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Food industry technical professional

Food industry technical professional

Health and science

Level 6 - Professional Occupation

Ensuring the safety and quality of food and drink products.

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Reference: OCC0197

Status: assignment_turned_inApproved occupation

Average (median) salary: £44,134 per year

SOC 2020 code: 2129 Engineering professionals n.e.c.

SOC 2020 sub unit groups:

  • 2129/06 Food technologists
  • 2129/99 Engineering professionals n.e.c.
  • 3111/04 Laboratory food technicians

Technical Education Products

ST0197:

Food industry technical professional (integrated degree)

(Level 6)

Approved for delivery

Employers involved in creating the standard:

Kepak, Ornua, Premier Foods, Dairy Crest, Coca-Cola Europacific Partners Limited, Cranswick Plc, Saputo Dairy UK, Lucozade Ribena Suntory Limited, Harper Adams University, Nottingham Trent University

Summary

This occupation is found in a diverse range of sectors within the food and drink industry. For example, food manufacturing, research and development, quality control, and food marketing. 

The size of employers in the food industry is diverse and includes a mix of organisations involved in food production, processing, distribution, and retail. The specific size of employers will depend on the subsector within the food industry and the nature of the business.

The broad purpose of the occupation is to ensure that food products meet stringent quality standards. Conducting inspections, maintaining documentation, and overseeing quality control measures. They support the implementation and monitoring of food safety protocols, promoting compliance and fostering a strong food safety culture.

A food industry technical professional will drive innovation by developing and improving food products and processes. 

They may lead a team of food professionals and collaborate with cross-functional teams and communicate with customers. 

In their daily work, an employee in this occupation interacts with a diverse range of individuals and groups, collaborating across different departments.

They interact with internal stakeholders, including research and development teams, quality teams, production and manufacturing, supply chain, procurement, commercial and finance. They may also interact with external stakeholders such as food safety auditors, suppliers, customers and government regulators.

An employee in this occupation will lead the implementation of food products that are safe to consume and of a consistent appearance, taste and texture to comply with company, customer and industry standards.

They lead and proactively resolve technical challenges using insight and data from a variety of sources to make recommendations on new ways of working. They may research new trends and opportunities and have responsibility for budgeting and staff management. They inspire and lead a team of food professionals, emphasising technical guidance on food safety and quality.

Employers involved in creating the standard:

Kepak, Ornua, Premier Foods, Dairy Crest, Coca-Cola Europacific Partners Limited, Cranswick Plc, Saputo Dairy UK, Lucozade Ribena Suntory Limited, Harper Adams University, Nottingham Trent University

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Mid Green occupation

Typical job titles include:

Assistant food technical manager
Flavourist
Food and drink technologist
Food engineer
Food hygiene manager
Food laboratory scientist
Food process manager
Food product innovation and development technologist
Food quality manager
Food retail technologist
Food safety auditor
Food safety manager
Food technical service manager
New product development scientist
Packaging technologist
Research and development food scientist

Keywords:

Biochemist
Biologist
Biotechnologist
Degree
Food Industry
Food Preparation
Food Production Management

Knowledge, skills and behaviours (KSBs)

K1: Product and environmental microbiology.
K2: Food allergy and intolerance management, including labelling requirements and management systems for control of allergens in manufacturing.
K3: Food safety and hygiene legislation and regulation.
K4: Food microbiological, chemical and analytical testing techniques and principles including sampling and interpretation of results.
K5: Food hazards and their controls.
K6: Food analysis including fat, moisture, carbohydrate, protein, energy, density and melting point.
K7: Composition of food and its nutritional value and trends; including rheology, fluid dynamics, thermodynamics.
K8: Enhancing nutritional impact of food components, macro and micro-nutrients; preserving and enhancing nutritional values in processing, distribution and sale.
K9: How products can be developed and adapted to meet dietary requirements, habits and consumer trends.
K10: Functionality of ingredient categories including, dairy, fresh and frozen produce, meat, fish, bakery, oils and fats, alternative proteins, flavourings and functional ingredients.
K11: Principles of food processes, including, mixing and blending, batch and continuous processing, baking, thermal processing, canning, pasteurisation, enrobing, chilling and freezing.
K12: Food supply chain management systems and practices to assure the safety, quality and legality of all raw materials, packaging, final product and services.
K13: Food safety management systems including, specifications, traceability systems, food defence and food safety culture.
K14: Food quality management systems such as total quality management including, organoleptic quality assessment panels and various weight control systems.
K15: How to plan, manage and review products and processes, monitor costs and measure against technical and operational Key Performance Indicators (KPIs).
K16: Problem solving and continuous improvement techniques, including root cause analysis and investigation methods.
K17: Methods to collect, interpret and analyse technical data, using digital and mathematical techniques and presenting information, including Statistical Process Control (SPC).
K18: Identification and selection of appropriate laboratory test methods, the interpretation of results and the appropriate actions to take.
K19: Characteristics of packaging systems taking account of food safety hazards and quality, including processing and filling operations to assure shelf life compliance.
K20: The processes from concept to launch for new and existing products and process development, to include specification definition, scaling-up, hazard identification, technical feasibility and commercial viability.
K21: Factors governing food safety, ethics, integrity and sustainability within the global supply chain including, waste reduction and energy optimisation.
K22: Hygienic design and practices for factories and equipment, including Cleaning In Place (CIP).
K23: Principles used to lead, develop and manage resources, people and budgets.
K24: Properties of packaging materials that meet product preservation, shelf life and environmental sustainability goals.
K25: Methods used to measure appearance, colour, aroma, taste, texture and overall sensory characteristics of food products.
K26: Audit inspection and preparation requirements for quality and food safety systems.
K27: Leadership and management styles and how to inspire team members.

