View subgroup

Search

Search by job title
Search by CH code

9213.0 – Supervisors, food, beverage and associated products processing

Supervisors in this group supervise and co-ordinate the activities of workers who operate processing and packaging machines, and workers who grade food and beverage products.

Profile

Example titles Help

  • Bottling supervisor - food and beverage processing
  • Brewer supervisor
  • Fish processing supervisor
  • Flour milling team supervisor
  • Food product testers supervisor
  • Hazard analysis critical control point (HACCP) co-ordinator
  • Meat packing supervisor
  • Packaging supervisor - food and beverage processing
  • Poultry graders foreman/woman
  • Production supervisor - food and beverage processing
  • Tobacco processing supervisor
  • Vegetable packing supervisor

Main characteristics Help

  • General learning ability to establish methods to meet work schedules and recommend work measures to improve productivity and product quality
  • Verbal ability to train staff in job duties, safety procedures and company policies, and to recommend personnel actions such as hirings and promotions
  • Numerical ability and Clerical perception to requisition materials and supplies and to prepare production and other reports
  • Directive interest in supervising the activities of workers who process, package, test and grade food, beverage and tobacco products
  • Innovative interest in co-ordinating work activities with other units in food, beverage and tobacco processing industries; and in resolving work problems
  • Methodical interest in scheduling activities of workers

Aptitudes Help

One of five levels assigned for each factor, with levels representing normal curve distribution of the labour force:

G
General learning ability
V
Verbal ability
N
Numerical ability
S
Spatial perception
P
Form perception
Q
Clerical perception
K
Motor co-ordination
F
Finger dexterity
M
Manual dexterity
Levels legend, text description directly below.
  1. The highest 10% of the working population
  2. Upper third, exclusive of the highest 10%
  3. Middle third of the working population
  4. Lowest third, exclusive of the lowest 10%
  5. Lowest 10% of the working population

An individual's overall capacity to learn the skills needed to perform job duties is based on his or her specific aptitudes for acquiring information and transforming it into action.

General learning ability G-3

Ability to 'catch on' or understand instructions and underlying principles; to reason and make judgments.

Verbal ability V-3

Ability to understand the meaning of words and the ideas associated with them, and to use them effectively; to comprehend language, to understand relationships between words and to understand the meaning of whole sentences and paragraphs; to present information or ideas clearly.

Numerical ability N-3

Ability to carry out arithmetical processes quickly and accurately.

Spatial perception S-4

Ability to think visually about geometric forms and comprehend the two dimensional representation of three dimensional objects; to recognize the relationships resulting from the movement of objects in space. May be used in such tasks as blueprint reading and in solving geometry problems. Frequently described as the ability to 'visualize' objects of two or three dimensions.

Form perception P-4

Ability to perceive pertinent detail in objects and in pictorial and graphic material; to make visual comparisons and discriminations and to see slight differences in shapes and shadings of figures and widths and lengths of lines.

Clerical perception Q-3

Ability to perceive pertinent detail in verbal or tabular material; to observe differences in copy, to proofread words and numbers, and to avoid perceptual errors in arithmetical computation.

Motor co-ordination K-4

Ability to co-ordinate eyes, hands and fingers rapidly and accurately when required to respond with precise movements.

Finger dexterity F-4

Ability to move the fingers and manipulate small objects with the fingers rapidly and/or accurately.

Manual dexterity M-4

Ability to move the hands easily and skillfully; to work with the hands in placing and turning motions.

Interests Help

Three of five descriptive factors, assigned in order of predominance and lower case rating indicating weaker representation:

D
Directive
I
Innovative
M
Methodical
O
Objective
S
Social
Directive D

Directive persons like to take charge and control situations. They like to take responsibility for projects that require planning, decision making and co-ordinating the work of others. They are able to give direction and instructions easily. They enjoy organizing their own activities. They see themselves as independent and self-directing.

Innovative i

Innovative persons like to explore things in depth and arrive at solutions to problems by experimenting. They are interested in initiating and creating different ways to solve questions and present information. They enjoy scientific subjects. Innovative persons prefer to be challenged with new and unexpected experiences. They adjust to change easily.

Methodical m

Methodical persons like to have clear rules and organized methods to guide their activities. They prefer working under the direction or supervision of others according to given instructions, or to be guided by established policies and procedures. Methodical persons like to work on one thing until it is completed. They enjoy following a set routine and prefer work that is free from the unexpected.

Data, people, and things Help

Data

0
Synthesizing
1
Co-ordinating
2
Analyzing
3
Compiling
4
Computing
5
Copying
6
Comparing
7
N/A
8
Not Significant

People

0
Mentoring
1
Negotiating
2
Instructing - Consulting
3
Supervising
4
Diverting
5
Persuading
6
Speaking - Signaling
7
Serving - Assisting
8
Not significant

Things

0
Setting up
1
Precision working
2
Controlling
3
Driving - Operating
4
Operating - Manipulating
5
Tending
6
Feeding - Offbearing
7
Handling
8
Not significant
Data Co-ordinating 1

Determining time, place and sequence of operations or actions to be taken based on analysis of data; executing determinations and/or reporting events.

People Supervising 3

Determining or interpreting work procedures for a group or team of workers, assigning specific duties to them, maintaining harmonious relations and promoting efficiency.

Things Not significant 8

Not significant

Physical activities Help

V - Vision

1
Close visual acuity
2
Near vision
3
Near and far vision
4
Total visual field

H - Hearing

1
Limited
2
Verbal interaction
3
Other sound discrimination

L - Limb co-ordination

0
Not relevant
1
Upper limb co-ordination
2
Multiple limb co-ordination

C - Colour discrimination

0
Not relevant
1
Relevant

B - Body position

1
Sitting
2
Standing and/or walking
3
Sitting, standing, walking
4
Other body positions

S - Strength

1
Limited
2
Light
3
Medium
4
Heavy
Vision Vision V-3

The use of sight in the work performed. The levels are organized in terms of the visual field involved in the performance of the work.

