Occupation Specific Skills Manual

Downloadable resources on the skills necessary for specific jobs.

Occupation Specific Skills Manual

Skills Manuals and validated National Occupational Standards are documents that are used consistently to ensure that job tasks in the industry are performed adequately by staff, at the right level of skill and understanding.
These resources outline the required technical tasks, level of expertise and knowledge requirements as defined by food and beverage processing companies. Companies agreed upon these job requirements which led to the National Occupational Standards for the industry.
The competencies in the Skills Library form the foundation of Skills Manuals and National Occupational Standards. Skills Manuals and National Occupational Standards are currently available for the following occupations:
  • Sanitation Worker
  • Hazard Analysis Critical Control Point (HACCP) Coordinator
  • Industrial Meat Cutter
  • Food Scientist
  • Shipper & Receiver
  • Quality Control/Assurance Manager Laboratory Technician
  • Import/Export Clerk
  • Front Line Worker
  • Food Process Control &
  • Machine Operator
  • Internal Auditor
  • Baker
  • Cheese Maker
  • Fish Worker
  • Brewmaster
  • Product Development Chef Material Handler
  • Food Technologist
  • Production Lead Hand
  • Quality Assurance/Control Technician
The Skills Manuals and National Occupational Standards developed from the competencies in the Skills Library also provide a framework for shareable information with students, career counsellors, industry associations and governments.