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OaSIS 2025 Version 1.0
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92012.00 – Supervisors, food and beverage processing

Supervisors in food and beverage processing supervise and coordinate the activities of workers who operate processing and packaging machines, and workers who grade food and beverage products.

Overview

Example job titles

  • 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) coordinator
  • 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

Core competencies

  • Management of Personnel Resources to train staff in job duties, food safety procedures and hygiene practices and recommend personnel actions, such as hirings and promotions
  • Time Management to coordinate and prioritize tasks such as processing, packaging or quality control inspections to meet production goals
  • Categorization Flexibility and Information Ordering to establish methods to meet work schedules and recommend work measures to improve productivity and product quality
  • Selective Attention to supervise the activities of workers who process, package, test and grade food and beverage products to ensure all safety procedures are followed
  • Leadership to motivate and inspire team members, delegate tasks effectively and foster a positive culture in the food and beverage processing environment
  • Knowledge in Manufacturing, Processing and Production to understand production processes from raw material intake to finished product packaging to ensure consistent product quality and safety

Main duties

This group performs some or all of the following duties:

  • Supervise, coordinate and schedule the activities of workers who process, package, test and grade food and beverage products
  • Establish methods to meet work schedules and coordinate work activities with other departments
  • Resolve work problems and recommend measures to improve productivity and product quality
  • Requisition materials and supplies
  • Train staff in job duties, safety procedures and company policy
  • Recommend personnel actions such as hirings and promotions
  • Prepare production and other reports.

Additional information

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

Similar occupations classified elsewhere

NOC hierarchy breakdown

NOC version

NOC 2021 Version 1.0

Broad occupational category

9 – Occupations in manufacturing and utilities

TEER

2 – Occupations usually require a college diploma or apprenticeship training of two or more years; or supervisory occupations

Major group

92 – Processing, manufacturing and utilities supervisors and utilities operators and controllers

Sub-major group

920 – Supervisors, processing, manufacturing, assembly and fabrication occupations

Minor group

9201 – Supervisors, processing and manufacturing occupations

Unit group

92012 – Supervisors, food and beverage processing

Occupational profile

92012.00 – Supervisors, food and beverage processing

O*NET in-it

This page includes information from the O*NET 27.2 Database by the U.S. Department of Labor, Employment and Training Administration (USDOL/ETA). Used under the CC BY 4.0 license. O*NET® is a trademark of USDOL/ETA. Employment and Social Development Canada has modified all or some of this information. USDOL/ETA has not approved, endorsed, or tested these modifications.