Food Technology Engineer

EXCERPT FROM OVERVIEW OF OCCUPATIONAL STANDARD IN HIGHER EDUCATION

FOOD TECHNOLOGY ENGINEER

Minimal elements of occupational standard

1. BASIC CHARACTERISTICS

1.1 Name(s) of the occupation

  • Food Technology Engineer

Statistics Agency of Bosnia and Herzegovina, Law on Statistics of BIH (“Official Gazette of BIH” Nos. 26/04 and 42/04), Decision on the introduction and implementation of the classification of professions (“Official Gazette of BIH” No. 100/10)

 

1.2 Code of the occupation

  • 2145 (Statistics Agency of Bosnia and Herzegovina, Decision on the introduction and implementation of the classification of professions (“Official Gazette of BIH” No. 100/10)

 

1.3 Link to the international classification

International standard classification in accordance with the recommendation of the ILO – International Labour Organisation, (Decision on the introduction and implementation of the classification of professions (“Official Gazette of BIH” No. 100/10)

International standard classification in accordance with the recommendation of the ILO – International Labour Organisation) (Decision on the Classification of professions “Official Gazette of the FBIH” No. 60, 2014)

 

1.4 Level of required qualifications

  • QF-BiH 6

2. KEY TASKS AND REQUIRED KNOWLEDGE, SKILLS AND COMPETENCE

2.1 Description of the occupation

  • Planning, organising, and monitoring* of the work within the food processing plants
  • Planning and organising of work in the laboratories for food analyses
  • Working at the scientific and research institutes
  • Planning and controlling of raw materials and final products

*Monitoring in the food industry factories pertains to small industrial plants

 

2.2 Key tasks and required knowledge, skills and competence

(Task groups (key task; key task; etc.)

  • Planning and preparation of production (Short-term and long-term planning, optimization of costs)
    • Analyses of the documents and databases, drafting of a production plan
  • Production process (Guiding of the production process, classification according to the type of products)
    • Drafting of working orders, planning of manning, monitoring of the parameters within the production process and responding to emergency situations during the production process
    • Application of the stoichiometry calculations of the quantitative composition of the standardized
  • Quality Control (Control of raw materials, initial materials and packaging materials, process control, control of the packaging process and final products, quality assurance, control of the storing conditions for the final products)
    • Taking samples in accordance with the working orders ,determining of physical (temperature, pH, density, etc.), chemical (relative acidity, content of ingredients) and microbiological properties (total number of microorganisms, pathogen microorganisms and somatic cells),responding to discrepancies in the raw materials, initial materials and packaging materials
    • Controlling of the production process (use of raw materials, packaging material, initial materials, hygiene of the equipment, working areas and the employees, supervising of the critical control points, etc.)
    • Controlling of the packaging, declarations, labeling, etc.Controlling of the organoleptic, microbiological, physical and chemical properties of the final products
    • Implementation of the legal regulations and quality management systems ISO, HACCP, HALAL, KOSHER, etc.
    • Controlling of the hygiene and sanitary conditions in accordance with the legal regulations and the standards of production.
  • Environmental protection and healthcare (Coordinate the activities pertaining to healthcare and environmental protection, Manage the environmental protection)
  • Implementation of the legal regulations pertaining to occupational health and safety (fire protection, noise protection, hygiene minimum, sanitary examinations, systematic medical examinations), as well as the OHSAS standards
  • Implementation of the legal regulations pertaining to environmental protection (waste water management, solid and liquid waste management, air emissions, etc.), as well as the ISO 14001 standard
  • State administration (ministries, agencies) and local government (cities and municipalities) (Drafting of laws and by-laws, performing the analyses of the economic position, proposing of measures, gathering of data, drafting of information and analyses of business operations, registration of the entities in the food processing industry)
  • Knowledge about and implementation of legal regulations in the field of food processing industry

3. QUALITY ASSURANCE

3.1 Justification of the introduction of the occupational standard

 

3.2 Expert Group Members

  • sc. Zemira Delalić, Univesity of Bihać
  • sc. Suzana Jahić, Univesity of Bihać
  • sc. Delić Duška, University of Banja Luka
  • sc. Vučić Goran, University of Banja Luka
  • sc. Elvis Ahmetović, Univesity of Tuzla
  • sc. Milica Vilušić, Univesity of Tuzla
  • sc. Milenko Blesić, Univesity of Sarajevo
  • sc. Hamid Čustović, Univesity of Sarajevo
  • sc. Đikić Mirha, Univerzitet Sarajevo
  • sc. Salih Tandir, Univesity of Zenica
  • sc. Hajrudin Skender, Univesity of Zenica
  • sc. Hanadija Omanović, University Džemal Bijedić Mostar
  • sc. Semira Sefo, University Džemal Bijedić Mostar
  • sc. Višnja Vasilj, University of Mostar, Mostar Faculty of Agriculture and Food Technology University of Mostar
  • Saima Sajković-Kaljanac, quality control technologist, Atlantic grupa/Argeta d.o.o.
  • Behisa Selimović, quality control technologist, Atlantic grupa/Argeta d.o.o.
  • Dino Bačvić, production manager, Atlantic grupa/Argeta d.o.o.
  • Željka Ćosić, secretary of the Association, Association of farmers of RS
  • Slavko Inić, president, Association for Rural development of Bosnia and Herzegovina
  • Božana Vranješ, senior professional associate, Ministry of agriculture RS
  • Brankica Tomas, senior professional associate, Ministry of agriculture RS
  • Edin Ibrahimpašić, direktor i vlasnik, Pivovara Bihac (Bihac Brewery)
  • Alija Šehović, head of the quality control sector, Menprom d.o.o. Tuzla

 

3.3 Proponent of the occupational standards and the date

 

3.4 The competent institution(s) and the link to the Sector Council expert opinion

 

3.5 The date of entry into the web-portal

 

3.6 The deadline by which the QS should be reviewed

4. ADDITIONAL INFORMATION

4.1 Specific regulations directly related to the occupation

  • Food Act (“Official Gazette of the Republic of Srpska” No. 49/09);
  • Law on wine and brandy (“Official Gazette of the Republic of Srpska” No. 71/09);
  • Rulebook on the contents and implementation of the general and specific conditions for food hygiene (Official Gazette of the Republic of Srpska” Nos. 111/09 , 10/11, and 89/13);
  • Rulebook on the procedure for determining the fulfilment of the conditions for the work of testing laboratories (“Official Gazette of the Republic of Srpska” Nos. 111/09 , 10/11, and 89/13);
  • Food Act (“Official Gazette of Bosnia and Herzegovina” No. 50/04);
  • The Rulebook on food hygiene (“Official Gazette of Bosnia and Herzegovina” No. 04/13);
  • The Rulebook on the hygiene of the food of animal origin (“Official Gazette of BiH” Nos. 03/12 and 28/14);
  • The Rulebook on the disclosure of information about the food to the consumers (“Official Gazette of BiH” No. 68/13).

 

4.2 Occupational risks and working conditions

  • Working in the food processing industry implies spending time in the production plants with artificial lights, with increased noise level, different temperature regimes, and odours.

 

4.3 Specific requirements

  • Hygiene minimum in accordance with the Law on Protection of Citizens from infectious diseases (“Official Gazette of the Republic of Srpska” No. 14/10) and the Rulebook on the contents and the manner of organising of special education (“Official Gazette of the Republic of Srpska” No. 128/10);
  • Successfully passed examination for the work in the Administration of the Republic of Srpska, in accordance with the Law on State Officials.
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