How are production employees deployed in the food industry?

Production workers are also used in the food industry. They are involved in various stages of food processing and production as a whole. This ranges from the processing of residual materials to packaging and logistics. In the course of this, they carry out many important activities, from simple tasks such as cleaning and tidying up to operating machines and checking quality.

Estimated reading time: 27 minutes

What is the food industry?

The food industry is a distinct sector of the economy that takes agricultural products and transforms them into goods suitable for human consumption. It is also referred to as the food or nutrition industry.

Within the the food industry, there is an entire value chain. The process begins with the extraction of raw materials on farms and ends with the final product, such as fruit in a store, a cake in a bakery, or a ready meal for the microwave. Every step in this value chain is included, from processing to logistics and distribution.

The food industry is divided into several sectors, such as:

• The meat industry, in which meat products are processed
• The milk production, from dairy to cheese, yogurt and other dairy products
• From the baking and confectionery industry to the gluten-free bakery, where sweets, cakes and bread are made
• The fruit and vegetable industry, in which fruit and vegetables are processed, for example to produce juices or preserves
• The fish processing, involves using fresh or frozen fish to produce finished products such as fillets or canned fish.
• Cereal production for the manufacture of cornflakes, muesli and more

What are the common tasks within the food industry?

Common tasks include operating machines, which also involves their maintenance, control, and monitoring. Typical machines include ovens, cutting equipment, conveyor belts, and packaging systems.

• Naturally there is also a quality control: It is carried out through visual inspections, measurements, and occasionally cost-based evaluations. Some control procedures are automated.
• Not everything can be packed by machines — that's why production employees also manually package food into boxes, containers, bags, and more. Cleaning is another crucial task in the industry. It applies not only to machines but also to the entire plant and production environment.
• Another important aspect is the handling of raw materials and finished products. Raw ingredients must be sorted and prepared, machines loaded, and finished products transported to their respective destinations by production staff.
• Preparation and post-processing steps include sorting, washing, cutting, peeling, and mixing ingredients. Dishes may also be assembled as semi-finished or ready-made products, as is the case in pizza production or pasta drying.

Certain raw materials, especially poultry, meat, and seafood, require separate handling. Their preparation is often done manually or with simple tools.

There are also career opportunities in the food industry: with relevant vocational training and continuing education, production workers can advance to become specialists in food or dairy technology.

What tasks do production employees in the food industry perform as part of the packaging process?

Packaging is generally an important step in the industry. However, while the main purpose in other industries is to ensure that the goods reach the customer undamaged, this goes one step further in the food industry. The food must reach the customer uncontaminated and without going bad. Packaging is therefore even more important here.

Tasks in the packaging process range from manual activities to operating automated packaging machines. Various materials are used, including cartons, containers, and, of course, good old cling film.

Quality control is also essential in this area. It's not only important to inspect the final product before packaging, production staff must also ensure that the packaging itself meets the necessary standards, protects the goods inside, and preserves freshness.

Packaging staff are expected to operate various types of machinery. It begins with packaging machines but also includes equipment for filling, labeling, and sealing.

Throughout all stages, before, during, and after packaging, maintaining hygiene is critical. Production employees must thoroughly clean the premises, tools, and equipment. This is the only way to prevent food contamination and its potential negative consequences for consumers.

Do production workers in the food industry need a health certificate?

Every employee who works in food production requires an infection protection instruction in accordance with Section 43 of the Infection Protection Act (IfSG). This instruction is commonly referred to as a "health certificate." It must be completed before starting work in the food sector for the first time and is designed to prevent foodborne illnesses. The instruction may be delivered verbally or in writing.

The content covers food-transmissible diseases and their pathogens. Examples include typhoid, paratyphoid, salmonella, cholera, and infectious diarrheal diseases.

The instruction explains the symptoms associated with these illnesses. This enables the production employees themselves to recognize them or at least suspect that such an illness may be present.

The instruction outlines key hygiene practices to prevent illness. These include wearing protective clothing, covering wounds, avoiding sneezing or coughing near food, and frequent handwashing.

In this context, production staff are also informed of their obligation to report any such illness to their employer. Even early signs of illness must be reported, especially if there is an increased risk of infection.

Finally, the instruction includes details on legal work bans. Individuals suffering from certain illnesses are legally prohibited from working in the food sector.

This instruction is mandatory for everyone working in the food industry, from chefs and kitchen assistants to service staff, cleaning personnel, production workers, and packers.

Where can I get infection protection instructions?

The instruction can take place at various locations, typically at the public health department or through a physician authorized by it. Online instruction with certification is also available. Once completed, the certificate is valid indefinitely. However, it must be renewed if the employee changes jobs.

The instruction must be completed before starting work. The certificate presented at the beginning of employment must not be older than three months. It must be submitted to the employer, who is responsible for verifying that the instruction has been carried out and ensuring compliance with hygiene regulations. Naturally, employees are also obligated to meet these requirements and follow all applicable hygiene rules.

