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Testers and graders, food and beverage processing

OaSIS code 94143.00

Testers and graders in food and beverage processing test or grade ingredients and finished food or beverage products to ensure conformance to company standards.

Overview

Also known as

  • Beef grader
  • Beer tester
  • Cheese grader
  • Fish grader
  • Milk grader
  • Poultry grader
  • Product tester - food and beverage processing
  • Tobacco grader

Main duties

This group performs some or all of the following duties:

  • Take samples of products at various stages of processing
  • Examine ingredients or finished products by sight, touch, taste and smell or weigh materials to ensure conformance to company standards
  • Conduct routine tests for product specifications such as colour, alcohol content, carbonation, moisture content, temperature, fat content and packaging
  • Grade or sort raw materials or finished products
  • Ensure hygiene and sanitation practices conform to policies and regulations
  • Advise supervisors of ingredient or product deficiencies.

Additional information

  • Progression to supervisory positions is possible with experience.
  • There is little mobility among the various types of testers and graders in this unit group.

Similar occupations classified elsewhere

Exclusions:

  • Agricultural and fish products inspectors (22111)
  • Supervisors, food and beverage processing (92012)
  • Food processing quality control technologist (in 22100.01 Chemical technologists)
  • Food processing quality control technician (in 22100.02 Chemical technicians)

Skills match:

View occupations with similar skills and abilities requirements

NOC hierarchy breakdown

NOC version

NOC 2021 Version 1.0

Broad occupational category

9 – Occupations in manufacturing and utilities

TEER

4 – Occupations usually require a secondary school diploma; or several weeks of on-the-job training

Major group

94 – Machine operators, assemblers and inspectors in processing, manufacturing and printing

Sub-major group

941 – Processing and manufacturing machine operators and related production workers

Minor group

9414 – Machine operators and related workers in food, beverage and associated products processing

Unit group

94143 – Testers and graders, food and beverage processing

Occupational profile

94143.00 – Testers and graders, food and beverage processing

Work characteristics

Work characteristics gathers the various components describing the work environment of each occupation, such as employers, work activities, and the work context. Each category displays up to 10 descriptors in descending order based, firstly, on their attributed ratings by the level of complexity (for Work Activities) or other measurement dimensions (for Work Context), and secondly, in alphabetical order. The whole list of descriptors and their ratings can be expanded at the bottom of each page.

Work Activities

Proficiency or complexity level
Clerical Activities
3 - Moderate Level
Controlling Machines and Processes
3 - Moderate Level
Estimating the Quantifiable Characteristics
3 - Moderate Level
Evaluating Information to Determine Compliance
3 - Moderate Level
Handling and Moving Objects
3 - Moderate Level

Work Context

Structural Job Characteristics

Structured versus Unstructured Work
Degree of freedom to determine tasks and priorities
2 - Low amount of freedom
Work Week Duration
Worked hours in a typical week
2 - Between 35 to 40 hours

Physical Work Environment

Physical Proximity
Physical distance from others
3 - Somewhat close (e.g. share office)

Physical Demands

Sitting
Duration
1 - Very little time
Standing
Duration
5 - All the time, or almost all the time
Bending or Twisting the Body
Duration
2 - Less than half the time

Interpersonal Relations

Contact with Others
Frequency
4 - Every day, a few times per day
Duration
4 - More than half the time
Work with Work Group or Team
Importance
2 - Somewhat important
Frequency
3 - Once a week or more but not every day

Workplaces/employers

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

Skills and abilities

This section displays the various competencies required for an occupation. Each category displays up to 10 descriptors in descending order based, firstly, on their attributed ratings by the level of proficiency (for Skills and Abilities) or importance (for Personal Attributes) and secondly, in alphabetical order. The whole list of descriptors and their ratings can be expanded at the bottom of each page.

Abilities

Proficiency or complexity level
Auditory Attention
3 - Moderate Level
Control of Settings
3 - Moderate Level
Finger Dexterity
3 - Moderate Level
Manual Dexterity
3 - Moderate Level
Perceptual Speed
3 - Moderate Level

Skills

Proficiency or complexity level
Operation Monitoring of Machinery and Equipment
3 - Moderate Level
Quality Control Testing
3 - Moderate Level
Coordinating
2 - Low Level
Critical Thinking
2 - Low Level
Decision Making
2 - Low Level

Personal Attributes

Importance
Attention to Detail
5 - Extremely important
Analytical Thinking
4 - Highly important
Collaboration
4 - Highly important
Concern for Others
4 - Highly important
Independence
4 - Highly important

Interests

The OaSIS uses the Holland Codes to describe the work-related interests. According to the Holland model, people work best in work environments that match their preferences, which means that people and work environments can be matched for a best fit. Occupational environments in Holland’s theory are described according to a combination of main interests and the activities they represent. There are six interests in the Holland typology: Realistic, Investigative, Artistic, Social, Enterprising and Conventional. All occupations in OaSIS have up to three interests assigned to them.

Interests

Preferences for work environments and outcomes.

Interests profile: RCI

Realistic (R)

Realistic occupations are characterized by the dominance of activities that entail the explicit, ordered or systematic manipulation of objects, tools, machines and animals. Many of these occupations do not involve a lot of paperwork or working closely with others.

Conventional (C)

Conventional occupations are characterized by the dominance of activities that entail following sets of procedures and routines. These activities may include systematic manipulation of data, such as keeping records, filing materials, reproducing materials, organizing written and numerical data according to a prescribed plan, and operating business and data processing. They often require following a clear line of authority and usually involve working with data and details more than with ideas.

Investigative (I)

Investigative occupations are characterized by the dominance of activities that entail the observation and systematic or creative investigation of physical, biological, or cultural phenomena. These occupations require an extensive amount of thinking and frequently involve working with ideas, searching for facts and figuring out problems mentally.

Employment requirements

Employment requirements includes the education, training, certifications and the knowledge required to work in each occupation. The Knowledge category displays up to 10 descriptors in descending order based, firstly, on their attributed ratings by the level of proficiency, and secondly, in alphabetical order. The whole list of Knowledge descriptors and their ratings can be expanded at the bottom of each page.

Education, certification and licensing

  • Completion of secondary school is usually required.
  • Experience as a machine operator or labourer in the food or beverage processing industry may be required.
  • On-the-job training is usually provided.

Knowledge

Knowledge level
Public Safety and Security
2 - Intermediate Level
Agriculture and Horticulture
1 - Basic Level
Biology
1 - Basic Level
Chemistry
1 - Basic Level
Clerical
1 - Basic Level

Skills for success

 
Skills for Success Model
 
Skills for Success are skills that help you in a quickly changing world. Everyone benefits from having these skills. They can help you to get a job, progress at your current job or even change jobs. The skills also help you become an active member of your community and succeed in learning.
 
 
Linkages Between ESDC Skills Models and Frameworks
 
ESDC makes available a dictionary of over 300 terms (or descriptors) and definitions, known as the Skills and Competencies Taxonomy (SCT). Descriptor information from the Taxonomy is used in the Occupational and Skills Information System (OaSIS).
 
While there is general commonality of meaning between the descriptors in the SCT and the Skills for Success model, there are some differences in their definitions due to their distinct purposes. The Skills for Success Model [9 broadly defined skills] identifies the skills that are universally applicable. The SCT displays specific skills and competency requirements for 900 occupations. Users of the Skills for Success Model and Essential Skills content may find competency information from the Taxonomy and the OaSIS to be complementary.
 
Stay tuned to this section for more information and updates regarding linkages between the Skills for Success model and the OaSIS.

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.

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