LEARNING AND RECOGNITION OF SKILLS MODEL FOOD AND BEVERAGE PROCESSING SECTOR

The Learning and Recognition Framework (LRF) is a comprehensive structure of clearly defined qualifications that recognizes achievements in learning. It is achieved through engaging in a program of coursework. The LRF is recognition of ‘Learning’.

Level 4 MANAGEMENT -

Function Specific Electives

Choose from a minimum of two categories

Sales and Marketing

Manage Public Relations Crises and Controversies

Develop Sales Plan

Develop Integrated Marketing Strategy

(conduct situational analysis, develop integrated marketing strategy)

Develop Branding and Pricing Strategy

(develop branding, develop pricing strategy)

Workforce Management

Set Strategic Direction for the Workforce

(develop HR plan, develop succession plan, allocate HR, monitor implementation of HR Plan)

Develop Compensation Packages

(develop compensation packages)

Facility Management

Oversee Design of Facility Systems

(electrical, piping, HVAC, water, wastewater, air, gas, plumbing, steam, etc.)

Food Production

Set Strategic Direction for Food Production

(develop production plan, develop production schedule, review production reports, monitor workflow and yield, implement strategies to maximize resources)

Plan for Equipment

(design plan for equipment layout, provide input for food processing equipment purchases, define process capacity, commission equipment)

Logistics And Purchasing

Develop Logistics Plan

(establish inventory system, plan warehouse operations, develop warehouse plan)

Manage Transportation

(design transportation network, determine carrier requirements, select carrier, obtain insurance)

Health And Safety

Develop Occupational Health and Safety Program

(develop OH&S program, evaluate program, direct accident/incident investigations)

Develop Facility and Product Security Program

(develop Facility Security Program, monitor adherence to facility security program)

Risk Management And Recalls

Manage Food Traceability

(create traceability system, implement traceability system, maintain system)

Manage Recalls

(develop recall plan, manage recall)

Food Quality And Safety Management

Develop HACCP Program

(assemble team, describe products, process flow diagram, verify schematic, hazard analysis, CCP, critical limits, monitoring procedures, record-keeping)

Develop Prerequisite Program

(develop prerequisite program for premises)

Develop Quality Management System

(develop quality manual, benchmark best practices, create deviation management system, create corrective and preventive action system, create complaint system, process control data analysis)

Manage Audits

(develop tracking tools, develop system to manage audits)

Sanitation And Pest Control

Develop Chemical Safety Program

(conduct chemical risk assessment, implement control measures, develop chemical safety program)

Develop Pest Control Program

(develop pest control program, implement and monitor)

Develop Facility Environmental Monitoring Processes

Waste Management

Develop Facility Waste Management and Recycling Programs

(develop recycling waste management program)

Research And Development

Manage New Product Development Projects

(include analyze trial results)

Future Electives

For Example: Food Fraud, etc.

Mandatory Common Core

Risk Management for Managers

(analyze risk of domestic and international operations, develop risk management plans, implement and monitor plan, knowledge of food traceability and recalls, OH&S risks)

Develop Organizational Policies, Processes and Procedures

(determine applicable legislation, develop organizational policies, develop SOPs, implement P&P, establish record management P&P and monitor organization’s record keeping, knowledge of audits)

Financial Management for Managers

(develop budget, monitor budget performance, develop product costing, manage cash flow, generate reports, obtain alternate source of funds)

Business Data Analysis and Statistics for Managers

(data collection systems, using formulas, projections, presentation of financial information, consumer and commercial credit, simple and compound interest, trend analysis, annuities, depreciation, financial instruments and discounting, integrity of data)

Leadership for Managers

(decision making, critical thinking/problem solving, internal and external communication [media, agencies, customers and the protocols], develop strategic vision, develop organizational sustainability plan, develop change management plan, promote continuous improvement)

Future Core Skills

For example: Developing a culture of food safety

Level 3 SUPERVISOR -

Function-Specific Electives

Choose at least one food safety option (bordered in orange)

Sales and Marketing

Intro to Marketing in Food Processing

(domestic and international markets/end consumers, basics of pricing, how to reach market, connection to customer, marketing trends, whole process for product develop, processing, labelling, consumer sales plan, handle customer concerns and complaints)

Sell Products and Services

(qualify customer, conduct sales calls and presentations, overcome objections, develop quotes, close sales, process sales, follow up on sales, monitor sales plan, handle customer concerns and complaints)

Oversee Marketing Activities

(monitor implementation of marketing strategy, provide info about products and services, advertise)

Develop Promotional Events and Contests

(develop marketing/ promotional events, oversee promotional events, participate in industry shows, develop trade sales promotions)

Execute Online Marketing

(develop online presence)

Execute Public Relations and Media Activities

(conduct public relations activities)

Workforce Management

Hire Employees

(recruit/assist with recruitment, screen, interview, hires)

Train Employees

(employee resources, orientation, plan training, conduct training, conduct one-on-one training)

Manage in Union Environment

(collective agreement, respond to grievances, participate in collective bargaining)

Facilitate Employee Departure

(dismiss, layoff, resignations)

Logistics And Purchasing

Inventory Management

(maintain inventory system, manage problem inventory, complete cycle counts, oversee warehouse operations)

Purchasing

(research suppliers and prices, choose suppliers, oversee purchasing, issue claims)

Facility Management

Intro to Facility Operations

(knowledge of each system, function, impacts on operation, maintenance scheduling, basic troubleshooting, conserving resources, integrity of data)

Risk Management And Recalls

Risk Management for Supervisors

(implement risk management plans, monitor implementation of risk management plan, also monitor department’s record management system)

Supervise Recalls

(manage recall, follow recall plan, legislation/ compliance)

Sanitation And Waste Management

Oversee Facility Cleanliness and Sanitation

(develop cleaning processes, verify cleaning processes, monitor cleaning, develop sanitation process, monitor sanitation)

Monitor Waste Management

(monitor facility waste management activities, manage and implement recycling program)

Food Production

Food Production Workflow Management

(monitor production workflow, monitor yield, manage production problems, adjust production workflow, maximize personnel and equipment use, assess availability of supplies, data integrity)

Food Production Administration

(prepare production reports, monitor department record management - ISO compliance - legislation regulations, implement P&P, data integrity)

Food Safety and Quality Program Implementation

(communicate FSMS and QMS to staff, verify programs and tasks, monitor quality, grade/inspect, review and validate, program documentation, implement and monitor pest management, corrective action)

Food Safety and Quality Compliance

(prepare for audits, participate in audits, interact with regulatory inspectors)

Research And Development

Develop New Product Ideas

(research, product concepts, bench-top prototypes; also commercialize [provide input])

Improve Existing Products and Processes

(value-added, input into innovation, cost optimization, product development and improvement)

Future Electives

Mandatory Common Core

Supervise Employee Performance

(positive work environment, motivate, schedule staff, conduct perf reviews, performance issues, promote, mentor/coach)

Monitor OH&S and Security

(conduct safety inspections, follow OHS Program, participate in emergency preparedness and accident investigations, monitor adherence to security program, conduct exercises and drills, knowledge of worker’s compensation, lead emergency preparedness)

Monitor Budget Performance

(impacts of key indicators being monitored, margin, financial impacts, labour costing, monitoring production/yield, essential math, e.g. ratios and proportions)

Build a Respectful Workplace

(supervising with emotional intelligence, diversity/inclusion, harassment)

Leadership for Supervisors

(implement action plans, delegate tasks, promote continuous improvement, implement organizational change, support organizational change, conduct meetings, critical thinking/ problem solving for supervisor, manage internal communication)

Introduction to the Regulatory Environment

(provincial/territorial, national/international regulations and agency info for all subsectors)

Level 2 OCCUPATIONS -

Occupational Specific Training

One of:

Industrial Meat Cutter Level 1

Course accredited to NOS

Industrial Meat Professional Level 2

Course accredited to NOS

Sanitation Worker

Course accredited to NOS

Fish And Seafood Primary Processor

Course accredited to NOS

Food Production Supervisor

Course accredited to NOS

Production Line Worker: Baker

Course accredited to NOS

QA Manager

Course accredited to NOS

*new* Future NOS TBD

Course accredited to NOS

QA/QC TECHNICIAN

QA/ QC Technician Course

Mandatory Common Core

Principles Of Food Safety

(food microbiology, foodborne illnesses, indicators of contamination/spoilage, microbiological hazards, bacteria, yeasts and molds (good and bad), biological/chemical/physical sources of contamination including allergens)

Quality Control and Quality Assurance Systems

(quality control systems, mitigation, introduction to recall audits, basics of regulations and compliance, safety and quality specifications)

Introduction to Process Control

(sampling, Critical Control Points (CCP), food safety, product quality, characteristics of ingredients and in-process products)

People who have taken programs that are accredited to HACCP Coordinator NOS will receive credit for courses at a number of different levels in this framework.

Individuals with a Level❷ Certificate will receive credit towards the knowledge portion of their chosen occupational certification.

Level 1 FOUNDATIONS -

Sector Specific Electives

One of:

Knife And Power Tool Skills -Or- Level 1 Meat Cutting Certification

(use food processing hand and power tools, use knives and saws)

Food Processing Equipment

(operate food processing equipment [pre-op, start up, monitor, changeovers, minor maintenance, troubleshoot, lock out])

Product Packaging

(prepare materials, portion/weigh, fill and seal, bottle/can, label, tray/box, palletize, perform change-over)

Inventory Handling

(pick and pack, preparation for shipping, receive, unload, store, etc)

Industry-Specific Electives

One of:

Introduction to the Animal Food Production Industry*

Introduction to the Grain and Oilseed Industry*

Introduction to the Sugar and Confectionery Industry*

Introduction to the Fruit and Vegetable Industry*

Introduction to the Dairy Industry*

Introduction to the Meat and Poultry Industry*

Introduction to the Fish and Seafood Industry*

Introduction to the Bakery Industry*

Introduction to the Beverage Industry*

Introduction to the Other Food Processing Industry*

Each to include what it produces, overview of industry in Canada, processes used (smoking, distilling, etc, grading systems/inspection process, raw ingredients).

Mandatory Common Core

Introduction to the Food Processing Industry

("I AM FOOD" course)

Basics of Food Safety

(what is contamination, overview of allergens, importance of sanitation, consequences of noncompliance, regulatory overview, proper handling and preservation of ingredients/products, what is traceability, introduction to pest control)

Workplace Sanitation

Introduction to Quality Control and Quality Assurance

(what is it, how does it impact the worker in the workplace)

GMPs

(food production facility, equipment, incoming materials, process steps, personal hygiene, pest control and sanitation)

SOPs and SSOPs

Workplace and Industrial Safety