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Fruit and vegetables inspectors

OaSIS code 22111.02

Fruit and vegetable inspectors inspect agricultural products for conformity to prescribed production, storage and transportation standards. Supervisors of agricultural products inspectors are also included in this occupation.

Overview

Also known as

  • Fruit and vegetables inspector

Main duties

This group performs some or all of the following duties:

  • Inspect fresh and frozen fruit and vegetables at inspection centres and prepare reports on crop production and market conditions.

Additional information

  • Progression to managerial positions in this field is possible with experience.

Similar occupations classified elsewhere

Exclusions:

  • Public and environmental health and safety professionals (21120)

NOC hierarchy breakdown

NOC version

NOC 2021 Version 1.0

Broad occupational category

2 – Natural and applied sciences and related occupations

TEER

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

Major group

22 – Technical occupations related to natural and applied sciences

Sub-major group

221 – Technical occupations related to natural sciences

Minor group

2211 – Technical occupations in life sciences

Unit group

22111 – Agricultural and fish products inspectors

Occupational profile

22111.02 – Fruit and vegetables inspectors

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
Evaluating Information to Determine Compliance
4 - High Level
Inspecting Equipment, Structures, or Material
4 - High Level
Judging Quality
4 - High Level
Applying New Knowledge
3 - Moderate Level
Clerical Activities
3 - Moderate Level

Work Context

Structural Job Characteristics

Structured versus Unstructured Work
Degree of freedom to determine tasks and priorities
3 - Moderate 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
2 - Less than half the time
Standing
Duration
4 - More than half the time
Bending or Twisting the Body
Duration
3 - About half the time

Interpersonal Relations

Contact with Others
Frequency
4 - Every day, a few times per day
Duration
3 - About 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

  • Government departments and agencies
  • Private sector food processing companies

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
4 - High Level
Pattern Identification
4 - High Level
Arm-Hand Steadiness
3 - Moderate Level
Colour Perception
3 - Moderate Level
Far Vision
3 - Moderate Level

Skills

Proficiency or complexity level
Monitoring
4 - High Level
Quality Control Testing
4 - High Level
Critical Thinking
3 - Moderate Level
Decision Making
3 - Moderate Level
Evaluation
3 - Moderate Level

Personal Attributes

Importance
Attention to Detail
4 - Highly important
Active Learning
3 - Important
Adaptability
3 - Important
Analytical Thinking
3 - Important
Collaboration
3 - Important