Food technician - Salary, Career

How much does an Food technician earn

A Food 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 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 technician

Technicians in food production, conservation and quality must:

demonstrate personal skills;

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

promote sale of inputs, products and equipment;

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

plan activities and work routines;

coordinate teams;

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

communicate;

supervise production and distribution processes;

control quality in production stages;

control the quality in the production stages;

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

planning activities and work routines;

control quality during production stages;

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

exercise activities in the nutrition area;

Activities

prepare activity reports;

monitor performance tests of raw materials and supplies;

calculate cooking index and correction factor;

update yourself;

participate in the development of educational material;

perform administrative services;

perform comparative analysis with competing products;

check environmental safety conditions and of personal protective equipment;

prepare technical visit reports;

check air humidity;

send samples to the customer for approval;

ensure hygienic-sanitary conditions;

communicate the schedule to the team;

work as a team;

perform nutrition education activities;

follow market needs;

demonstrate proactiveness;

monitor production delivery time;

portion milk formulas and human milk;

identify training needs;

overcoming adverse situations;

relocate personnel;

inspect facilities;

demonstrate a global view of the production process;

adjust product to customer needs;

evaluate team performance results;

monitor the integrated control of pests and vectors;

provide quantities of foodstuffs and equipment for making menus;

transmit security;

select the procedures for each activity;

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

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

guid internal and external customers on aspects nutritional;

check the final product packaging conditions;

perform physical-chemical analyzes of raw materials and products;

participate in the selection of suppliers;

correct process deviations;

develop operational procedures in production and quality control;

interpret customer needs;

supervise interns/minor apprentices;

write control sheet reports;

test product formulation;

interpret the work order;

raise potential customers;

evaluate suppliers;

inform customers about the storage and use of products;

evaluate product acceptability;

participate in the development of standards;

issue reports with technical advice under supervision;

collect anthropometric data;

clear questions from consumers/customers;

interact with customers;

perform a food survey;

negotiate with internal and external customers;

establish a schedule of activities;

identify critical control points;

scaling roster;

complete checklist (routine verification);

contact company to replace personnel;

control malfunctions;

create product data sheet;

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

advise the implementation of approved changes;

provide technical assistance to customers;

perform operational routine training;

perform sensory analysis of raw materials and products;

demonstrate creativity;

quote prices of equipment, materials, supplies and foodstuffs;

follow up the customer;

distinguish odors sensitively;

control the product's ph;

exercise leadership;

check equipment pressure;

monitor product distribution to points of sale;

ensure support conditions (maintenance and general services);

control the processing speed of equipment;

demonstrate visual acuity ability;

participate in technical-administrative meetings;

prepare analysis reports;

specify materials and supplies;

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

ensure operational conditions of the production process;

monitor production optimization through time-temperature;

control product dimensions;

apply technical standards and current legislation;

address consumer complaints;

plan physical area;

verify product concentration;

check storage conditions;

check diets on the assembly line;

control production time;

elaborate work schedule;

check staff availability;

check the availability of materials, supplies and foodstuffs;

adapt menus;

collect product samples;

control product weight;

participate in the elaboration of menus;

perform technical visits to customers to present new products;

receive inputs, products, foodstuffs;

provide the availability of materials and supplies;

participate in the selection of personnel;

providing the availability of materials and supplies;

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

perform microbiological analyzes of raw materials and products;

distinguish odors with sensitivity;

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

monitor distribution of the menu produced;

demonstrate sociability;

define strategies for improvement, adequacy and product development;

buy equipment, materials, supplies and foodstuffs;

correct critical control points;

identify target audience;

evaluate product acceptability;

guide the preparation of recipes;

demonstrate dynamism;

participate in the dissemination of nutritional aspects of product;

develop instruction manual;

monitor pre-preparation and food preparation;

prepare a standard prescription, under supervision;

calculate materials and inputs;

demonstrate negotiation skills;

discriminate with sensitivity the flavors;

control waste;

participate in the elaboration of the product;

Sectors that hire Food 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