S1: Contribute to the development, validation and implementation of the Hazard Analysis and Critical Control Point (HACCP) system.
S2: Establish process parameters and control requirements; measure the impact of process on product, set limits and take action to deal with process and product non-conformance.
S3: Interpret laboratory results; identify and analyse trends to diagnose or anticipate issues; define and implement action plans.
S4: Contribute to creating and implementing product specifications to meet customer requirements, identifying the key risk factors in product design.
S5: Contribute to the development of internal audits to ensure compliance with legal, industry and customer standards.
S6: Identify and promote tools to ensure a food safety culture within the organisation.
S7: Utilise tools to support the delivery of consistent quality of products.
S8: Establish and monitor integrated cleaning and hygiene programmes.
S9: Drive external audits including preparation, auditor interaction and corrective actions.
S10: Manage complaint performance through the identification of trends and the design of corrective action programmes.
S11: Design and implement site procedures to ensure legal compliance with current food law.
S12: Manage, influence and negotiate with internal and external stakeholders.
S13: Optimise and control parameters that influence common industry processes, for example: washing, mixing, heating, cooking, cooling and chilling, freezing, drying, freeze drying.
S14: Collaborate with internal and external partners to deliver new or existing product development projects.
S15: Apply project management tools to deliver projects to time, cost, specification and quality.
S16: Coordinate investigations into product non-conformances and implement incident management procedures.
S17: Review and select scientific techniques considering cost and practicalities and justifying the selection of service providers.
S18: Contribute to monitoring supplier performance and intake controls using supplier risk management processes.
S19: Design, implement and validate traceability systems to be fully compliant with customer and legal requirements.
S20: Lead, inspire and support the development of the team, providing technical guidance on food safety and quality.
S21: Identify, select and source relevant data and critically evaluate complex information to inform actions.
S22: Support and participate in environmental sustainability efforts by ensuring eco-friendly practices, such as waste reduction and energy optimisation.

B1: Committed to the promotion of food safety, health and safety, environment and sustainable working practices.
B2: Proactively takes ownership and responsibility for delivering work and striving towards technical excellence.
B3: Responsive to change, demonstrates flexibility to changing working environment and demands.
B4: Demonstrates integrity and respect including diversity, beliefs, culture, needs and preferences, adapting communication for all.
B5: Committed to developing and leading collaborative working relationships across multi-functional teams.
B6: Inspires others and acts as an ambassador internally and externally.
B7: Fosters new ways of thinking and working; seeks out opportunities to drive forward change and improvements for the business and industry.

Duties

Duty D1

Develop and improve food products by conducting experiments, creating new formulations, new product development, existing product development, recipes, and production scaling up processes.

Duty D2

Engage in research to explore new technologies, and methods and encouraging continuous improvement.

Duty D3

Conduct inspections, maintain documentation, and oversee quality control measures to ensure that food products meet established quality standards.

Duty D4

Lead, implement and monitor food safety and food defence protocols, ensuring compliance with regulations and promote a food safety culture.

Duty D5

Ensure compliance with and keep up to date with food regulations, laws and guidelines and disseminate information to internal and external stakeholders

Duty D6

Identify opportunities to optimise food processing, manufacturing processes and implement sustainable solutions.

Duty D7

Ensure food safety and the quality of raw materials and finished goods through the supply chain.

Duty D8

Collaborate with internal and external stakeholders, including cross-Functional Teams.

Duty D9

Lead and develop colleagues on quality control procedures, food safety protocols, and other technical aspects.

Duty D10

Lead the preparation for and execution of internal, external, regulatory audits and inspections, ensuring that site processes and procedures are compliant and strive for continuous improvement.

Duty D11

Lead and inspire a team of food professionals and provide technical guidance on food safety and quality.

Occupational Progression

This occupational progression map shows technical occupations that have transferable knowledge and skills.

In this map, the focused occupation is highlighted in yellow. The arrows indicate where transferable knowledge and skills exist between two occupations. This map shows some of the strongest progression links between the focused occupation and other occupations.

It is anticipated that individuals would be required to undertake further learning or training to progress to and from occupations. To find out more about an occupation featured in the progression map, including the learning options available, click the occupation.

Progression decisions have been reached by comparing the knowledge and skills statements between occupational standards, combined with individualised learner movement data.

Technical Occupations

Levels 2-3

Higher Technical Occupations

Levels 4-5

Professional Occupations

Levels 6-7

This is the focused occupation.
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Level 6

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Health and science