process
The different phases of milk production in production plants such as pasteurising, separating, evaporating, drying, cooling, storing and so on.
modern brewing systems
The most updated systems and best available techniques in the brewing industry.
project management
The discipline of project management, the activities which comprise this area and the variables implied in it, such as time, resources, requirements, deadlines, and responding to unexpected events.
Cross-sector
3 competencescentrifugal force
Apparent force that draws a rotating body away from the centre of rotation. Application to machines that use centrifugal forces.
circular economy
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.
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health, safety and hygiene legislation
The set of health, safety and hygiene standards and items of legislation applicable in a specific sector.
Optional skills and competences 40 competences
Occupation specific
1 competenceadminister materials to tea bag machines
Administer materials needed for the production of tea bags such as tea feedings, bags, strings, tags, and chemical-free glues.
Sector-specific
30 competencesadjust drying process to goods
Adjust machine settings to adapt drying processes, drying times, and special treatments to the requirements of the goods to be dried.
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.
apply different dehydration processes of fruits and vegetables
Differentiate and apply different dehydration processes of fruits and vegetables according to product characteristics. The processes include drying, concentration, etc.
apply extruding techniques
Apply specific techniques for extrusion process in the food industry.
apply preservation treatments
Apply common treatments to preserve the characteristics of food products taking care of their appearance, smell and taste.
check bottles for packaging
Check bottles for packaging. Apply bottle testing procedures to verify if the bottle is fit for containing food and beverage products. Follow legal or company specifications for bottling.
check quality of products on the production line
Check products for quality on the production line and remove defective items before and after packaging.
conduct cleaning in place
Conduct cleaning-in-place and sterilisation on all process equipment, tanks, and lines. These systems support automatic cleaning and disinfecting without the need for major disassembly and assembly.
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.
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dispose non-food waste within the food industry
Dispose non-food waste within the food industry applying environmentally accepted procedures to dispose it.
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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.
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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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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.
follow evaluation procedures of materials at reception
Oversee the delivery of incoming materials and follow a detailed procedure to evaluate and assess their characteristics accordingly.
- Scope note
- A mininimal set of analyses should be performed before the quantitative reception in order to determine the acceptance or rejection of the materials.
handle kitchen equipment
Use a variety of kitchen instruments and equipment such as knives, paring tools or food cutting tools. Chose the right tool for the purpose and the raw material.
label samples
Label raw material/product samples for laboratory checks, according to implemented quality system.
measure sugar refinement
Monitoring the refinement of sugars by measuring the pH level.
monitor almond blanching process
Monitoring almonds as they emerge from the blanching machine and making adjustments to the machine to make sure that skins are adequately removed.
monitor coating specifications
Monitoring that specifications such as colour, shape, glaze, texture, weight, depth of coating are met.
monitor filling machines
Monitoring filling, weighting, and packing machines.
monitor milled food products
Monitor milled food products to make sure they comply with production requirements and quality standards.
monitor oil blending process
Monitor the blending process of oil. Make adjustments to blending process according to results of tests.
monitor sugar uniformity
Monitor that the sugar and centrifuged products are uniform and comply with quality standards.
mould chocolate
Mould chocolate to make chocolate pieces that are of a certain shape. Pour liquid chocolate into a mould and let it harden.
perform carbonation processes
Perform carbonation processes which refer to the infusion of carbon dioxide under high pressure in order to obtain effervescent beverages such as sodas, sparkling wines, and beverages.
rectify spirits
Rectify spirits by repeatedly or fractionally distilling it to remove water and undesirable compounds.
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.
tend bottle-washing machine
Tend bottle-washing machine ensuring that flow of bottles is fluent, machine input is sufficient, and maintenance is according to requirements.
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.
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weigh materials
Weigh materials and products, record weight and other relevant data on tags or labels.
Cross-sector
9 competencescheck quality of raw materials
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.
examine production samples
Examine production samples visually or manually to verify properties such as clarity, cleanliness, consistency, humidity and texture.
follow hygienic procedures during food processing
Ensure a clean working space according to hygienic standards in the food processing industry.
mitigate waste of resources
Evaluate and identify opportunities to use resources more efficiently with continuously striving to reduce waste of utilities.
green
operate automated process control
Operate process control or automation system (PAS) used to control a production process automatically.
digital
operate forklift
Operate a forklift, a vehicle with a pronged device in front for lifting and carrying heavy loads.
perform cleaning duties
Perform cleaning duties such as waste removal, vacuuming, emptying bins, and general cleaning of the working area. Cleaning activities should follow health and safety regulations if required.
tend packaging machines
Tend packaging machines such as filling, labelling, and sealing machines. Stock and sort products to be processed according to specifications. Replenish packaging supplies as required, such as boxes, cartons, wrapping paper, plastic sheet, glue, ink, or labels.
work according to recipe
Perform tasks in food preparation according to recipe or specification in order to preserve the quality of ingredients and to ensure replication accuracy of the recipe. Select the appropriate materials to follow the recipe, taking into account the current situation.
- Scope note
- Select the adequate ingredients to execute the recipe. The quality of the ingredients, their properties, and the adequate use of them may yield different results that can be determinant for a satisfactory final product.