T Levels focus on vocational skills and can help students into skilled employment, higher study or apprenticeships. Each T Level includes an in-depth industry placement that lasts at least 45 days. Students get valuable experience in the workplace; employers get early sight of the new talent in their industry.
This occupational standard has options. This document is currently showing the following option:
T Levels focus on vocational skills and can help students into skilled employment, higher study or apprenticeships. Each T Level includes an in-depth industry placement that lasts at least 45 days. Students get valuable experience in the workplace; employers get early sight of the new talent in their industry.
This occupation is found in a wide range of settings across the food and drink manufacturing industry. The role could typically be carried out in a factory or product development environment. Food Industry Technologists may be employed in a large or small food manufacturer, or in a wider supply chain, such as producers or retailers. Food Industry Technologists may be employed within a food quality specialist or product development role.
The broad purpose of the occupation is to ensure the smooth transition of food and drink products from concept to consumption. Food Industry Technologists are the guardians of food quality and safety and ensure that products are of the highest standard, meet legislation and are safe to eat and drink. They maintain documentation in line with product specifications and company policies. They ensure that technical and quality standards are consistently met whilst optimising efficiency to meet business needs. They may improve existing products as well as launch new ones whilst ensuring product safety and quality. They are subject matter experts in their field and are likely to work with teams to develop effective manufacturing processes ensuring that technical and quality standards are consistently met. A Food Quality Specialist monitors the quality of the food and drink product. A Food Development Specialist contributes to the development of new and existing food products.
In their daily work, an employee is likely to report to a technical professional from the food industry. They interact with a range of internal stakeholders, including teams in production, commercial, supply chain, engineering, finance, and health, safety and environment. They may also deal with external stakeholders such as auditors, suppliers and customers.
An employee in this occupation will be responsible for ensuring that food products are safe to consume and of a consistent appearance, taste and texture to comply with company, customer and industry standards. They initiate and complete tasks following standard processes and proactively resolve technical problems within their levels of responsibility. Using insight from a variety of sources including data analysis and observations, they make recommendations and support the implementation of improved ways of working.
| Duty | KSBs |
|---|---|
|
Duty 1 Ensure the quality of the product at every stage meets specification and legislative requirements. |
|
|
Duty 2 Check manufacturing processing standards and parameters to specification. |
|
|
Duty 3 Check raw material and packaging requirements against the specification. |
|
|
Duty 4 Support the development of processes and systems. |
|
|
Duty 5 Conduct product sampling and interpret the results against the basic principles of food and drink microbiology, chemistry, nutrition and sensory evaluation. |
|
|
Duty 6 Support the development trials of new and existing product samples. |
|
|
Duty 7 Collect, input and analyse process and product data. |
|
|
Duty 8 Investigate non-conforming products and processes and make recommendations to resolve issues. |
|
|
Duty 9 Support continuous improvement of quality control procedures and processes. |
|
|
Duty 10 Communicate and collaborate with technical and non-technical audiences. |
|
|
Duty 11 Comply with legislation and regulations specified within the industry. |
| Duty | KSBs |
|---|---|
|
Duty 12 Contribute to the development of new and existing products through innovation, product research and experimentation. |
|
|
Duty 13 Plan and produce samples from concept to launch. |
|
|
Duty 14 Support the development of product specifications and labelling content. |
|
|
Duty 15 Define sensory analysis and including shelf life evaluation parameters. |
|
|
Duty 16 Benchmark against retained and competitor samples. |
| Duty | KSBs |
|---|---|
|
Duty 17 Audit products and processes to ensure compliance with industry standards. |
|
|
Duty 18 Monitor environmental conditions across the end to end manufacturing process. |
|
|
Duty 19 Quality assure raw materials. |
|
|
Duty 20 Monitor quality processing systems and standards. |
|
|
Duty 21 Raise process and product quality issues, oversee corrective action and update processes. |
K1: Food processing technologies, including, energy transfer, size reduction, mixing and forming.
Back to Duty
K2: Product legislation and regulations in the food and drink industry, including weights and measures, labelling, nutrition and health claims.
Back to Duty
K3: Legislation and regulations specified within the industry including Health and safety, environment, employment, ethical and sustainability.
Back to Duty
K4: Basic principles of microbiology: common food pathogens and toxins and controls including end to end production, spoilage and shelf life.
Back to Duty
K5: Basic principles of food nutrition, to include food chemistry and macro nutrients.
Back to Duty
K6: Methods used in sensory evaluation.
Back to Duty
K7: Food industry standards (for example, British Retail Consortium and other audit bodies).
Back to Duty
K8: Quality Management Systems, Good Manufacturing Processes (GMP), Good Hygiene Practices (GHP), process flow and risk management Standard Operating Processes (SOP).
Back to Duty
K9: The purpose of internal and external audits and how they impact the food industry.
Back to Duty
K10: Methods used to collect, interpret and analyse data.
Back to Duty
K11: Principles of raw materials including sources and factors that affect supply (product authenticity, Threat Assessment and Critical Control (TACCP) and Vulnerability Assessment Critical Control Point (VACCP), sustainable sourcing, ethical issues, supply chain).
Back to Duty
K12: Raw material and product specifications including quality and legal requirements
Back to Duty
K13: Problem solving investigation techniques used to resolve non-conforming product and processes issues and how to identify and implement Continuous Improvements (CI).
