Profession food production manager

Food production managers oversee and monitor production and have overall responsibility for staffing and related issues. Hence, they have a detailed knowledge of the manufacturing products and their production processes. On the one hand, they control process parameters and their influence on the product and on the other hand, they ensure that staffing and recruitment levels are adequate.

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Personality Type

  • Enterprising / Conventional

Knowledge

  • Food legislation

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

  • 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.

  • 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.

  • Financial capability

    Financial operations such as calculations, cost estimations, budget management taking relevant commercial and statistical data into account such as data for materials, supplies and manpower.

Skills

  • Communicate production plan

    Communicates production plan to all levels in a way that targets, processes, and requirements are clear. Ensures that information is passed to everyone involved in the process assuming their responsibility for overall success.

  • 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.

  • Analyse trends in the food and beverage industries

    Investigate trends in foodstuffs related to consumers preferences. Examine key markets based on both product type and geography as well as technological improvements in the industry.

  • Plan food plant production activities

    Prepare food plant production plans by scheduling the main activities within agreed budgetary and service levels. Foresee realistic times and costs required for the production activities taking productivity and efficiency into account.

  • Ensure cost efficiency in food manufacturing

    Ensure that the whole process of food manufacturing from receipt of raw materials, production, to food manufacturing and packaging processes is cost-effective and efficient.

  • Apply HACCP

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

  • Analyse production processes for improvement

    Analyse production processes leading toward improvement. Analyse in order to reduce production losses and overall manufacturing costs.

  • Plan shifts of employees

    Plans shifts of employees to ensure completion of all customer orders and satisfactory completion of the production plan.

  • Control of expenses

    Monitoring and maintaining effective cost controls, in regards to efficiencies, waste, overtime and staffing. Assessing excesses and strives for efficiency and productivity.

  • Manage resources in food manufacturing

    Managing resources to ensure sufficient and appropriate trained staff to ensure consistent performance.

  • Maintain relationship with customers

    Build a lasting and meaningful relationship with customers in order to ensure satisfaction and fidelity by providing accurate and friendly advice and support, by delivering quality products and services and by supplying after-sales information and service.

  • Set quality assurance objectives

    Define quality assurance targets and procedures and see to their maintenance and continued improvement by reviewing targets, protocols, supplies, processes, equipment and technologies for quality standards.

  • Supervise employees in food production plants

    Supervise employees and monitor product quality at plants that turn raw materials including living creatures, vegetables and grains into products.

  • 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.

  • Keep up with innovations in food manufacturing

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

  • Implement short term objectives

    Define priorities and immediate actions for the short future.

  • Apply GMP

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

  • Set production KPI

    Set and achieve KPIs in line with company strategy and ensure customer requirements are met.

  • Interpret data in food manufacturing

    Interpret data from different sources, like market data, scientific papers, and customers requirements in order to research development and innovation in food sector.

  • Apply control process statistical methods

    Applies statistical methods from Design of Experiments (DOE) and Statistical Process Control (SPC) in order to control manufacturing processes.

  • Oversee production requirements

    Oversee production processes and prepare all the resources needed to maintain an efficient and continuous flow of production.

  • Identify hazards in the workplace

    Perform safety audits and inspections on workplaces and workplace equipment. Ensure that they meet safety regulations and identify hazards and risks.

Optional knowledge and skills

legislation about animal origin products apply foreign language for international trade perform strategic planning in the food industry manage communications with food industry governmental bodies assess environmental plans against financial costs manage staff mitigate waste of resources advocate for consumer matters in production plants plan medium to long term objectives hire new personnel manage medium term objectives monitor developments used for food industry adapt production levels lead process optimisation ensure continuous preparedness for audits food safety standards