Profession food production engineer
Food production engineers oversee the electrical and mechanical needs of the equipment and machinery required in the process of manufacturing food or beverages. They strive to maximise plant productivity by engaging in preventive actions in reference to health and safety, good manufacturing practices (GMP), hygiene compliance, and performance of routine maintenance of machines and equipment.
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- Investigative / Realistic
- Electrical engineering
Understand electrical engineering, a field of engineering that deals with the study and application of electricity, electronics, and electromagnetism.
The functioning of electronic circuit boards, processors, chips, and computer hardware and software, including programming and applications. Apply this knowledge to ensure electronic equipment runs smoothly.
- Food storage
The proper conditions and methods to store food to keep it from spoiling, taking into account humidity, light, temperature and other environmental factors.
- 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.
- Develop food production processes
Develop processes and techniques for food production or food preservation. Engage in the design, development, construction and operation of industrial processes and techniques for food manufacturing.
- Monitor equipment
Monitoring equipment implies watching gauges, dials, or display screens to make sure a machine is working.
- Keep up-to-date with regulations
Maintain up-to-date knowledge of current regulations and apply this knowledge in specific sectors.
- Manage all process engineering activities
Managing all process engineering activities in the plant keeping track of plant maintenance, improvement and requirements for effective production.
- Apply HACCP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
- Mitigate waste of resources
Evaluate and identify opportunities to use resources more efficiently with continuously striving to reduce waste of utilities.
- Disassemble equipment
Disassembles equipment using hand tools in order to clean equipments and to perform regular operational maintenance.
- Manage corrective actions
Implementing corrective action and continuous improvement plans from internal and third party audits to meet food safety and quality performance indicators with adherance to agreed timescales.
- 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.
- Disaggregate the production plan
Splits production plan in daily, weekly, and monthly plans with clear objectives and targets required.
- 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.
- Configure plants for food industry
Design plants configuration, including sources and equipment for the food industry so that they can be readily adapted to suit the product range and the process technologies involved. Take environmental and economic aspects into account.
- Keep up with innovations in food manufacturing
Latest innovative products and technologies to process, preserve, package and improve food products.
- Apply GMP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).