3 - Near and far vision

Some work activities involve the monitoring of processes, objects or situations in the work environment that are far from the worker. Other work activities involve Near vision (2).

Examples:

  • installing shingles/tiles on roofs
  • conducting surveys to establish legal property boundaries
  • developing trading strategies by monitoring market conditions from the exchange floor
Colour discrimination Colour discrimination C-0

The use of colour descrimination to identify, distinguish and match colours and different shades of the same colours.

0 - Not relevant

Colour discrimination is not relevant in the performance of the work.

Examples:

  • cleaning windows
  • providing information over the telephone
  • interviewing, hiring and overseeing staff training
  • translating documents
Hearing Hearing H-2

The use of hearing in the work performed. The levels are organized in terms of the type of auditory discrimination involved in the performance of the work.

2 - Verbal interaction

Work activities involve communication with colleagues, clients and/or the public on a regular basis.

Examples:

  • operating directory listing systems to provide directory assistance to customers
  • resolving work problems and recommending measures to improve productivity
  • consulting with families of the deceased regarding funeral services
  • analyzing and providing advice on managerial methods and organization of establishments
Body position Body position B-3

Primary type of posture or body movement involved in performing the work. These postures or body movements range from simple to complex and from sedentary to mobile.

3 - Sitting, standing, walking

This level involves work activities in combinations and varying degrees of Sitting (1) and Standing and/or walking (2).

Examples:

  • teaching students through lectures, discussions, audio-visual presentations and field studies
  • assessing land values for taxation purposes
  • ensuring that systems and equipment are operating efficiently on job sites
  • supervising and co-ordinating the activities of workers who cut or stitch fabric, fur or leather garments
Limb co-ordination Limb co-ordination L-0

The use of limbs in performing work.

0 - Not relevant

Work activities do not involve co-ordination of limbs.

Examples:

  • counselling clients and providing therapy
  • proofreading materials before publication
  • greeting patrons at entrances to restaurant dining rooms
  • responding to enquiries at an information desk
Strength Strength S-1

The use of strength in the handling of loads such as pulling, pushing, lifting and/or moving objects during the work performed.

1 - Limited

Work activities involve handling loads up to 5 kg.

Examples:

  • examining and analyzing financial information
  • selling insurance to clients
  • conducting economic and technical feasibility studies
  • administering and marking written tests

Environmental conditions Help

Location

L1
Regulated inside climate
L2
Unregulated inside climate
L3
Outside
L4
In a vehicle or cab

Hazards

H1
Dangerous chemical substances
H2
Biological agents
H3
Equipment, machinery, tools
H4
Electricity
H5
Radiation
H6
Flying particles, falling objects
H7
Fire, steam, hot surfaces
H8
Dangerous locations

Discomforts

D1
Noise
D2
Vibration
D3
Odours
D4
Non-toxic dusts
D5
Wetness
Discomforts Odours D3

Work conditions that create disturbances but are not hazardous. In general, these conditions create discomfort, but are not direct sources of injury. In extreme instances, however, these conditions might cause injury.

D3 - Odours

The presence of noxious, intense or prolonged odours in the work environment.

Examples:

  • cooking meals
  • colouring, waving and styling hair
  • preserving and sanitizing human remains
  • using industrial cleaning solutions
  • preparing standard cuts of meat, poultry and fish products for sale
Location Regulated inside climate L1

The work performed is carried out indoors in a regulated environment, indoors in an unregulated environment, outdoors or in a vehicle. In many occupations, the Main Duties may be performed in more than one location. Therefore, a group may have more than one Location code, for example:

  • firefighting and fire prevention duties
  • maintenance of interior/exterior of buildings
  • managing operations and paperwork of farms

L1 - Regulated inside climate

A normal controlled environment such as an office, hospital or school.

Employment requirements Help

Education/training Help

1
No formal education or training requirements
2
Some high school education and/or on the job training or experience
3
High school
4
Course work, training, workshops and/or experience related to the occupation
5
Apprenticeship, specialized training, vocational school training
6
College, technical school (certificate, diploma)
7
Undergraduate degree
8
Post-graduate or professional degree
+
Additional requirement beyond education and training
R
Regulated requirement(s)
4+, 6+, R
  • Completion of secondary school is usually required.
  • Post-secondary education in microbiology or chemistry may be required for some positions in this group.
  • Several years of experience in the food or beverage processing industry are required.
  • Hazard analysis critical control point (HACCP) co-ordinators require HACCP certification and several years of experience in quality assurance of food production.

Workplaces/employers Help

  • Bakeries
  • Breweries
  • Dairies
  • Fish plants
  • Flour mills
  • Food, beverage and tobacco processing establishments
  • Fruit and vegetable processing plants
  • Meat plants
  • Sugar refineries

Exclusions Help

Remarks Help

  • Hazard analysis critical control point (HACCP) co-ordinators identify, evaluate, control and prevent hazards at all stages of the food production process.

Breakdown summary

Broad occupational category
9 – Occupations in manufacturing and utilities
Skill level
B – Occupations usually require college education, specialized training or apprenticeship training
Minor group
92 – Processing, manufacturing and utilities supervisors and central control operators
Minor group
921 – Supervisors, processing and manufacturing occupations
Unit group
9213 – Supervisors, food and beverage processing
Version
NOC 2016 Version 1.3
Report a problem on this page
Date modified: