Food preservation

Description

Deterioration factors, controlling factors (temperature, additives, humidity, pH, water activity, etc., including packaging) and food processing methods to preserve food products.

Alternative labels

food safeguarding
conserving food
the preservation of food
food conservation
preserving food
food care
preservation of food

Skill type

knowledge

Skill reusability level

sector-specific

Relationships with occupations

Essential knowledge

Food preservation is an essential knowledge of the following occupations:

Food safety specialist: Food safety specialists organise processes and implement procedures to avoid problems with food safety. They comply with regulations.

Food service vocational teacher: Food service vocational teachers for food service instruct students in their specialised field of study, food service, which is predominantly practical in nature. They provide theoretical instruction in service of the practical skills and techniques the students must subsequently master for a food service-related profession. Food service vocational teachers monitor the students’ progress, assist individually when necessary, and evaluate their knowledge and performance on the subject of food service through assignments, tests and examinations.
Food technologist: Food technologists develop processes for manufacturing foodstuffs and related products based on chemical, physical, and biological principles and technology. They design and plan layouts or equipment, oversee staff, engage in controlling, and improve food technologies in food production processes.
Dietetic technician: Dietetic technicians assist dietitians in planning nutritional programmes and in planning menus for patients as part of an overall treatment plan under supervision of a dietitian. Under supervision of a dietitian, dietetic technicians assist dietitians in patient reviews, enteral feeding discharge planning, and clinical auditing which includes nutritional screening.
Food biotechnologist: Food biotechnologists study the life cycle of food from its preservation up to the spoilage and the food-borne pathogens. They research and understand food-borne diseases in order to prevent them. They ensure that food products abide by government regulations regarding food health and safety.

Fruit and vegetable preserver: Fruit and vegetable preservers tend machines to prepare and preserve fruit and vegetable products. They aim to keep preserved perishable foods in a stable form. Thus, they perform duties such as freezing, preserving, packing after sorting, grading, washing, peeling, trimming and slicing agricultural products.
Fish canning operator: Fish canning operators brine, cook and package fish. They sterilise fish canning lines and introduce fishes in tanks once heads and visceras have been removed from the body. They tend cooking stoves to preheat the fish, and fill the cans either manually or mechanically with fish, olive oil or other products.
Dryer attendant: Dryer attendants tend rotary dryers to remove moisture from raw materials or food products in transformation. They observe instruments to verify dryer temperature and regulate steam pressure in order to determine if products have the specified moisture content.

Food technician: Food technicians assist food technologists in the deveolpment of processes for manufacturing foodstuffs and related products based on chemical, physical, and biological principles. They perform research and experiments on ingredients, additives and packaging. Food technicians also check product quality to ensure compliance with legislation and regulations.
Food grader: Food graders inspect, sort and grade food products. They grade food products according to sensory criteria or with the help of machinery. They determine the product’s use by grading them into the appropriate classes and discarding damaged or expired foods. Food graders measure and weigh the products and report their findings so the food can be further processed.
Airline food service worker: Airline food service workers prepare food and serve customers. They prepare simple dishes to be used in places that serve food such restaurants, cafetarias, hotels, hospitals and ensure that kitchen operations run smoothly and efficiently.
Milk heat treatment process operator: Milk heat treatment process operators use equipments to perform different methods of pasteurisation and/or sterilisation to dairy liquid products. They operate equipment such as raw product booster pumps, homogenisers, flavour control equipment, clarifiers, separators, auxiliary pumps, and filters.
Food regulatory advisor: Food regulatory advisors are extra-judicial or judiciary technical experts. They ensure food industry practices comply with the regulatory norms. They perform audits, make diagnosis and monitor activities of inspection. These experts have expertise in food processing, food analysis, quality, safety, certification, traceability. They update, review, and approve labelling designs, develop nutrition facts panels, and ensure that products and labels meet appropriate standards and regulations.
Fruit and vegetable canner: Fruit and vegetable canners tend machines to prepare industrial products based on fruits and vegetables for storage or shipping. They perform a wide range of tasks  such as sorting, grading, washing, peeling, trimming, and slicing. Moreover, they follow procedures for canning, freezing, preserving, packing food products.
Bulk filler: Bulk fillers perform dumping of food products into barrels, tubs, or containers together with prescribed amounts of preservatives, such as salt, sugar, brine, syrup, or vinegar for the manufacturing of food products.

Optional knowledge

Food preservation is optional for these occupations. This means knowing this knowledge may be an asset for career advancement if you are in one of these occupations.

Sauce production operator: Sauce production operators process, produce and manufacture sauces made from fruits, vegetables, oils and vinegars. They operate machinery and equipment for activities such as mixing, pasteurising and packaging sauces.
Food production engineer: Food production engineers oversee the electrical and mechanical needs of the equipment and machinery required in the process of manufacturing food or beverages. They strive to maximise plant productivity by engaging in preventive actions in reference to health and safety, good manufacturing practices (GMP), hygiene compliance, and performance of routine maintenance of machines and equipment.
Sugar refinery operator: Sugar refinery operators tend and control refinery equipment to produce sugars and related products from raw sugar or other raw materials like corn starch.

Milk reception operator: Milk reception operators use devices that ensure the correct qualitative and quantitative reception of the raw milk. They perform initial cleaning operations, storage and distribution of raw material to the different processing factory units.

Vocational teacher: Vocational teachers instruct students in their specialised field of study, which is predominantly practical in nature. They provide theoretical instruction in service of the practical skills and techniques that the students must subsequently master in the specialised vocation of their choice and aid in the development of the according attitudes and values. Vocational teachers monitor the students progress, assist individually when necessary, and evaluate their knowledge and performance on the subject through assignments, tests and examinations.

 


 

References

  1. Food preservation – ESCO

 

Last updated on September 20, 2022

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