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OSP Occupational Profile

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NOC Code: NOC Code: 9617 Occupation: Labourers in food and beverage processing
Occupation Description: Occupation Description:
Labourers in this unit group perform material handling, clean-up, packaging and other elemental activities related to food and beverage processing. They are employed in fruit and vegetable processing plants, dairies, flour mills, bakeries, sugar refineries, meat plants, breweries and other food and beverage processing and packaging plants. Labourers in this unit group perform material handling, clean-up, packaging and other elemental activities related to food and beverage processing. They are employed in fruit and vegetable processing plants, dairies, flour mills, bakeries, sugar refineries, meat plants, breweries and other food and beverage processing and packaging 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
Oral Communication Oral Communication 1 2
Money Math Money Math 1 2 3
Scheduling or Budgeting and Accounting Scheduling or Budgeting and Accounting 1 2
Measurement and Calculation Measurement and Calculation 1 2 3
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
Problem Solving Problem Solving 1 2 3
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
  • Read notes from co-workers with directions for tasks to be performed on the next shift. (1)
  • Read company procedures. (2)
  • Read memos posted on the bulletin board concerning changes in policies or dates of meetings, such as union meetings. (2)
  • Read instructions for operating equipment. (2)
  • Read catalogues for information on new products and processes. (2)
  • Refer to manuals such as the forklift manual or the dangerous goods manual. (3)
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Writing
  • Write changes on worksheets, such as recording the substitution of materials. (1)
  • Make log book entries to record tasks completed. (1)
  • Complete work orders and invoices. (1)
  • Write notes to co-workers to document problems, such as a machine breakdown and write notes to mechanics describing the circumstances of the breakdown. (1)
  • Write memos to managers to order equipment and give reasons why it is needed. (2)
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Document Use
  • Read labels on supplies such as paints and chemicals. (1)
  • Enter numerical information about processes into operators' reports. (2)
  • Refer to shift schedules and work orders. (2)
  • Refer to pictures, such as illustrations showing cuts of meat or wine making steps. (2)
  • Complete forms such as tally sheets to document information on different products. (2)
  • Refer to production charts. (2)
  • Read shipping and receiving forms and packing slips. (2)
  • Read assembly drawings for machines, such as moulding machines. (3)
  • Interpret scale drawings such as blueprints of gas lines or pipe systems. (3)
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Digital Technology
  • Use computerized equipment, such as weigh scales or labelling machines. (1)
  • Use computer-controlled equipment to monitor processes, such as casting. (1)
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Oral Communication
  • Interact with co-workers to exchange information about tasks and to co-ordinate work. (1)
  • Interact with supervisors to receive work orders. (1)
  • Talk to truck drivers and railroad workers to get information or arrange for pickups. (1)
  • Communicate with suppliers to get more information about their products. (1)
  • Talk with customers to take orders or to answer questions about products and shipping. (1)
  • Interact with supervisors to discuss conflicts. (2)
  • Communicate with co-workers regarding safety issues such as methods for extinguishing fires. (2)
  • Participate in staff meetings to discuss improvements in processes. (2)
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Money Math
  • Make small supply purchases for the company and receive change. (1)
  • Prepare invoices for customers. This may involve calculating taxes and applying discounts. (3)
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Scheduling or Budgeting and Accounting
  • Schedule the time required to complete different tasks or determine the costs of material for a budget. (2)
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Measurement and Calculation
  • Take temperature and pressure readings during the day by computer to ensure chemical products are meeting quality standards. (1)
  • Weigh containers full of products to ensure they meet packaging weight standards. (1)
  • Measure the level of moisture in the final processed product. For example, take a wet sample and weigh it, dry it in the oven for three to four hours, weigh it again and subtract the two numbers to get the moisture reading. (2)
  • Measure the density of a brew using a hydrometer and calculate the percentage of alcohol content. (3)
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Data Analysis
  • Plot changes to readings of pH levels in order to see patterns which may indicate potential problems in water treatment. Take action, such as adding or lowering percentages of lime, based on the readings. (3)
  • Monitor changes in temperature and pressure over a number of days to identify trends which may have an impact on product quality. (3)
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Numerical Estimation
  • Estimate the appropriate amount of material to load into a machine. (1)
  • Estimate the changes in time and temperature which will be required to correct a production fault. (2)
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Job Task Planning and Organizing
  • Labourers in food, beverage and tobacco processing follow priorities set by supervisors and sequence their tasks within that framework. Their tasks are generally repetitive. Disruptions may occur, such as the introduction of rush orders which cause their tasks to be reprioritized. (2)
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Decision Making
  • Decide where to store items and when to begin clean up tasks. (1)
  • Decide when to get additional materials to the production area. This decision is important since a bad decision can lead to production slowdowns because of lack of stock. (2)
  • Decide when to shut down machines which are not operating properly. (2)
  • Decide what tools are most appropriate to fix a particular type of mechanical failure. Use of the wrong tool can damage machines. (2)
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Problem Solving
  • Boxes of chemical products, which have just been packaged, have been improperly labelled. Remove the faulty boxes from the line and send them for relabeling. (1)
  • Find that a product is not up to standard. Meet with operators and production managers to determine how the problem can be corrected. (2)
  • Conveyor belts have been shut down. Look for the source of the problem, such as broken parts or the accidental tripping of a switch. If the belts cannot be immediately restarted, deal with products manually until repairs have been completed. (2)
  • Procedural problems are affecting productivity. For example, if inappropriate equipment design allows rock to slip over the edge of the machine. The workers may creatively solve the problem by designing and installing metal side guards to stop the rock spillage. (3)
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Finding Information
  • Contact co-workers by phone to get information on production schedules and delays. (1)
  • Refer to the index of catalogues to find information on products. (2)
  • Look at product specifications books to get information on changes which have been made to manufacturing and product specifications. (2)
  • Contact managers and quality control workers to obtain information about process improvements. (2)
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