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.
Raw material reception operators operate and maintain tools and equipment to ensure that qualitative and quantitative requirements in the reception of the raw material are met. They use equipment to evaluate products such as grains, potatoes, cassava root, etc. They store and distribute products to the different processing factory units.
Competences and skills
47 ESCO relationsEssential knowledge 1 competence
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
1 competenceCross-sector
0 competencesNo competences in this bucket.
Essential skills and competences 29 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.
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.
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 bulk transfer of raw material
Transfer dry raw materials using suitable mechanical handling systems like screw feeders, or using gravity or pneumatic means.
handle delivery of raw materials
Receive raw materials from the suppliers. Check their quality and accuracy and move them into the warehouse. Make sure that raw materials are adequately stored until they are required by the production department.
inspect insects in whole grain
Inspect loads of unprocessed grain to detect harmful insects, like grain beetles.
inspect silo systems
Inspect silo systems to minimise any harmful emissions during their use.
green
label samples
Label raw material/product samples for laboratory checks, according to implemented quality system.
manage food manufacturing laboratory
Manage laboratory activities in the plant or factory and using the data to monitor the quality of manufactured products.
weigh raw materials at reception
Perform weighing procedures to estimate the quantity of the raw materials. Record the weight accurately and care for minimising any losses of raw materials.
Cross-sector
18 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.
avoid backlogs in receiving raw materials
Avoid backlogs in the procurement, receiving, production and bulk outloading to maintain a fluent receiving point of raw materials.
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.
check 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.
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.
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.
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.
implement efficiency plans for logistics operations
Implement efficiency plans developed by managers in facilities. Use techniques, resources, and training in order to improve workplace efficiency.
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.
keep task records
Organise and classify records of prepared reports and correspondence related to the performed work and progress records of tasks.
lift heavy weights
Lift heavy weights and apply ergonomic lifting techniques to avoid damaging the body.
secure goods
Fasten bands around stacks or articles prior to shipment or storage.
stack goods
Stack goods and manufactured products into containers. This may include anticipating the need for and utilising additional protective materials in stacking the products.
store raw food materials
Keep in reserve raw materials and other food supplies, following stock control procedures.
Optional knowledge 5 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
3 competenceseffects of pesticides in food raw materials
Different types of pesticides used for food raw materials to control proper use of those substances preserving main characteristics of 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.
malting process
The malting process consists of soaking cereal grains, usually barley, and then halting further germination by kilning.
Cross-sector
2 competencesstatistics
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.
temperature scales
Celsius and Fahrenheit temperature scales.
Optional skills and competences 12 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
5 competencesassess cereal quality for brewing
Assessing barley variety, germination potential, moisture content, nitrogen content, and screening for grain size.
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
grade wheat for milling
Grading wheat to be milled based on several factors, the most important of which is the protein content. The wheat is stored in silos with wheat of the same analytical parameters until needed for milling.
keep machines oiled for steady functioning
Oil or grease the parts of the machines and equipment that need to be lubricated. Follow safety procedures to do so.
work in a food processing team
Collaborate in a team with other food processing professionals in service of the food & beverages industry.
Cross-sector
7 competencesanalyse supply chain strategies
Examine an organisation's planning details of production, their expected output units, quality, quantity, cost, time available and labour requirements. Provide suggestions in order to improve products, service quality and reduce costs.
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
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 corrective actions
Implementing corrective action and continuous improvement plans from internal and third party audits to meet food safety and quality performance indicators with adherance to agreed timescales.
use spreadsheets software
Use software tools to create and edit tabular data to carry out mathematical calculations, organise data and information, create diagrams based on data and to retrieve them.
digital