Pasta technician - Salary, Career

How much does an Pasta technician earn

A Pasta 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 Pasta 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 Pasta technician

Technicians in food production, conservation and quality must:

plan activities and work routines;

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

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

coordinate teams;

exercise activities in the nutrition area;

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

control quality during production stages;

control the quality in the production stages;

supervise production and distribution processes;

control quality in production stages;

communicate;

planning activities and work routines;

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

demonstrate personal skills;

promote sale of inputs, products and equipment;

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

control quality in production stages;

Activities

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

contact company to replace personnel;

advise the implementation of approved changes;

calculate materials and inputs;

monitor production optimization through time-temperature;

check environmental safety conditions and of personal protective equipment;

interact with customers;

distinguish odors with sensitivity;

participate in the development of standards;

adjust product to customer needs;

relocate personnel;

interpret the work order;

define strategies for improvement, adequacy and product development;

prepare analysis reports;

monitor product distribution to points of sale;

demonstrate dynamism;

perform technical visits to customers to present new products;

demonstrate creativity;

buy equipment, materials, supplies and foodstuffs;

collect product samples;

transmit security;

clear questions from consumers/customers;

interpret customer needs;

check equipment pressure;

provide quantities of foodstuffs and equipment for making menus;

perform microbiological analyzes of raw materials and products;

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

check the availability of materials, supplies and foodstuffs;

inspect facilities;

demonstrate visual acuity ability;

adapt menus;

monitor production delivery time;

calculate cooking index and correction factor;

control waste;

issue reports with technical advice under supervision;

follow market needs;

demonstrate a global view of the production process;

perform operational routine training;

perform sensory analysis of raw materials and products;

perform comparative analysis with competing products;

supervise interns/minor apprentices;

control the product's ph;

collect anthropometric data;

check staff availability;

quote prices of equipment, materials, supplies and foodstuffs;

distinguish odors sensitively;

develop operational procedures in production and quality control;

guid internal and external customers on aspects nutritional;

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

control production time;

identify target audience;

participate in the development of educational material;

control product weight;

write control sheet reports;

check diets on the assembly line;

complete checklist (routine verification);

develop instruction manual;

participate in technical-administrative meetings;

provide technical assistance to customers;

portion milk formulas and human milk;

monitor performance tests of raw materials and supplies;

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

prepare technical visit reports;

monitor the integrated control of pests and vectors;

elaborate work schedule;

participate in the elaboration of menus;

participate in the selection of personnel;

prepare a standard prescription, under supervision;

correct critical control points;

monitor pre-preparation and food preparation;

perform administrative services;

overcoming adverse situations;

perform nutrition education activities;

providing the availability of materials and supplies;

prepare activity reports;

check storage conditions;

specify materials and supplies;

create product data sheet;

evaluate product acceptability;

exercise leadership;

provide the availability of materials and supplies;

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

plan physical area;

receive inputs, products, foodstuffs;

participate in the elaboration of the product;

verify product concentration;

work as a team;

update yourself;

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

communicate the schedule to the team;

monitor distribution of the menu produced;

ensure support conditions (maintenance and general services);

participate in the selection of suppliers;

raise potential customers;

evaluate product acceptability;

scaling roster;

control product dimensions;

ensure hygienic-sanitary conditions;

identify training needs;

select the procedures for each activity;

demonstrate proactiveness;

guide the preparation of recipes;

correct process deviations;

send samples to the customer for approval;

participate in the dissemination of nutritional aspects of product;

control malfunctions;

ensure operational conditions of the production process;

check the final product packaging conditions;

demonstrate sociability;

discriminate with sensitivity the flavors;

apply technical standards and current legislation;

perform physical-chemical analyzes of raw materials and products;

negotiate with internal and external customers;

identify critical control points;

evaluate team performance results;

follow up the customer;

inform customers about the storage and use of products;

establish a schedule of activities;

evaluate suppliers;

control the processing speed of equipment;

check air humidity;

demonstrate negotiation skills;

test product formulation;

perform a food survey;

address consumer complaints;

Sectors that hire Pasta 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