Nutrition and dietetic technician

How much does an Nutrition and dietetic technician earn

A Nutrition and dietetic technician earns between $1.320 and $3.415 per month, with an average monthly salary of $1.897 and a median salary of $1.818 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 5.935 professionals hired and dismissed by the period from 06/2021 to 05/2022 (last year).

Salary ranges for the Nutrition and dietetic technician
	Monthly Salary	Annual Salary	Salary Per Week	Hourly Salary
Average wage	1.897	22.769	474	9
1º Quartile	1.320	15.846	330	6
Median Salary	1.818	21.814	454	9
3º Quartile	2.604	31.249	651	12
Higher Salary	3.415	40.974	854	16

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 Nutrition and dietetic technician

Technicians in food production, conservation and quality must:

supervise production and distribution processes;

exercise activities in the nutrition area;

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

demonstrate personal skills;

control quality during production stages;

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

coordinate teams;

control quality in production stages;

control the quality in the production stages;

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

promote sale of inputs, products and equipment;

plan activities and work routines;

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

control quality in production stages;

communicate;

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

planning activities and work routines;

Activities

raise potential customers;

identify critical control points;

plan physical area;

relocate personnel;

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

perform a food survey;

participate in the elaboration of menus;

demonstrate creativity;

advise the implementation of approved changes;

overcoming adverse situations;

providing the availability of materials and supplies;

distinguish odors with sensitivity;

identify training needs;

clear questions from consumers/customers;

participate in the selection of personnel;

monitor product distribution to points of sale;

transmit security;

control waste;

guide the preparation of recipes;

follow market needs;

demonstrate dynamism;

adjust product to customer needs;

complete checklist (routine verification);

evaluate product acceptability;

prepare analysis reports;

develop operational procedures in production and quality control;

develop instruction manual;

participate in the dissemination of nutritional aspects of product;

perform operational routine training;

work as a team;

perform administrative services;

evaluate product acceptability;

collect anthropometric data;

establish a schedule of activities;

check the final product packaging conditions;

demonstrate a global view of the production process;

verify product concentration;

control malfunctions;

update yourself;

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

perform nutrition education activities;

correct critical control points;

participate in the development of standards;

demonstrate negotiation skills;

perform physical-chemical analyzes of raw materials and products;

perform comparative analysis with competing products;

prepare activity reports;

inspect facilities;

write control sheet reports;

perform sensory analysis of raw materials and products;

collect product samples;

check diets on the assembly line;

define strategies for improvement, adequacy and product development;

contact company to replace personnel;

calculate materials and inputs;

inform customers about the storage and use of products;

participate in the development of educational material;

monitor distribution of the menu produced;

check storage conditions;

apply technical standards and current legislation;

control product weight;

negotiate with internal and external customers;

perform technical visits to customers to present new products;

select the procedures for each activity;

demonstrate visual acuity ability;

elaborate work schedule;

monitor pre-preparation and food preparation;

send samples to the customer for approval;

demonstrate proactiveness;

control production time;

participate in technical-administrative meetings;

supervise interns/minor apprentices;

portion milk formulas and human milk;

demonstrate sociability;

interact with customers;

control product dimensions;

evaluate suppliers;

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

check equipment pressure;

adapt menus;

prepare technical visit reports;

control the product's ph;

correct process deviations;

discriminate with sensitivity the flavors;

guid internal and external customers on aspects nutritional;

ensure operational conditions of the production process;

provide the availability of materials and supplies;

interpret customer needs;

receive inputs, products, foodstuffs;

check air humidity;

check environmental safety conditions and of personal protective equipment;

test product formulation;

address consumer complaints;

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

check the availability of materials, supplies and foodstuffs;

ensure support conditions (maintenance and general services);

participate in the elaboration of the product;

specify materials and supplies;

communicate the schedule to the team;

monitor production delivery time;

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

provide quantities of foodstuffs and equipment for making menus;

monitor the integrated control of pests and vectors;

distinguish odors sensitively;

participate in the selection of suppliers;

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

buy equipment, materials, supplies and foodstuffs;

interpret the work order;

identify target audience;

monitor performance tests of raw materials and supplies;

quote prices of equipment, materials, supplies and foodstuffs;

create product data sheet;

follow up the customer;

evaluate team performance results;

ensure hygienic-sanitary conditions;

calculate cooking index and correction factor;

scaling roster;

monitor production optimization through time-temperature;

control the processing speed of equipment;

exercise leadership;

prepare a standard prescription, under supervision;

perform microbiological analyzes of raw materials and products;

check staff availability;

issue reports with technical advice under supervision;

provide technical assistance to customers;

Sectors that hire Nutrition and dietetic technician the most in the job market

supplying prepared foods mainly for businesses
hospital care activities
restaurants and similar
cantinas - private food services
temporary labor lease
cleaning in buildings and households
other teaching activities
service activities in emergency room and hospital units for emergency care
retail merchandise in general, with predominance of food products - supermarkets
activities of associations for the defense of social rights