Duties and associated skills, knowledge and behaviours

Knowledge

K1: Food processing technologies, including, energy transfer, size reduction, mixing and forming.

K2: Product legislation and regulations in the food and drink industry, including weights and measures, labelling, nutrition and health claims.

K3: Legislation and regulations specified within the industry including Health and safety, environment, employment, ethical and sustainability.

K4: Basic principles of microbiology: common food pathogens and toxins and controls including end to end production and shelf life.

K5: Basic principles of food nutrition, to include food chemistry and macro nutrients.

K6: Methods used in sensory evaluation.

K7: Food industry standards (for example, British Retail Consortium and other audit bodies).

K8: Quality Management Systems, Good Manufacturing Processes (GMP), Good Hygiene Practices (GHP), process flow and risk management Standard Operating Processes (SOP).

K9: The purpose of internal and external audits and how they impact the food industry.

K10: Methods used to collect, interpret and analyse data.

K11: Principles of raw materials including sources and factors that affect supply (product authenticity, Threat Assessment and Critical Control (TACCP) and Vulnerability Assessment Critical Control Point (VACCP), sustainable sourcing, ethical issues, supply chain).

K12: Raw material and product specifications including quality and legal requirements

K13: Problem solving investigation techniques used to resolve non-conforming product and processes issues and how to identify and implement Continuous Improvements (CI).

K14: How to cost a product including cost drivers.

K15: Food safety management systems, including methods of pest control and pest prevention, food hygiene and allergen control.

K16: The new and existing product development (NPD and EPD) process and the involvement of all business functions.

K17: Different methods used to communicate and collaborate with technical and non-technical audiences and their advantages and disadvantages.

K18: Methods used to conduct product research and experimentation and how this can be applied to inform innovation of new and existing products against a product brief.

K19: Requirements when producing product samples throughout different stages of development.

K20: The structure and content a finished product specification, including cost, quality, shelf life and sustainability.

K21: The importance of evidence based sensory analysis in the food evaluation process.

K22: Setting valid and reliable sensory analysis and shelf life test parameters.

K23: Methods used to define, conduct and carry out realistic shelf life tests.

K24: How to set benchmarking parameters for comparison and evaluation of samples.

K25: Techniques, methods and standards to be considered when auditing food products and processes.

K26: How to utilise equipment and techniques to monitor environmental conditions and their impact on food safety, quality and production.

K27: The techniques and equipment used to monitor the quality of raw materials and their impact on the safety and quality of the final product.

K28: Cost and production implications that can occur through defective raw materials.

K29: Monitoring methods and techniques required to check the quality processing systems and standards and their wider impact on the business.

K30: How to identify, prioritise and escalate process and product quality issues and make recommendations to address them.

K31: How to prioritise and implement corrective action to update processes.

Skills

S1: Implement and maintain risk management systems (for example, Hazard Analysis and Critical Control Points).

S2: Review and maintain technical procedures for food businesses.

S3: Use a range of IT systems to analyse and interpret data to identify trends and drive Continuous Improvement (CI).

S4: Provide and interpret management data and information (reports and presentations).

S5: Conduct sensory evaluation activities.

S6: Contribute to Continuous Improvement (CI).

S7: Develop and maintain effective relationships with customers, suppliers and colleagues.

S8: Use problem solving techniques and investigation methods, including root cause analysis.

S9: Influence and negotiate with colleagues and stakeholders.

S10: Communicate with colleagues and stakeholders using technical language and methods appropriate to the audience.

S11: Check raw materials, packaging and finished product quality against legislative requirements and specification.

S12: Monitor and review manufacturing standards and parameters.

S13: Support trials on new and existing products.

S14: Investigate product non conformance and recommend corrective action.

S15: Contribute to the development and innovation of new and existing products.

S16: Plan and produce samples suitable for all stages of the new and existing development process.

S17: Contribute to the creation of product specifications and label content.

S18: Contribute to the identification and selection of parameters for sensory analysis and shelf life evaluation.

S19: Apply agreed standards to compare and evaluate against samples.

S20: Compile product costings.

S21: Conduct food product audits against standards and recommend areas for improvement.

S22: Conduct food process audits against standards and identify non conformities and recommendations for improvement.

S23: Measure environmental conditions throughout the food manufacturing process and escalate non conformities that could impact food safety and product quality.

S24: Evaluate raw materials against agreed parameters and report non conformities.

S25: Measure and evaluate adherence to quality processing systems and standards.

S26: Identify and communicate products and process issues and make recommendations for corrective action.

S27: Oversee the implementation of corrective action to address product and process issues.

S28: Carry out internal audits and participate in external audits.

S29: Investigate and resolve problems, including customer complaints or quality issues.

Behaviours

B1: Take personal responsibility for and promote food safety and health and safety.

B2: Committed to sustainable working practices.

B3: Take pride in work and strive to achieve operational excellence.

B4: Take accountability for planning and progressing work to achieve timelines and quality standards.

B5: Respond and adapt to work demands and situations.

B6: Recognise importance of escalating issues when required.

B7: Builds professional relationships across multi-functional teams, works collaboratively, contributes ideas and challenges appropriately.

B8: Committed to maintaining and enhancing personal competence through Continued Professional Development (CPD).