Profession food production planner

Food production planners prepare production plans, evaluate all the variables in the process and strive to ensure that production objectives be achieved.

Would you like to know what kind of career and professions suit you best? Take our free Holland code career test and find out.

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.

  • Food legislation

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

  • Statistics

    The study of statistical theory, methods and practices such as collection, organisation, analysis, interpretation and presentation of data. It deals with all aspects of data including the planning of data collection in terms of the design of surveys and experiments in order to forecast and plan work-related activities.

Skills

  • Enhance production workflow

    Enhance the product workflow by analysing and developing logistics plans that impact production as well as distribution.

  • Adapt production levels

    Adapt current production levels and strive to improve the current production rates looking for economic gains and margins. Negotiate improvement with sales, dispatch and distribution departments.

  • Keep up with innovations in food manufacturing

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

  • Support management of raw materials

    Support management of raw materials and plants required by the department for production. Oversee the needs for material and notify when stock levels reach re-order levels.

  • 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.

  • Maintain updated professional knowledge

    Regularly attend educational workshops, read professional publications, actively participate in professional societies.

  • Detect bottlenecks

    Identify bottlenecks in the supply chain.

  • 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.

  • Give instructions to staff

    Give instructions to subordinates by employing various communication techniques. Adjust communication style to the target audience in order to convey instructions as intended.

  • Monitor ingredient storage

    Monitor ingredient storage and expiry dates via weekly reporting leading to good stock rotation and reduction of waste.

  • Schedule regular machine maintenance

    Schedule and perform regular maintenance, cleaning, and repairs of all equipment. Order necessary machine parts and upgrade equipment when necessary to ensure optimal performance.

  • Apply HACCP

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

  • Apply GMP

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

  • Disaggregate the production plan

    Splits production plan in daily, weekly, and monthly plans with clear objectives and targets required.

  • 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.

  • Create food production plan

    Delivers the production plan within agreed budgetary and service levels.

  • 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.

  • Analyse production processes for improvement

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

  • Manage backlogs

    Manage work control status and backlogs to ensure completion of work orders.

  • Apply control process statistical methods

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

  • Meet productivity targets

    Devise methods to determine improvement in productivity, adjusting the goals to be reached and the necessary time and resources.

  • Implement short term objectives

    Define priorities and immediate actions for the short future.

Optional knowledge and skills

plan self-organisation apply scientific methods hire new personnel be at ease in unsafe environments write routine reports act reliably analyse work-related written reports provide written content keep food laboratory inventory liaise with managers apply foreign language for international trade write work-related reports liaise with colleagues food safety standards assess ergonomics of the workplace lead process optimisation keep up-to-date with regulations use a computer plan food plant production activities