Beverage technician - Salary, Career

How much does an Beverage technician earn

A Beverage technician earns between $955 and $4.360 per month, with an average monthly salary of $1.848 and a median salary of $1.503 according to an Averwage.com salary survey along with to data of professionals hired and fired by companies in the labor market.

Our research is based on the salaries of 5.342 professionals hired and dismissed by the period from 06/2021 to 05/2022 (last year).

Salary ranges for the Beverage technician
	Monthly Salary	Annual Salary	Salary Per Week	Hourly Salary
Average wage	1.848	22.178	462	9
1º Quartile	955	11.459	239	5
Median Salary	1.503	18.038	376	7
3º Quartile	3.325	39.897	831	16
Higher Salary	4.360	52.314	1.090	22

Professional job categories

Middle level technicians
- middle-level technicians in the biological, biochemical, health sciences
- - biochemistry and biotechnology technicians
- - - technicians in food production, conservation and quality

Related Positions:

Main workplaces

Technicians in food production, conservation and quality they work in various food industries, in research centers, quality assessment laboratories, sanitary surveillance and food marketing companies. They are salaried employees, with a formal contract, organized as a team, under occasional supervision. They work indoors, in shifts. In some of the activities performed, they work in uncomfortable positions for long periods, exposed to high temperatures, intense odors, noise and toxic material.

What does it take to work in the field of Technicians in food production, conservation and quality

For professional practice, a technical course in food (high school) is required, similar or specialized courses such as, for example, in dairy products, in milk and derivatives, in sugar and alcohol, offered by professional training institutions and technical schools, in addition to the professional registration with the competent regional council. The full exercise of activities is obtained during the first year of experience, after internship.

Functions and activities of Beverage technician

Technicians in food production, conservation and quality must:

communicate;

promote sale of inputs, products and equipment;

planning activities and work routines;

exercise activities in the nutrition area;

participate in research for improvement, adaptation and development of products under supervision;

control quality in production stages;

check environmental conditions, equipment and products (in natura and prepared);

coordinate teams;

control the quality in the production stages;

supervise production and distribution processes;

plan activities and work routines;

control quality during production stages;

control quality in production stages;

verify environmental conditions, equipment and products (in natura and prepared);

demonstrate personal skills;

check environment conditions, equipment and products (in natura and prepared);

participate in research for improvement, adequacy and development of products under supervision;

Activities

perform microbiological analyzes of raw materials and products;

correct critical control points;

advise the implementation of approved changes;

check environmental safety conditions and of personal protective equipment;

perform operational routine training;

test product formulation;

perform a food survey;

follow up the customer;

monitor the crushing, pasteurization, mixing, cooking, fermentation and others;

demonstrate visual acuity ability;

apply technical standards and current legislation;

verify product concentration;

check diets on the assembly line;

demonstrate negotiation skills;

monitor product distribution to points of sale;

evaluate suppliers;

portion milk formulas and human milk;

monitor performance tests of raw materials and supplies;

work as a team;

control malfunctions;

exercise leadership;

receive inputs, products, foodstuffs;

monitor the integrated control of pests and vectors;

participate in the preparation of the labeling (information nutritional) of the product;

provide the availability of materials and supplies;

perform nutrition education activities;

check equipment pressure;

correct process deviations;

check air humidity;

participate in the selection of suppliers;

establish a schedule of activities;

write control sheet reports;

participate in the selection of personnel;

participate in the development of standards;

overcoming adverse situations;

ensure hygienic-sanitary conditions;

control the expiration date of the products (in storage and points of sale );

participate in the development of educational material;

evaluate product acceptability;

check staff availability;

check temperature (environment, equipment and fresh and prepared products);

providing the availability of materials and supplies;

convey to the team the adequacy of the product to the customers' needs;

address consumer complaints;

control product dimensions;

update yourself;

demonstrate creativity;

check the final product packaging conditions;

perform comparative analysis with competing products;

issue reports with technical advice under supervision;

develop operational procedures in production and quality control;

check storage conditions;

inspect facilities;

elaborate work schedule;

participate in technical-administrative meetings;

quote prices of equipment, materials, supplies and foodstuffs;

define strategies for improvement, adequacy and product development;

participate in the dissemination of nutritional aspects of product;

buy equipment, materials, supplies and foodstuffs;

monitor production delivery time;

evaluate product acceptability;

select the procedures for each activity;

evaluate team performance results;

identify training needs;

interpret customer needs;

demonstrate dynamism;

calculate cooking index and correction factor;

participate in the elaboration of menus;

scaling roster;

control the product's ph;

follow market needs;

plan physical area;

distinguish odors sensitively;

create product data sheet;

collect anthropometric data;

discriminate with sensitivity the flavors;

specify materials and supplies;

clear questions from consumers/customers;

ensure operational conditions of the production process;

control the processing speed of equipment;

control waste;

adapt menus;

negotiate with internal and external customers;

adjust product to customer needs;

perform physical-chemical analyzes of raw materials and products;

demonstrate a global view of the production process;

check the availability of materials, supplies and foodstuffs;

participate in the elaboration of the product;

ensure support conditions (maintenance and general services);

perform sensory analysis of raw materials and products;

perform administrative services;

interact with customers;

provide technical assistance to customers;

send samples to the customer for approval;

contact company to replace personnel;

inform customers about the storage and use of products;

communicate the schedule to the team;

transmit security;

supervise interns/minor apprentices;

relocate personnel;

develop instruction manual;

distinguish odors with sensitivity;

identify target audience;

complete checklist (routine verification);

participate in the calculation of the caloric value of the menu (healthy individuals);

monitor production optimization through time-temperature;

perform technical visits to customers to present new products;

provide quantities of foodstuffs and equipment for making menus;

prepare technical visit reports;

prepare activity reports;

prepare a standard prescription, under supervision;

guid internal and external customers on aspects nutritional;

interpret the work order;

identify critical control points;

demonstrate proactiveness;

monitor pre-preparation and food preparation;

raise potential customers;

calculate materials and inputs;

prepare analysis reports;

control product weight;

collect product samples;

control production time;

guide the preparation of recipes;

monitor distribution of the menu produced;

demonstrate sociability;

Sectors that hire Beverage technician the most in the job market

slaughter of birds
retail merchandise in general, with predominance of food products - supermarkets
supplying prepared foods mainly for businesses
wholesale of food products in general
manufacture of industrial bakery products
combined office and administrative support services
manufacture of meat products
dairy manufacturing
manufacture of other food products
restaurants and similar