Skills by Occupation

food legislation consider economic criteria in decision making advocate for consumer matters in production plants work in cold environments food and beverage industry laboratory-based sciences analyse samples of food and beverages ensure correct goods labelling food safety standards keep up-to-date with regulations manage the use of additives in food manufacturing perform food safety checks manage communications with food industry governmental bodies quality assurance methodologies apply HACCP lead inspections assess HACCP implementation in plants identify the factors causing changes in food during storage legislation about animal origin products maintain relationships with government agencies food safety principles cultural practices regarding animal parts sorting perform inspection analysis assess food samples identify hazards in the workplace apply requirements concerning manufacturing of food and beverages give instructions to staff food toxicity set quality assurance objectives european food safety policy apply GMP cultural practices regarding animal slaughter write routine reports maintain updated professional knowledge foodborne diseases risks associated to physical, chemical, biological hazards in food and beverages manage health and safety standards perform quality audits health, safety and hygiene legislation

label samples assess environmental parameters at the workplace for food products apply foreign language for international trade analyse characteristics of food products at reception handle communications in the food processing industry food policy communicate commercial and technical issues in foreign languages work in a food processing team food homogenisation check bottles for packaging investigate customer complaints assess quality characteristics of food products liaise with managers manage challenging work conditions during food processing operations interpret data in food manufacturing be at ease in unsafe environments check the quality of raw materials at reception follow hygienic procedures during food processing develop food policy