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NOC 2021 Version 1.0.0

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92012 – 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. They are employed in fruit and vegetable processing plants, dairies, flour mills, bakeries, sugar refineries, fish plants, meat plants, breweries and other food and beverage processing establishments.

Profile

Example 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

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.

Employment requirements

  • 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) coordinators require HACCP certification and several years of experience in quality assurance of food production.

Additional information

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

Exclusions

Breakdown summary

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
Version
NOC 2021 Version 1.0
Date modified: