National Occupational Classification (NOC) 2016 Version 1.0

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9213 - Supervisors, food and beverage processing

Supervisors in this unit group supervise and co-ordinate the activities of workers who operate processing and packaging machines, and workers who grade food and beverage products. 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 establishments.

  • Illustrative example(s)

    • bottling supervisor - food and beverage processing
    • brewer supervisor
    • fish processing supervisor
    • flour milling team supervisor
    • food product testers supervisor
    • HACCP co-ordinator
    • meat packing supervisor
    • packaging supervisor - food and beverage processing
    • poultry graders foreman/woman
    • production supervisor - food and beverage processing
    • tobacco processing supervisor
    • vegetable packing supervisor

    All examples

  • Exclusion(s)

    • Fish and seafood plant workers (See 9463 Fish and seafood plant workers)
    • Industrial butchers and meat cutters, poultry preparers and related workers (See 9462 Industrial butchers and meat cutters, poultry preparers and related workers)
    • Managers of food and beverage processing (See 0911 Manufacturing managers)
    • Process control and machine operators, food and beverage processing (See 9461 Process control and machine operators, food and beverage processing)
    • Supervisors of meat and fish inspectors (See 2222 Agricultural and fish products inspectors)
  • Main duties

    Supervisors in this unit group perform some or all of the following duties:

    • Supervise, co-ordinate and schedule the activities of workers who process, package, test and grade food and beverage products
    • Establish methods to meet work schedules and co-ordinate work activities with other departments
    • Resolve work problems and recommend measures to improve productivity and product quality
    • Requisition materials and supplies
    • Train staff in job duties, safety procedures and company policy
    • Recommend personnel actions such as hirings and promotions
    • Prepare production and other reports.
    • Hazard analysis critical control point (HACCP) co-ordinators identify, evaluate, control and prevent hazards at all stages of the food production process.
  • Employment requirements

    • Completion of secondary school is usually required.
    • Post-secondary education in microbiology or chemistry may be required for some positions in this group.
    • Several years of experience in the food or beverage processing industry are required.
    • Hazard analysis critical control point (HACCP) co-ordinators require HACCP certification and several years of experience in quality assurance of food production.
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