Back to Duty
K14: How to cost a product including cost drivers.
Back to Duty
K15: Food safety management systems, including methods of pest control and pest prevention, food hygiene and allergen control.
Back to Duty
K16: The new and existing product development (NPD and EPD) process and the involvement of all business functions.
Back to Duty
K17: Different methods used to communicate and collaborate with technical and non-technical audiences and their advantages and disadvantages.
Back to Duty
K18: Methods used to conduct product research and experimentation and how this can be applied to inform innovation of new and existing products against a product brief.
Back to Duty
K19: Requirements when producing product samples throughout different stages of development.
Back to Duty
K20: The structure and content of a finished product specification, including cost, quality, shelf life and sustainability.
Back to Duty
K21: The importance of evidence based sensory analysis in the food evaluation process.
Back to Duty
K22: Setting valid and reliable sensory analysis and shelf life test parameters.
Back to Duty
K23: Methods used to define, conduct and carry out realistic shelf life tests.
Back to Duty
K24: How to set benchmarking parameters for comparison and evaluation of samples.
Back to Duty
K25: Techniques, methods and standards to be considered when auditing food products and processes.
Back to Duty
K26: How to utilise equipment and techniques to monitor environmental conditions and their impact on food safety, quality and production.
Back to Duty
K27: The techniques and equipment used to monitor the quality of raw materials and their impact on the safety and quality of the final product.
Back to Duty
K28: Cost and production implications that can occur through defective raw materials.
Back to Duty
K29: Monitoring methods and techniques required to check the quality processing systems and standards and their wider impact on the business.
Back to Duty
K30: How to identify, prioritise and escalate process and product quality issues and make recommendations to address them.
Back to Duty
K31: How to prioritise and implement corrective action to update processes.
Back to Duty
S1: Implement and maintain risk management systems (for example, Hazard Analysis and Critical Control Points).
Back to Duty
S2: Review and maintain technical procedures for food businesses.
Back to Duty
S3: Use a range of IT systems to analyse and interpret data to identify trends and drive Continuous Improvement (CI).
Back to Duty
S4: Provide and interpret management data and information (reports and presentations).
Back to Duty
S5: Conduct sensory evaluation activities.
Back to Duty
S6: Contribute to Continuous Improvement (CI).
Back to Duty
S7: Develop and maintain effective relationships with customers, suppliers and colleagues.
Back to Duty
S8: Use problem solving techniques and investigation methods, including root cause analysis.
Back to Duty
S9: Influence and negotiate with colleagues and stakeholders.
Back to Duty
S10: Communicate with colleagues and stakeholders using technical language and methods appropriate to the audience.
Back to Duty
S11: Check raw materials, packaging and finished product quality against legislative requirements and specification.
Back to Duty
S12: Monitor and review manufacturing standards and parameters.
Back to Duty
S13: Support trials on new and existing products.
Back to Duty
S14: Investigate product non-conformance and recommend corrective action.
Back to Duty
S15: Contribute to the development and innovation of new and existing products.
Back to Duty
S16: Plan and produce samples suitable for all stages of the new and existing development process.
Back to Duty
S17: Contribute to the creation of product specifications and label content.
Back to Duty
S18: Contribute to the identification and selection of parameters for sensory analysis and shelf life evaluation.
Back to Duty
S19: Apply agreed standards to compare and evaluate against samples.
Back to Duty
S20: Compile product costings.
Back to Duty
S21: Conduct food product audits against standards and recommend areas for improvement.
Back to Duty
S22: Conduct food process audits against standards and identify non-conformities and recommendations for improvement.
Back to Duty
S23: Measure environmental conditions throughout the food manufacturing process and escalate non-conformities that could impact food safety and product quality.
Back to Duty
S24: Evaluate raw materials against agreed parameters and report non-conformities.
Back to Duty
S25: Measure and evaluate adherence to quality processing systems and standards.
Back to Duty
S26: Identify and communicate products and process issues and make recommendations for corrective action.
Back to Duty
S27: Oversee the implementation of corrective action to address product and process issues.
Back to Duty
S28: Carry out internal audits and participate in external audits.
Back to Duty
S29: Investigate and resolve problems, including customer complaints or quality issues.
Back to Duty
B1: Take personal responsibility for and promote food safety and health and safety.
Back to Duty
B2: Committed to sustainable working practices.
Back to Duty
B3: Take pride in work and strive to achieve operational excellence.
Back to Duty
B4: Take accountability for planning and progressing work to achieve timelines and quality standards.
Back to Duty
B5: Respond and adapt to work demands and situations.
Back to Duty
B6: Recognise importance of escalating issues when required.
Back to Duty
B7: Builds professional relationships across multi-functional teams, works collaboratively, contributes ideas and challenges appropriately.
Back to Duty
B8: Committed to maintaining and enhancing personal competence through Continued Professional Development (CPD).
Back to Duty
Qualification type: T Level
Qualification level: 3
Awarding organisation: NCFE
Approval date: 19/01/2021
Available from: 01/09/2021
Occupational specialism: Technical: Food sciences
Crown copyright © 2024. You may re-use this information (not including logos) free of charge in any format or medium, under the terms of the Open Government Licence. Visit www.nationalarchives.gov.uk/doc/open-government-licence