Supervisors - food and beverage processing
- Supervisors, food and beverage processing
Oversee and co-ordinate the activities of workers who operate processing and packaging machines, and workers who grade food and beverage products.
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Note: The data presented in this profile does not take into account the impact of COVID-19 on the economy and labour market. Consequently, the accuracy of some of the estimates that appear in this profile may be affected.
Full NOC Description
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.
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.
Also Known As
- bottling supervisor - food and beverage processing
- brewer supervisor
- fish processing supervisor
- flour milling team supervisor
- food product testers supervisor
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.
Provincial Regulation
Not Provincially Regulated
The following graph shows the percentage of men and women working in this occupation in New Brunswick.
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The following graph shows the breakdown of all persons working in this occupation in New Brunswick by age group.
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The following graph shows the breakdown of all persons working in this occupation in New Brunswick by highest level of education achieved.
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The following graph shows the industry groups in which the largest shares of persons working in this occupation in New Brunswick are employed. Small percentages for all top three industry groups may suggest employment for this occupation is widely distributed amongst many industry groups.
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The following graph shows the breakdown of all persons employed in this occupation in New Brunswick by which economic region they reside in.
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Economic Regions
The following map displays New Brunswick’s five economic regions. An economic region (ER) is a grouping of counties, created as a standard unit for analysis of regional economic activity across Canada.
The following graph shows the median salary of all persons employed in this occupation in each of New Brunswick’s five economic regions.
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Economic Regions
The following map displays New Brunswick’s five economic regions. An economic region (ER) is a grouping of counties, created as a standard unit for analysis of regional economic activity across Canada.
The following represents the median hourly wage of all persons employed in this occupation in each of New Brunswick’s five economic regions.
This following represents the median salary of all persons employed in this occupation compared to the median salary of workers employed in this occupation that work full-time year-round.
This following represents the median salary of persons employed in this occupation across each of the Atlantic Provinces and nationally.
The following represents the number of job openings that are expected to occur in this occupation over the next three and ten years respectively, broken down by openings expected to result from growth (“new jobs”) and openings expected to result from attrition (death and retirements).