Skills by Occupation

functional properties of foods carry out checks of production plant equipment monitor ingredient storage food product ingredients food preservation ensure public safety and security quality assurance methodologies apply GMP monitor freezing processes processes of foods and beverages manufacturing manage delivery of raw materials apply requirements concerning manufacturing of food and beverages clean food and beverage machinery pathogenic microorganisms in food write work-related reports monitor the production line apply HACCP identify the factors causing changes in food during storage prepare visual data schedule regular machine maintenance set up equipment for food production food and beverage industry manage all process engineering activities manage packaging material

select adequate packaging for food products investigate customer complaints participate in the development of new food products follow-up lab results food legislation assist in the development of standard operating procedures in the food chain analyse work-related written reports be at ease in unsafe environments check quality of products on the production line read engineering drawings ensure quality of final product apply control process statistical methods calibrate laboratory equipment manage resources in food manufacturing operate automated process control administer ingredients in food production food materials manage corrective actions food safety principles mitigate waste of resources evaluate ingredient documentation from suppliers laboratory-based sciences apply food technology principles ensure compliance with environmental legislation in food production adjust production schedule legislation about animal origin products analyse production processes for improvement food canning production line keep inventory of goods in production fermentation processes of food develop new food products monitor developments used for food industry cleaning of reusable packaging monitor processing conditions monitor coating specifications combination of textures follow hygienic procedures during food processing combination of flavours plan shifts of employees analyse packaging requirements ensure full functioning of food plant machinery fermentation processes of beverages perform food risk analysis perform quality audits check the quality of raw materials at reception