Skills by Occupation

preserve samples interpret data in food manufacturing maintain laboratory equipment keep food laboratory inventory laboratory-based sciences pathogenic microorganisms in food assess nutritional characteristics of food apply GMP food toxicity food safety standards report test findings food science ensure public safety and security measure pH calibrate laboratory equipment collect samples for analysis analyse samples of food and beverages apply HACCP perform physico-chemical analysis to food materials food safety principles ingredient threats keep up-to-date with regulations follow laboratory manuals set quality assurance objectives attend to detail regarding food and beverages assess quality characteristics of food products quality assurance methodologies pursue excellence in the creation of food products blend food ingredients conduct food tests identify the factors causing changes in food during storage prepare visual data analyse characteristics of food products at reception apply requirements concerning manufacturing of food and beverages follow hygienic procedures during food processing

label samples assess shelf life of food products analyse work-related written reports detect microorganisms check quality of products on the production line fermentation processes of food check bottles for packaging follow-up lab results analyse trends in the food and beverage industries food homogenisation perform food risk analysis follow evaluation procedures of materials at reception statistics monitor developments used for food industry investigate customer complaints analyse packaging requirements perform microbiological analysis in the food chain assess environmental parameters at the workplace for food products food products composition develop standard operating procedures in the food chain food legislation mitigate waste of resources assess food samples write work-related reports develop new food products perform food safety checks apply scientific methods participate in the development of new food products risks associated to physical, chemical, biological hazards in food and beverages perform sensory evaluation