Profession animal feed supervisor

Animal feed supervisors supervise the manufacturing process of animal feeds. They control quality, take samples for labs, follow up on lab results and take measures according to the results.

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Personality Type

  • Enterprising / Realistic

Knowledge

  • Quality assurance methodologies

    Quality assurance principles, standard requirements, and the set of processes and activities used for measuring, controlling and ensuring the quality of products and processes.

  • Regulations for hygiene in feeding animals

    The body of regulations that require feed business operators to comply with standards of hygiene and traceability and the registration and approval of their establishments.

  • Prepared animal feeds contamination hazards

    Contamination and spoilage hazards related to animal feeds. Prevention and reaction.

  • Temperature scales

    Celsius and Fahrenheit temperature scales.

  • Food legislation

    Legislation related to the food and feed industry including food manufacturing, hygiene, safety, raw materials, additives, GMOs, labelling, environmental and trade regulations.

  • Food and beverage industry

    The respective industry and the processes involved in the food and beverage industry, such as raw material selection, processing, packaging, and storage.

Skills

  • Mitigate waste of resources

    Evaluate and identify opportunities to use resources more efficiently with continuously striving to reduce waste of utilities.

  • Handle documentation for prepared animal feeds

    Registering the required transport documents for prepared animal feeds. Registering medicated feeds.

  • Exert quality control to processing food

    Ensure the quality of all factors involved in a food production process.

  • Ensure sanitation

    Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.

  • Apply HACCP

    Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).

  • Collect samples for analysis

    Collect samples of materials or products for laboratory analysis.

  • Carry out checks of production plant equipment

    Carry out checks of the machinery and equipment used in the production plant. Ensure that the machinery is working properly, set machines before usage, and assure continuous operability of the equipment.

  • Manage the reception of raw materials for animal feeds

    Ensuring procurement and reception of raw materials, planning and execution of production, as well as the loading and dispatching of feed.

  • Monitor machine operations

    Observing machine operations and evaluating product quality thereby ensuring conformity to standards.

  • Mark differences in colours

    The ability to mark or detect differences between colours, including shades of colour and brightness.

  • Consider economic criteria in decision making

    Develop proposals and take appropriate decisions taking into account economic criteria.

  • Control minor maintenance

    Follow up on the maintenance and repairs to be carried out. Solve minor problems and pass harder problems on to the person responsible for maintenance.

  • Apply requirements concerning manufacturing of food and beverages

    Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.

  • Follow an environmental friendly policy while processing food

    Assure an environmental-friendly policy when working with natural resources like meat, fruits and vegetables. This means handling resources in the most efficient and nature-friendly way while trying to minimalise pressure on the ecosystem.

  • Follow-up lab results

    Analyse lab results and apply them by adapting the production process. Report, review and take appropriate measures if necessary.

  • Control production

    Plan, coordinate, and direct all production activities to insure the goods are made on time, in correct order, of adequate quality and composition, starting from intake goods up to shipping.

  • Monitor temperature in manufacturing process of food and beverages

    Monitor and control required temperatures in the different phases of production until the product reaches suitable properties according to specifications.

  • Apply GMP

    Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).

  • Keep up with innovations in food manufacturing

    Latest innovative products and technologies to process, preserve, package and improve food products.

  • Manage food manufacturing laboratory

    Manage laboratory activities in the plant or factory and using the data to monitor the quality of manufactured products.

  • Examine production samples

    Examine production samples visually or manually to verify properties such as clarity, cleanliness, consistency, humidity and texture.

  • Check quality of products on the production line

    Check products for quality on the production line and remove defective items before and after packaging.

  • Manage staff

    Manage employees and subordinates, working in a team or individually, to maximise their performance and contribution. Schedule their work and activities, give instructions, motivate and direct the workers to meet the company objectives. Monitor and measure how an employee undertakes their responsibilities and how well these activities are executed. Identify areas for improvement and make suggestions to achieve this. Lead a group of people to help them achieve goals and maintain an effective working relationship among staff.

Optional knowledge and skills

be at ease in unsafe environments follow hygienic procedures during food processing financial capability perform services in a flexible manner ensure correct goods labelling provide first aid manage environmental management system analyse work-related written reports have computer literacy hire new personnel write work-related reports develop standard operating procedures in the food chain work in a food processing team act reliably liaise with colleagues control of expenses show confidence keep inventory of goods in production liaise with managers maintain relationship with customers assist in the development of standard operating procedures in the food chain