The origin of the need to preserve foodstuffs derives from the fact that overproduction takes place in certain periods. Among the many techniques for preserving foods of plant origin, the one that maintains the product in a state relatively similar to its original fresh state has always been most appreciated. The main purpose of preservation is to produce foods that maintain their properties over a long period of time, always preserving them from the action of microorganisms and other factors capable of altering their organoleptic characteristics. Thus, the sterilisation of canned food is one of the critical points in the production system for canned vegetables. At this stage, the cans are subjected to a heat treatment that guarantees the production of microbiologically safe products.

Broadly speaking, the processes to produce canned fruit and vegetables follow the following stages: reception and selection of the raw material, washing, conditioning, inspection, classification, packaging, addition of the covering liquid, sterilisation and cooling. The packaging must also be sterilised.

Thus, these professionals are integrated in a unit or section in the canning and/or vegetable juice industry, preparing and supervising the material and human resources available and the work necessary to achieve the objectives set in the production, quality and environmental protection plans. The production of canned vegetables includes: the processing of vegetables; the production of juices, cremogenates and nectars; the production of fruit pulps and jams; the production of sauces of vegetable products; the production of dehydrated and freeze-dried vegetables.

• Receive, control and prepare raw materials for subsequent processing and treatment, guaranteeing the quality, hygiene and safety measures necessary to start the production process of canned and cooked vegetables.
• Carry out the control operations of the canned and cooked vegetables warehouse for super storage, the dispatch of finished products and develop support activities in the commercialisation process.
• Develop processes and operating procedures for the production and processing of canned vegetables and vegetable juices.
• Organise the food production unit, programming and managing the performance of the operations of dosing, filling and closing of canned vegetables, juices and cooked dishes, checking that the procedures and standards that ensure the required quality are followed.
• Carry out the application of the final treatments of canned and cooked vegetables according to the required quality and hygiene specifications.
• Cooperate and manage the processes of the quality plan for the effective implementation and control of the manufacture of canned food on automatic production systems.
• Apply analytical and sensory control techniques in the process of making vegetable preserves and juices.
  

Regulated training and graduates

• Certificat de Professionalitat de la Família Indústries alimentàries: Fabricació de conserves vegetals (Nivell 2)
• Certificat de Professionalitat de la Família Indústries alimentàries: Indústries de conserves i sucs vegetals (Nivell 3)
• Professional Training Course (s) in the field of Food Industries - Intermediate Level: Production of food products
• Professional Training Course(s) in the professional family of Food Industries - Advanced Level: Process and quality in the food industry

Complementary training

Commitment to the organisation: Level 1

Strategic orientation: Level 2

Analytical thought: Level 2

Planning and organisation: Level 2

Concern for order and quality: Level 2

Mechanical handling

People related to the field of mechanical handling are interested in the assembly, maintenance, repair and use of machines, tools and installations. Some good examples of professional activities in the field of mechanical handling are adjusting and configuring machines, reviewing technical equipment to detect incidents in their operation, handling machinery in production processes and driving specialised vehicles.

Oils and fats production technician

Dairy production technician

Food plant operator

Meat process worker

Fishmonger

• Work hours

  Depending on the time of the year, these professionals can work continuous shifts (summer) and normally split shifts from Monday to Friday, working weekends if the campaign requires it. Shift work is also possible if the season is short and production requires it.
  

• Salary

  Between 20,000 and 35,000 euros gross per year.
  
  

• Other features

  This occupation tends to be highly seasonal depending on the seasonality of the raw material.
  
  

• Professional category

  Specialist staff