Food Processor

EXCERPT FROM OVERVIEW OF OCCUPATIONAL STANDARD

FOOD PROCESSOR

STANDARD ZANIMANJA (OCCUPATIONAL STANDARD)

1. OSNOVNE KARAKTERISTIKE (BASIC CHARACTERISTICS)

1.1 Naziv zanimanja(Name of the occupation)

Prehrambeni prerađivač (Food processor)

1.2 Šifra zanimanja (Code of the occupation)

751

1.3 Struka (Occupation family)

Agriculture and food processing

1.4 Međunarodna kvalifikacija (International classification)

751

1.5 NIVO POTREBNIH KVALIFIKACIJA (Level of required classification)

3

2. KLJUČNI POSLOVI TE POTREBNA ZNANJA, VJEŠTINE I KOMPETENCIJE (KEY TASKS AND REQUIRED KNOWLEDGE, SKILLS AND COMPETENCE)

2.1 OPIS ZANIMANJA (description of the occupation)

The food processor carries out work in the processing of fruits and vegetables, brewery, wine-making and production of strong alcoholic beverages and other food processing industries.

2.2 Grupa poslova / ključni poslovi / aktivnosti (Group of tasks / key tasks / activities)

2.3. Potrebna znanja, vještine i kompetencije (Required knowledge, skills and competence)

Preparation and organisation of work

  • Participate in the reception, storage and preparation of raw materials and raw materials
  • Organize own work and work with smaller groups
  • Overview of operating instructions and technical documentation (work order, laboratory reports, technical-technical instructions by product type, start-up time, type of technological process)
  • Prepare the workplace
  • Provide personal hygiene and hygiene of work space and workplace
  • Prepare the workplace and working resources (raw materials, machines, equipment and tools, checking and adjusting the microclimate conditions)

Knowledge

  • Specifie raw material and raw material
  • Identify organoleptic properties of raw materials
  • Explain the concept and types of maturity of the raw material
  • Establish basic microbiological processes
  • Describe the necessary conditions for storing raw materials
  • Differentiate raw material preparation processes
  • Explain the meaning of regulations and standards

 

Skills

  • Participate in the purchase of raw materials and raw material from suppliers
  • Perform sampling and selection of raw materials based on organoleptic properties
  • Assess the degree of maturity of the raw material
  • Adjust the temperature, humidity and light in the storage
  • Prepara raw materials by product types
  • Identify the raw material crash
  • Take into account the regulations and standards in working with materials
  • Use measuring instruments

 

Competences

  • Demonstrate independence and responsibility in the work
  • Show communication capability
  • Indicate readiness for team work
  • Monitor all achievements in the food industry (applying food standards)

Operational tasks

  • Conduct the production process of various semi-products and products
  • Produces different products of plant origin
  • Perform organoleptic quality control
  • Participate in packaging and storage of semi-finished products and products

Knowledge

  • Describe machine materials and elements
  • Differentiate ways of processing raw materials
  • Identify the properties of semi-products and products
  • Describe the basic processes of producing different products
  • Describe the type, texture and importance of microorganisms
  • Describe the meaning of microbiological processes in nutrition
  • Describe standards (ISO, HACCAP, HALAL, …) for manufacturing various semi-products and products
  • Describe sampling procedures for raw materials (semi-products), raw materials, products during production and finished product for analysis
  • Indicate the organoleptic characteristics of raw materials and raw materials and finished products
  • Explain the consequences of microbiological processes on product quality
  • Differentiate parameters for storage of products and semi-products
  • Differentiate types of packaging material and packaging
  • Differentiate ways of packaging
  • Name means of transport
  • Describe standards for packaging and storage

 

Skills

  • Use a variety of raw materials and supplies
  • Serve machines and production equipment
  • Participate in creating the conditions for launching technological production lines
  • Use different ways of preserving
  • Notice failure of the semi-finished products and products
  • Perform work tasks in accordance with standards (ISO, HACCAP, HALAL, …) of production of various semi-products and products
  • Perform sampling
  • Perform organoleptic examination of raw materials (semi-products), raw materials, products during production and finished products
  • Notice defect in the semi-finished product or finished product
  • Rationally uses storage space by surface and height
  • Set the storage parameters
  • Serve filling and packaging machines
  • Pack semi-finished and finished products
  • Use a suitable type of packaging
  • Transport in the production and storage process
  • Skilfully manipulate machines in the warehouse
  • Applies standards as per packaging and storage instructions

