Apprenticeship training course

Food industry technical professional (integrated degree) (level 6)

Ensuring the safety and quality of food and drink products.

• Qualification level: 6 ; Equivalent to degree.
• Typical duration: 48 months
• Apprenticeship category: Health and science
• Maximum funding: £27,000 ; Maximum amount government will fund ; for apprenticeship training.
• Also known as:
  • assistant food technical manager
  • food scientist
  • food technician
  • hygiene manager
  • product innovation and development technologist
  • quality manager
  • shift quality manager
• Skills:
  Skills an apprentice will learn

  • Lead, develop and implement the Hazard Analysis and Critical Control Point system and team on site
  • Interpret microbiological results; spot and analyse trends to diagnose or a nticipate issues; define and implement action plans
  • Develop product specifications taking into account the key risk factors in product design; ensure customer pre-requisites are implemented and followed
  • Manage, develop and implement internal audit schedule to ensure compliance with legal, industry and customer standards; keep abreast of new standards; credibly host third party audits
  • Select the most appropriate tools and methodology to demonstrate compliance, food safety culture and delivery of consistent quality of products
  • Establish cleaning and hygiene programmes and audit methodology; set up monitoring programmes; interpret data; identify different risk zoning in an operational area and the different hygiene requirements; manage internal and external cleaning contractors
  • Manage complaint performance through the identification of trends and the design of corrective action programmes to improve credibility with customer
  • Design and implement site procedures to ensure legal compliance with current food law; lead any investigation into legal contravention with the relevant enforcement authorities
  • Establish process parameters and control requirements; measure the impact of process on product, set limits and take action to deal with process and product non-conformance
  • Optimise and control parameters that influence common industry processes: washing, mixing, heating, cooking, cooling/chilling, freezing, drying, freeze drying
  • Be able to liaise and co-ordinate with other functions to deliver New Product Development projects. When appropriate take the lead and drive the project
  • Use project management tools to deliver projects to time, cost, specification and quality
  • Coordinate investigations into and responses to non-conformances and participate in incident management teams; implement incident management procedure
  • Review and select relevant scientific techniques taking into account cost and practicalities; experiment, collect and analyse data and formulate solutions
  • Manage supplier intake controls; carry out supplier a udit & performance reviews and risk assessment; maintain approved supplier, contractor and vendor performance process
  • Design and implement traceability system fully compliant with customer and legal requirements; monitor to verify validity of process
  • Lead and develop a small technical team on site
  • Develop and demonstrate critical evaluation/analysis of complex information and data

Full information on Food industry technical professional (integrated degree) (level 6) is available from the Institute for Apprenticeships and Technical Education.

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