food production operatortochilling operator
A food production operator already meets 68% of what the chilling operator role asks for. The move turns on 6 required skills not yet in the profile.
68%
39.6/ 100
1 Share of the chilling operator role’s weighted skill requirement already met by the food production operator profile. Required skills count in full, supplementary skills at 0.35. Directional: the figure for the reverse move differs. 2 Combines what is missing with how specialised it is, so a gap of general skills scores easier than the same number of narrow ones.
Why this move works
A chilling operator role treats 16 of its required skills as things a food production operator already does. These are the ones it depends on most.
- administer ingredients in food production
- apply GMP
- apply HACCP
- apply preservation treatments
- apply requirements concerning manufacturing of food and beverages
- carry out checks of production plant equipment
What stands in the way is 6 required skills the profile does not yet cover. Table 3 groups them; Table 4 says which to take first.
Table 2 · What you already bring
Of the 19 skills that carry over, these are the ones fewest other occupations ask for. A chilling operator role needs them, and most people applying for one will not have them already. This is the part of a food production operator background worth leading with.
- already held food canning production line engineering, manufacturing and construction
- already held adjust drying process to goods working with machinery and specialised equipment
- already held apply preservation treatments handling and moving
- already held ensure refrigeration of food in the supply chain assisting and caring
- already held weigh materials information skills
- already held administer ingredients in food production working with machinery and specialised equipment
All 19 carried skills, including the 16 the chilling operator role treats as required.
Table 3 · What you would need to learn
The 12 missing skills fall into 6 areas of the ESCO skill hierarchy, numbered below in the order worth working in: the areas carrying the most required skills come first, and inside each one the required skills sit above the supplementary ones.
- required, not held manufacture prepared meals required
- required, not held label foodstuffs required
- required, not held collect samples for analysis required
- optional, not held knead food products optional
- required, not held maintain food specifications required
- required, not held monitor freezing processes required
- optional, not held use new technologies in food manufacturing optional
- required, not held manufacturing of different chilled prepared meals required
- optional, not held prepared meals optional
- optional, not held care for food aesthetic optional
- optional, not held apply food technology principles optional
- optional, not held operate mixing of food products optional
Table 4 · Where to start
The 3 entries a chilling operator role is least likely to hire without. The ordering is computed from the skill data, not from what pays.
- 01 manufacture prepared meals skill · occupation specific
- 02 manufacturing of different chilled prepared meals knowledge · occupation specific
- 03 label foodstuffs skill · sector specific
Each entry opens a course search for that skill. Career Overlap earns nothing from these links.
Appendix · The rest of the record
All 19 skills that carry over
- already held administer ingredients in food production skill
- already held apply GMP skill
- already held apply HACCP skill
- already held apply preservation treatments skill
- already held apply requirements concerning manufacturing of food and beverages skill
- already held carry out checks of production plant equipment skill
- already held check quality of products on the production line skill
- already held clean food and beverage machinery skill
- already held ensure refrigeration of food in the supply chain skill
- already held ensure sanitation skill
- already held execute chilling processes to food products skill
- already held follow hygienic procedures during food processing skill
- already held follow production schedule skill
- already held food canning production line knowledge
- already held food storage knowledge
- already held weigh materials skill
- already held adjust drying process to goods skill
- already held ensure correct goods labelling skill
- already held keep inventory of goods in production skill
6 supplementary skills, helpful but not required
- optional, not held apply food technology principles optional
- optional, not held knead food products optional
- optional, not held operate mixing of food products optional
- optional, not held prepared meals optional
- optional, not held use new technologies in food manufacturing optional
- optional, not held care for food aesthetic optional
58 held skills the chilling operator role does not ask for
- not needed by the target role administer materials to tea bag machines skill
- not needed by the target role analyse samples of food and beverages skill
- not needed by the target role apply different dehydration processes of fruits and vegetables skill
- not needed by the target role apply extruding techniques skill
- not needed by the target role be at ease in unsafe environments skill
- not needed by the target role centrifugal force knowledge
- not needed by the target role check bottles for packaging skill
- not needed by the target role check quality of raw materials skill
- not needed by the target role circular economy knowledge
- not needed by the target role cleaning of reusable packaging knowledge
- not needed by the target role condiment manufacturing processes knowledge
- not needed by the target role conduct cleaning in place skill
- not needed by the target role disassemble equipment skill
- not needed by the target role dispose food waste skill
- not needed by the target role dispose non-food waste within the food industry skill
- not needed by the target role energy efficiency knowledge
- not needed by the target role ensure compliance with environmental legislation in food production skill
- not needed by the target role examine production samples skill
- not needed by the target role fermentation processes of food knowledge
- not needed by the target role follow evaluation procedures of materials at reception skill
- not needed by the target role food authentication techniques knowledge
- not needed by the target role food ethics knowledge
- not needed by the target role food fraud knowledge
- not needed by the target role food homogenisation knowledge
- not needed by the target role food safety principles knowledge
- not needed by the target role food waste monitoring systems knowledge
- not needed by the target role handle kitchen equipment skill
- not needed by the target role health, safety and hygiene legislation knowledge
- not needed by the target role hydrogenation processes for edible oils knowledge
- not needed by the target role label samples skill
- not needed by the target role lift heavy weights skill
- not needed by the target role listen actively skill
- not needed by the target role measure sugar refinement skill
- not needed by the target role milk production process knowledge
- not needed by the target role mitigate waste of resources skill
- not needed by the target role modern brewing systems knowledge
- not needed by the target role monitor almond blanching process skill
- not needed by the target role monitor coating specifications skill
- not needed by the target role monitor filling machines skill
- not needed by the target role monitor ingredient storage skill
18 further entries not listed here
2 gaps that are knowledge rather than practice
Knowledge gaps usually close through study. Practical skill gaps usually need something you can point at.
- required, not held manufacturing of different chilled prepared meals required
- optional, not held prepared meals optional
How this record was compiled
Both occupations are taken from ESCO, which lists the skills and knowledge each occupation is expected to have and marks every one required or optional. Nothing here is a prediction about hiring, and nothing here knows that a particular employer wants a particular certificate. Treat Table 3 as a starting point for your own research rather than a syllabus. The full method states what these figures can and cannot tell you.