Food production technician

How much does an Food production technician earn

A Food production 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 Food production 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 Food production technician

Technicians in food production, conservation and quality must:

control the quality in the production stages;

control quality during production stages;

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

communicate;

control quality in production stages;

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

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

coordinate teams;

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

demonstrate personal skills;

planning activities and work routines;

promote sale of inputs, products and equipment;

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

supervise production and distribution processes;

control quality in production stages;

exercise activities in the nutrition area;

plan activities and work routines;

Activities

guid internal and external customers on aspects nutritional;

participate in the development of educational material;

prepare technical visit reports;

demonstrate visual acuity ability;

specify materials and supplies;

develop operational procedures in production and quality control;

provide quantities of foodstuffs and equipment for making menus;

participate in the dissemination of nutritional aspects of product;

demonstrate dynamism;

update yourself;

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

interpret the work order;

perform nutrition education activities;

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

demonstrate proactiveness;

participate in the selection of suppliers;

perform sensory analysis of raw materials and products;

demonstrate negotiation skills;

participate in the elaboration of menus;

monitor production optimization through time-temperature;

adjust product to customer needs;

issue reports with technical advice under supervision;

inform customers about the storage and use of products;

establish a schedule of activities;

demonstrate creativity;

monitor product distribution to points of sale;

perform administrative services;

participate in the selection of personnel;

apply technical standards and current legislation;

check diets on the assembly line;

discriminate with sensitivity the flavors;

monitor pre-preparation and food preparation;

clear questions from consumers/customers;

control production time;

check the availability of materials, supplies and foodstuffs;

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

evaluate suppliers;

verify product concentration;

elaborate work schedule;

evaluate product acceptability;

demonstrate sociability;

collect product samples;

check the final product packaging conditions;

identify target audience;

participate in technical-administrative meetings;

portion milk formulas and human milk;

control product dimensions;

address consumer complaints;

provide the availability of materials and supplies;

define strategies for improvement, adequacy and product development;

calculate materials and inputs;

identify critical control points;

providing the availability of materials and supplies;

perform microbiological analyzes of raw materials and products;

quote prices of equipment, materials, supplies and foodstuffs;

perform physical-chemical analyzes of raw materials and products;

distinguish odors with sensitivity;

prepare a standard prescription, under supervision;

monitor performance tests of raw materials and supplies;

perform comparative analysis with competing products;

distinguish odors sensitively;

provide technical assistance to customers;

check staff availability;

monitor distribution of the menu produced;

ensure hygienic-sanitary conditions;

check air humidity;

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

perform technical visits to customers to present new products;

interpret customer needs;

control malfunctions;

negotiate with internal and external customers;

control the product's ph;

identify training needs;

perform a food survey;

control product weight;

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

monitor the integrated control of pests and vectors;

correct process deviations;

develop instruction manual;

collect anthropometric data;

plan physical area;

guide the preparation of recipes;

write control sheet reports;

receive inputs, products, foodstuffs;

ensure operational conditions of the production process;

evaluate product acceptability;

check equipment pressure;

buy equipment, materials, supplies and foodstuffs;

prepare analysis reports;

evaluate team performance results;

relocate personnel;

check environmental safety conditions and of personal protective equipment;

overcoming adverse situations;

select the procedures for each activity;

prepare activity reports;

raise potential customers;

supervise interns/minor apprentices;

transmit security;

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

participate in the elaboration of the product;

calculate cooking index and correction factor;

advise the implementation of approved changes;

interact with customers;

follow up the customer;

check storage conditions;

work as a team;

perform operational routine training;

demonstrate a global view of the production process;

control waste;

test product formulation;

correct critical control points;

adapt menus;

contact company to replace personnel;

scaling roster;

monitor production delivery time;

create product data sheet;

exercise leadership;

communicate the schedule to the team;

participate in the development of standards;

inspect facilities;

complete checklist (routine verification);

follow market needs;

ensure support conditions (maintenance and general services);

control the processing speed of equipment;

send samples to the customer for approval;

Sectors that hire Food production 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