tube filling systems
Control panels and processes to be controlled and performed by tube filling systems.
Bulk fillers perform dumping of food products into barrels, tubs, or containers together with prescribed amounts of preservatives, such as salt, sugar, brine, syrup, or vinegar for the manufacturing of food products.
Competences and skills
20 ESCO relationsEssential knowledge 5 competences
Occupation specific
1 competenceSector-specific
3 competencesfood preservation
Deterioration factors, controlling factors (temperature, additives, humidity, pH, water activity, etc., including packaging) and food processing methods to preserve 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 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
1 competencehealth and safety measures in transportation
The body of rules, procedures and regulations related to health and safety measures intended to prevent accidents or incidents in transportation.
Essential skills and competences 9 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
4 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 preservation treatments
Apply common treatments to preserve the characteristics of food products taking care of their appearance, smell and taste.
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.
monitor filling machines
Monitoring filling, weighting, and packing machines.
Cross-sector
5 competencesadhere to organisational guidelines
Adhere to organisational or department specific standards and guidelines. Understand the motives of the organisation and the common agreements and act accordingly.
apply 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.
follow verbal instructions
Have the ability to follow spoken instructions received from colleagues. Strive to understand and clarify what is being requested.
follow written instructions
Follow written directions in order to perform a task or carry out a step-by-step procedure.
Optional skills and competences 6 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
1 competencework 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.
have computer literacy
Utilise computers, IT equipment and modern day technology in an efficient way.
digital
interpret visual literacy
Interpret charts, maps, graphics, and other pictorial presentations used in place of the written word.
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.