Специалист по планированию пищевого производства — работа в Финляндии
Food production planners prepare production plans, evaluate all the variables in the process and strive to ensure that production objectives be achieved.
Специалист по планированию пищевого производства - Какие навыки обязательны?
Monitor ingredient storage and expiry dates via weekly reporting leading to good stock rotation and reduction of waste.
Give instructions to subordinates by employing various communication techniques. Adjust communication style to the target audience in order to convey instructions as intended.
Define priorities and immediate actions for the short future.
Ensure that the whole process of food manufacturing from receipt of raw materials, production, to food manufacturing and packaging processes is cost-effective and efficient.
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
Adapt current production levels and strive to improve the current production rates looking for economic gains and margins. Negotiate improvement with sales, dispatch and distribution departments.
Legislation related to the food and feed industry including food manufacturing, hygiene, safety, raw materials, additives, GMOs, labelling, environmental and trade regulations.
Support management of raw materials and plants required by the department for production. Oversee the needs for material and notify when stock levels reach re-order levels.
Split production plan in daily, weekly, and monthly plans with clear objectives and targets required.
The study of statistical theory, methods and practices such as collection, organisation, analysis, interpretation and presentation of data. It deals with all aspects of data including the planning of data collection in terms of the design of surveys and experiments in order to forecast and plan work-related activities.
Enhance the product workflow by analysing and developing logistics plans that impact production as well as distribution.
Identify bottlenecks in the supply chain.
Manage work control status and backlogs to ensure completion of work orders.
Regularly attend educational workshops, read professional publications, actively participate in professional societies.
Schedule and perform regular maintenance, cleaning, and repairs of all equipment. Order necessary machine parts and upgrade equipment when necessary to ensure optimal performance.
Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).
Latest innovative products and technologies to process, preserve, package and improve food products.
Quality assurance principles, standard requirements, and the set of processes and activities used for measuring, controlling and ensuring the quality of products and processes.
Delivers the production plan within agreed budgetary and service levels.
Devise methods to determine improvement in productivity, adjusting the goals to be reached and the necessary time and resources.
Monitoring and maintaining effective cost controls, in regards to efficiencies, waste, overtime and staffing. Assessing excesses and strives for efficiency and productivity.
Communicates production plan to all levels in a way that targets, processes, and requirements are clear. Ensures that information is passed to everyone involved in the process assuming their responsibility for overall success.
Apply statistical methods from Design of Experiments (DOE) and Statistical Process Control (SPC) in order to control manufacturing processes.
Analyse production processes leading toward improvement. Analyse in order to reduce production losses and overall manufacturing costs.
Специалист по планированию пищевого производства - Какие навыки полезны, но не обязательны?
Monitor stocks of food analysis laboratories. Order supplies to keep laboratories well furnished.
Lead process optimisation using statistical data. Design experiments on the production line and functional process control models.
Utilise computer equipment or digital devices to facilitate quality control, data management, and communication. Follow instructions given by a computer programme, create computer files or documents.
Proceed in a way that one can be relied on or depended on.
Be at ease in unsafe environments like being exposed to dust, rotating equipment, hot surfaces, sub-freezing and cold storage areas, noise, wet floors and moving lift equipment.
Communicate in foreign languages to facilitate international trade operations such as the importation of food and beverages.
Compose routine reports; identify appropriate forms or documents to record data from manual inspections and/or electronic systems. Write clear observations as required. A written report is usually a summary of readings from the routine performance of the reticulation system.
Apply scientific methods and techniques to investigate phenomena, by acquiring new knowledge or correcting and integrating previous knowledge.
Compose work-related reports that support effective relationship management and a high standard of documentation and record keeping. Write and present results and conclusions in a clear and intelligible way so they are comprehensible to a non-expert audience.
Hire new personnel for a company or organisation payroll via a prepared set of procedures. Make staffing decisions and direct selection co-workers.
Liaise with fellow colleagues to ensure common understanding on work related affairs and agree on the necessary compromises the parties might need to face. Negotiate compromises between parties as to ensure that work in general run efficiently towards the achievement of the objectives.
Communicate information in written form via digital or print media according to the needs of the target group. Structure the content according to specifications and standards. Apply grammar and spelling rules.
Assess ergonomics of the workplace in relation to the human resources.
Prepare food plant production plans by scheduling the main activities within agreed budgetary and service levels. Foresee realistic times and costs required for the production activities taking productivity and efficiency into account.
Liaise with managers of other departments ensuring effective service and communication, i.e. sales, planning, purchasing, trading, distribution and technical.
Maintain up-to-date knowledge of current regulations and apply this knowledge in specific sectors.
Food safety standards (i.e. ISO 22000) developed by the recognised organisations for Standardization dealing with food safety. For example, the ISO 22000 international standard specifies the requirements for an effective food safety management system. It covers interactive communication, system management, prerequisite programs and HACCP principles.
Identify the necessary tasks and prioritise them in order to develop an individual schedule and perform the work in an autonomous way, ensuring that the requirements are met.
Read and comprehend job-related reports, analyse the content of reports and apply findings to daily work operations.
Другие профессии
- Руководитель пищевого производства
- Технолог пищевого производства
- Мастер производства кормов для животных
- Биотехнолог пищевой промышленности
- Консультант по нормативному регулированию пищевой продукции
- Инспектор по безопасности пищевой продукции
- Техник-технолог молочного производства
- Инженер пищевого производства
- Главный пивовар
- Мастер сидроделия
- Техник пищевого производства
- Мастер спиртового производства