What is important for a production employee in packaging?

Production employees in the packaging sector must be flexible with their working hours. Shift work is standard, including night shifts, weekends, and public holidays. This is due to the unique demands of the food industry, ranging from continuous production to the need for fresh products to be available in stores early in the morning.

Manual dexterity is also essential. Many tasks must be performed by hand, often requiring a fast pace and precise execution of work steps.

It goes without saying that production employees in packaging must also be familiar with the rules of hygiene and apply them. These rules apply not only to personal hygiene but also to the products being handled and the cleanliness of the workplace.

A technical understanding is also required. You will be working with machines. It is therefore important to understand them and be able to handle them. These tasks are typically performed as part of a team, so strong teamwork skills are equally important.

If you are looking for a career, you can also achieve this in packaging within the food industry. Further training options are available, making it possible to advance to higher-level roles.

Typical career paths include positions such as packaging foreman or production manager. There are also opportunities to specialize, for example, as a machine operator, hygiene specialist, or quality control expert.

What tasks are involved in bottling work?

Bottling is a specific area within the food industry, such as in the production of dairy products. It also offers employment opportunities for production workers. The exact tasks vary depending on the company and the type of product being processed.

Bottling refers to the process of filling food into containers, such as cans, bottles, crates, or bags. While fully automated filling machines are often used, there are still areas where tasks are performed manually.

Typical responsibilities include operating and monitoring the filling systems. This ranges from loading, checking, and adjusting settings to programming and cleaning the equipment after use. Regular maintenance is also part of the job. Once filled, the products, such as cans, are usually repackaged, for instance into cartons.

Naturally, quality control plays a key role in this area as well. Production employees must ensure that all standards are met, using both manual checks and automated inspection systems.

The bottling sector also offers career development opportunities, from basic vocational training in the food industry to advanced training and specialization. Salaries depend on various factors, including the specific role, professional experience, and qualifications. With motivation and a willingness to learn, employees often see a significant increase in salary within a short time.

How are production employees deployed in quality control within the food industry?

Compliance with standards and ensuring the quality of food products is especially critical in the food industry. It directly concerns consumer safety and public health. As such, quality control holds a particularly important role, reinforced by strict legal regulations and high customer expectations.

While the tasks resemble those in other industries, the food sector requires a far more meticulous approach to meet elevated standards. This begins with comprehensive knowledge and strict adherence to food safety laws and regulations. In addition, samples are not only taken for immediate analysis; they are also stored as retention samples. These can later serve as proof of quality for a specific production day or batch.

In this context, collecting data falls under the responsibility of quality control personnel. They must ensure that all samples are taken and stored without contamination, often under controlled conditions such as freezing. Only then can these samples provide an accurate reflection of production quality for a given time period.

What happens if defects are found in the products?

If defects are detected in food products, their exact nature must first be identified. To do this, production employees analyze samples to determine the cause, which may range from incorrect process handling and contaminated raw materials to hygiene issues in machines or systems. Once the root cause is established, appropriate corrective actions must be taken or recommended to prevent the issue from recurring.

Beyond legal requirements, there are also numerous customer and consumer expectations that must be met, including taste, appearance, and texture. Quality control is responsible for ensuring these standards are upheld as well. If a defect is found, employees assess how the final product can be improved to meet the required specifications.

Are the results of quality controls documented?

Quality control employees are required to document all samples, tests, analyses, inspections, and related processes. This documentation must meet specific standards.

It must clearly state when and where the inspection took place, how it was conducted, and who carried it out. The collected data, for example, regarding the consistency of the food, must be recorded, as well as any deviations from the norm. Employees must also prepare a report analyzing the root cause of any error and documenting the corrective measures taken to prevent recurrence.

These requirements highlight the importance of quality control. They also underscore the need for responsible, detail-oriented employees in this role. Staff must be well-versed in relevant regulations and ensure that any affected regulations are clearly referenced in the documentation in the event of an error.

In Germany, the average gross annual salary for a production worker in food industry quality control is approximately € 41,000. However, the exact figure varies depending on the company, the specific responsibilities, as well as the employee’s experience and qualifications.

A degree in food technology is often considered a prerequisite for this role. Academic programs in fields such as food science also provide a solid foundation. Additional training and specialization further enhance an employee's value to the company, which, in turn, often leads to higher pay.

What requirements are associated with working on organic farms?

Certain areas of the food industry come with very specific requirements. In these sectors, the rules are stricter, and the regulations for certain certifications must be strictly followed. This applies, for example, when production employees work for an organic farm.

Organic farms only receive their certification if food is produced according to defined standards. This includes, for instance, avoiding chemical or synthetic products such as fertilizers and pesticides. Animals must be fed with organic feed, and animal husbandry must be species-appropriate, a separate area with its own regulations and standards. Additional rules also apply to processing and labeling.

