Food quality control technician

How much does an Food quality control technician earn

A Food quality control 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 quality control 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 quality control technician

Technicians in food production, conservation and quality must:

control quality in production stages;

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

communicate;

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

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

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

control the quality in the production stages;

coordinate teams;

exercise activities in the nutrition area;

plan activities and work routines;

supervise production and distribution processes;

promote sale of inputs, products and equipment;

control quality during production stages;

planning activities and work routines;

demonstrate personal skills;

control quality in production stages;

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

Activities

calculate materials and inputs;

transmit security;

check air humidity;

participate in the development of standards;

distinguish odors with sensitivity;

establish a schedule of activities;

evaluate suppliers;

ensure operational conditions of the production process;

perform administrative services;

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

clear questions from consumers/customers;

interact with customers;

monitor product distribution to points of sale;

check diets on the assembly line;

raise potential customers;

correct critical control points;

control production time;

perform comparative analysis with competing products;

collect anthropometric data;

identify training needs;

select the procedures for each activity;

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

participate in technical-administrative meetings;

control waste;

check equipment pressure;

perform operational routine training;

scaling roster;

prepare technical visit reports;

participate in the development of educational material;

inspect facilities;

verify product concentration;

overcoming adverse situations;

demonstrate proactiveness;

check the availability of materials, supplies and foodstuffs;

adapt menus;

specify materials and supplies;

complete checklist (routine verification);

supervise interns/minor apprentices;

distinguish odors sensitively;

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

participate in the selection of suppliers;

provide quantities of foodstuffs and equipment for making menus;

participate in the elaboration of the product;

relocate personnel;

ensure support conditions (maintenance and general services);

perform nutrition education activities;

control the processing speed of equipment;

negotiate with internal and external customers;

perform technical visits to customers to present new products;

control product dimensions;

interpret customer needs;

evaluate product acceptability;

issue reports with technical advice under supervision;

check staff availability;

inform customers about the storage and use of products;

write control sheet reports;

develop operational procedures in production and quality control;

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

ensure hygienic-sanitary conditions;

guide the preparation of recipes;

interpret the work order;

participate in the selection of personnel;

check environmental safety conditions and of personal protective equipment;

control the product's ph;

monitor the integrated control of pests and vectors;

prepare a standard prescription, under supervision;

guid internal and external customers on aspects nutritional;

receive inputs, products, foodstuffs;

prepare activity reports;

elaborate work schedule;

demonstrate negotiation skills;

buy equipment, materials, supplies and foodstuffs;

demonstrate visual acuity ability;

perform a food survey;

advise the implementation of approved changes;

perform physical-chemical analyzes of raw materials and products;

prepare analysis reports;

monitor distribution of the menu produced;

provide the availability of materials and supplies;

evaluate product acceptability;

evaluate team performance results;

update yourself;

demonstrate creativity;

follow market needs;

monitor production optimization through time-temperature;

correct process deviations;

quote prices of equipment, materials, supplies and foodstuffs;

plan physical area;

check storage conditions;

perform microbiological analyzes of raw materials and products;

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

perform sensory analysis of raw materials and products;

communicate the schedule to the team;

contact company to replace personnel;

monitor production delivery time;

develop instruction manual;

identify target audience;

demonstrate a global view of the production process;

collect product samples;

portion milk formulas and human milk;

identify critical control points;

demonstrate dynamism;

participate in the elaboration of menus;

discriminate with sensitivity the flavors;

control product weight;

adjust product to customer needs;

monitor pre-preparation and food preparation;

provide technical assistance to customers;

exercise leadership;

control malfunctions;

apply technical standards and current legislation;

define strategies for improvement, adequacy and product development;

demonstrate sociability;

work as a team;

monitor performance tests of raw materials and supplies;

create product data sheet;

address consumer complaints;

calculate cooking index and correction factor;

test product formulation;

participate in the dissemination of nutritional aspects of product;

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

check the final product packaging conditions;

providing the availability of materials and supplies;

send samples to the customer for approval;

follow up the customer;

Sectors that hire Food quality control 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