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OSP Occupational Profile

OSP Occupational Profile

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NOC Code: NOC Code: 9465 Occupation: Testers and graders, food and beverage processing
Occupation Description: Occupation Description:
Testers and graders in this unit group test or grade ingredients and finished food or beverage products to ensure conformance to company standards. They are employed in fruit and vegetable processing plants, dairies, flour mills, bakeries, sugar refineries, fish plants, meat plants, breweries and other food and beverage processing plants. Testers and graders in this unit group test or grade ingredients and finished food or beverage products to ensure conformance to company standards. They are employed in fruit and vegetable processing plants, dairies, flour mills, bakeries, sugar refineries, fish plants, meat plants, breweries and other food and beverage processing plants.

  • Click on any of the Essential Skills to view sample workplace tasks for this occupation.
  • Scroll down the page to get information on career planning, education and training, and employment and volunteer opportunities.

Table will display the Skill Level for the Noc specified
Essential Skills Essential Skills Levels
Reading Reading 1 2 3
Writing Writing 1 2
Document Use Document Use 1 2 3
Digital Technology Digital Technology 1 2
Oral Communication Oral Communication 1 2 3
Scheduling or Budgeting and Accounting Scheduling or Budgeting and Accounting 1 2
Measurement and Calculation Measurement and Calculation 1
Data Analysis Data Analysis 1 2 3
Numerical Estimation Numerical Estimation 1 2
Job Task Planning and Organizing Job Task Planning and Organizing 1 2
Decision Making Decision Making 1 2 3
Problem Solving Problem Solving 1 2
Finding Information Finding Information 1 2


  • The skill levels represented in the above chart illustrate the full range of sample tasks performed by experienced workers and not individuals preparing for or entering this occupation for the first time.
  • Note that some occupational profiles do not include all Numeracy and Thinking Essential Skills.

If you would like to print a copy of the chart and sample tasks, click on the "Print Occupational Profile" button at the top of the page.


Reading
  • Scan emails from other departments in the plant regularly. These messages contain procedural or scheduling information. (1)
  • Read notices from the quality control office regarding problems with machinery. (1)
  • Read specification sheets to review all production requirements before releasing a product. (2)
  • Read memos and letters from management about changes in policies and procedures. (2)
  • Read instructions for particular tests. (2)
  • Read Material Safety Data Sheets (MSDS) for specific information about new products. (3)
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Writing
  • Write notes as reminders of tasks to be completed. (1)
  • Write notes to co-workers about delivery errors or a shortage of products to test or grade. (1)
  • Write brief reports of product tests and descriptions of products that cannot be used. (2)
  • Write memos and faxes to supervisors detailing the results of testing. (2)
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Document Use
  • Read safety warning signs posted in the plant. (1)
  • Read labels on test tubes, vials and packaging materials. (1)
  • Read production schedules to keep track of what "lines" are running. (2)
  • Refer to drawings of defects to assign defect codes. (2)
  • Read quality control audit forms. (2)
  • Enter numerical information about bottling, storage or dilution of beverages onto production and inventory tables. (2)
  • Complete a taste chart, rating the taste of a product on a scale from 1 to 6. (2)
  • Complete forms to record the results of tests performed. (2)
  • Refer to computer printouts to get test results from product sampling. (2)
  • Interpret test results which are printed out as a table or graph. In order to be acceptable test results must fall within specific specifications. (3)
  • Plot product weight information on a graph. Variations beyond the norm indicate that equipment needs to be adjusted. (3)
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Digital Technology
  • Use computer applications. For example, open and close computer operated valves. (1)
  • Use a spreadsheet. For example, enter test results in tables. (2)
  • Use communication software. For example, communicate by email with analysts in other locations of the company. (2)
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Oral Communication
  • Listen to pages coming over the plant intercom in order to respond to requests to diagnose problems on the plant floor. (1)
  • Contact suppliers to provide feedback regarding new materials or machines. (1)
  • Communicate with scale operators about the weight of materials. (1)
  • Communicate with truck drivers about receiving or sending shipments. (1)
  • Interact with quality control supervisors to discuss product specifications. (2)
  • Talk with production crews to explain corrections on batches. (2)
  • Contact computer experts at the company's head office to discuss instrumentation problems. (2)
  • Communicate with quality control analysts, supervisors and co-workers at a tasting session to explore why they assigned certain ratings. (2)
  • Talk to fellow testers or graders to discuss test results or defects. (2)
  • Speak with government inspectors inspecting the plant, representatives at the head office and company auditors to inform them of procedures or present them with ideas. Formalities are necessary. (3)
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Scheduling or Budgeting and Accounting
  • Calculate the production cost associated with a special packaging request, such as "six-packs" with a double layer of shrink wrap. (2)
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Measurement and Calculation
  • Weigh cans or packages of products. (1)
  • Measure products to ensure they are the right size to feed into packaging machines. (1)
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Data Analysis
  • Calculate the average rating obtained from taste tests conducted over a month period. (2)
  • Record testing results from a number of samples and check the standard deviation to see if the results are within an acceptable range. (3)
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Numerical Estimation
  • Estimate the quantity of damaged material on a palette. (1)
  • Estimate the amount of time it will take to run a series of tests. (2)
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Job Task Planning and Organizing
  • The tasks of testers and graders, food and beverage processing, are repetitive for the most part. A small amount of testers' time is spent accommodating requests for special tests. Their pace of work is determined by daily deliveries and the volume of production coming from the lines. Even though the schedule runs smoothly most of the time, testers and graders must be ready for occasional emergency situations such as rush runs or recalls of certain products. (2)
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Decision Making
  • Decide how to organize and classify materials in the refrigerators. (1)
  • Decide whether to reject defective products or whether to put them on hold pending supplier inspection. (2)
  • Decide on the grade to assign to a product, based on a number of variables. (2)
  • Decide the order in which product labels should be run and when to interrupt a run to substitute a rush order. (3)
  • Decide whether to shut down a production line if quality specifications in regard to temperature or weight are not being met. (3)
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Problem Solving
  • There is not enough room in brewing tanks to add ingredients needed for a correction. Split the batch in two to free up space for the additives. (1)
  • There is insufficient refrigerator space for storing the products which have been graded. Contact the shipping department to hasten the expedition of products. (1)
  • The moisture tester is giving inconsistent or unlikely readings. Call on plant electricians to repair the testing equipment. (1)
  • It is proving difficult to access a computer program required for testing. Check connections, search in computer manuals and finally consult technicians if unable to solve the problem without assistance. (2)
  • A batch of a product is off-flavour. Conduct tests and make recommendations, such as adjusting the amount of yeast in a beverage mix. (2)
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Finding Information
  • Refer to lists and diagrams of common defects. (1)
  • Refer to specification sheets and quality control manuals to verify standards set for products. (2)
  • Consult with foremen, machine operators or packers to learn details of production runs. (2)
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