 

Competences

  • Show the readiness to handle various accessories, equipment, machines and devices
  • Communicate skillfully
  • Indicate readiness for teamwork
  • Show the economy in operation
  • Monitor all achievements in the food industry (applying food standards)
  • Indicate readiness to solve on-site problems
  • Be inspired work independence
  • Take responsibility for personal work
  • Is capable of solving on-site problems
  • Be inspires+d accountability and skill in work

Communication, commercial and administrative tasks

  • Communication with superiors, associates and clients (customers, clients)
    • Communicate with his superior
    • Communicate with associates
    • Communicate with clients
  • Raw material supply
    • Participate in the procurement of raw materials
  • Completing the working documentation
    • Complete warehousing and production reports

Knowledge

  • Describe business communication rules
  • Describe the type and cost structure
  • Describe marketing and market
  • Differentiate basic and working assets

 

Skills

  • Communicate in written and oral form
  • Use information technology in communication
  • Govern on the basics of communication in a foreign language

 

Competences

  • Have tendency of the initiative
  • Have positive attitude towards change and innovation

Quality assurance, safety at work, preserving health and the environment

  • Maintain personal hygiene, equipment hygiene and work space
  • Apply protective measures at work and environmental protection

Knowledge

  • Explains the importance of personal and general hygiene
  • Differentiate means for personal hygiene, equipment hygiene and work space
  • Describe hygiene standards
  • Arrange measures and explain the importance of safety at work
  • Observe safety and environmental laws and regulations

 

Skills

  • Use proper personal hygiene agents and disinfectants
  • Use proper personal protection means (gloves, mantil, dezobar …)
  • Maintain the hygiene of equipment and work space with proper use of the means
  • Apply hygiene standards
  • Apply safety protocols
  • Apply instructions on safe operation on machines
  • Use personal protective equipment (as specified by the applicable regulations)
  • Undertake emergency measures and participate in providing first aid
  • Dispose of proper waste

 

Competences

  • Shows self-confidence in maintaining personal hygiene and hygiene of the drive
  • Monitor all achievements in the food industry (applying food standards)
  • Demonstrate awareness of the need for security and accountability
  • Be inspired work independence
  • Indicate responsibility for the implementation of occupational safety and environmental protection measures
  • Indicate readiness for self-improvement

2.4 Poželjni stavovi koje se odnose na zanimanje (Desirable attitudes related to the occupation)

3. RELEVANTNOST ZANIMANJA (RELEVANCE OF THE OCCUPATION)

3.1 Potrebe na tržištu rada (Needs at the labour market)

There are significant labor market needs

4. OSIGURANJE KVALITETE (QUALITY ASSURANCE)

4.1 Članovi ekspertne grupe (Expert group members)

  • Suad Alić – Direktor – JU Srednja škola poljoprivrede, prehrane i uslužnih djelatnosti Sarajevo
  • Dušan Sarajlić – APOSO
  • Mirjana Lolić – JU Poljoprivredno-prehrambena škola Prijedor
  • Suzana Mršić – JU Poljoprivredno-prehrambena škola Prijedor
  • Adalbert Vonsović – JU Poljoprivredna i medicinska škola Brčko
  • Eldad Mrkaljević – JU Poljoprivredna i medicinska škola Brčko
  • Gordana Vuković – JU Centar srednjih škola Trebinje
  • Milka Kantar – Unija udruženja poslodavaca Republike Srpske
  • Edin Strukan – Pedagoški zavod USK 

4.2 Predlagatelji (Proponents)

Competent education authorities

4.3 Web-stranica na kojoj je odluka o usvajanju standarda zanimanja objavljena

(Web-page of the decision on adoption of the occupational standard)

www

4.4 Rok do kojeg standard zanimanja treba evaluirati (The deadline by which the OS should be reviewed)

5 years

5. DODATNE INFORMACIJE (ADDITIONAL INFORMATION)

5.1 Specifična zakonska regulativa za zanimanje (Specific regulations for the occupation)

5.2 Rizici i radni uvjeti (Risks and working conditions)

5.3 Specifični zahtjevi (Specific requirements)

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