Genetically modified organisms are not used, neither in cultivation nor in processing. Residues must be stored or treated separately in terms of time and space to reliably prevent cross-contamination.

In food processing, at least 95 % of the ingredients in processed organic products must be organic. Certain additives are entirely prohibited, especially those that do not meet organic standards.

Organic farms are also subject to regular inspections to ensure full compliance with the provisions of the EU Organic Farming Regulation.

Other regulations apply to labeling. A separate EU standard governs this as well. For example, ingredients must be labeled with their origin. Companies must provide a daily overview of the organic ingredients used and maintain detailed records of suppliers, including the quantity and timing of deliveries.

What requirements must production employees observe when manufacturing infant and baby food?

For the production of food for children and babies, the following applies particularly strict requirements. Production employees play a key role in ensuring that these requirements are met. They must also be aware of the heightened responsibility involved, unlike adults, babies and children are less able to detect or react to spoiled food, making them especially vulnerable.

It is essential that nutrient content and composition comply precisely with legal specifications. This is especially critical when producing food for infants. Work must therefore be carried out with great care. Machines must be calibrated accurately and monitored throughout the process, as even the smallest deviations must be detected and corrected immediately.

Nutrient content standards cover proteins, fats, carbohydrates, minerals, and vitamins. Parents rely on the accuracy of this information to ensure their children are properly nourished. It is therefore the production employees’ responsibility to ensure that these specifications are strictly followed.

Composition refers to the permitted ingredients and their ratios. It’s not just about using the right components, they must also be present in the correct quantities and proportions to meet the strict standards for baby and infant food.

What are the hygiene requirements for the production of infant formula?

Certain additives, particularly preservatives, flavor enhancers, and colorants, are generally prohibited in infant formula. In addition, baby and toddler food must meet the highest hygiene standards. This is essential to prevent infections and avoid triggering excessive immune responses in infants, whose immune systems are still developing. Such reactions can result in sudden high fevers or other severe symptoms, which not only affect well-being but may also cause lasting health damage.

There are extremely strict limits for residues and contaminants, and it is absolutely critical to ensure these limits are never exceeded. Quality assurance plays a central role here and is required to conduct particularly thorough and frequent inspections.

What is important when it comes to food packaging?

Food packaging must ensure that the contents are thoroughly protected, against contamination, leakage, and physical damage. In addition, the packaging must be durable enough to preserve the food’s purity over an extended period.

The packaging also carries the label, which must clearly and legibly display the ingredients, nutritional values, and the intended use of the product, all in a way that is easy for consumers to understand.

What are the physical demands placed on production workers in the food industry?

Work in the food industry often involves significant physical demands, particularly in areas such as manufacturing, packaging, and storage where production workers are typically employed.

The physical strain arises from several factors. Much of the work is performed while standing. Workers frequently lift loads, and many movements are repeated throughout the day, placing continuous stress on specific muscle groups, joints, and bones.

Tasks like washing, peeling, or blanching also require fine motor skills and coordination, which can become physically taxing over time.

To outsiders, the strain may seem minor. After all, peeling a few potatoes at home hardly feels exhausting. But doing it for hours, while standing, lifting, and repeating the same motions again and again, that’s a different story. These repetitive tasks create their own unique set of physical challenges.

Even seemingly lighter duties, like repetitive machine work or labeling packaging, involve consistent, small-scale motions that can also lead to muscle fatigue and joint stress over extended periods.

What special hygiene requirements must be met?

In the food industry, strict hygiene requirements must be followed. Frequent handwashing is part of daily routines, which can put considerable strain on the skin. Work clothing must be meticulously cleaned or changed regularly, and work surfaces must be cleaned and disinfected frequently, adding further skin irritation risks due to cleaning agents.

Some work areas are located in cold environments, such as cooling or refrigeration zones. Employees are therefore exposed to low temperatures, increasing the risk of colds and skin dryness. On the other hand, certain tasks, such as those in cheese production, are performed in hot environments. To make matters more challenging, protective clothing is often required, which can be uncomfortable and restrict freedom of movement.

While not directly caused by the work itself, employees are also subject to regular tests for salmonella, vision, and skin health. In addition, infection protection regulations must be strictly observed. To ensure this, employees typically receive regular training and briefings before starting work to keep the relevant rules top of mind.

What challenges do workers from abroad face?

Working in the food industry presents particular challenges for employees who are not from Germany. To ensure that all regulations and standards are followed, there is usually at least one group member who speaks German. In addition, instructions are often provided in multiple languages, sometimes supported by AI-generated translations.

One frequently overlooked challenge is odor exposure, especially in areas like fish processing. While individual workers may grow accustomed to the smell, it often carries over into their family and social lives, where it cannot easily be masked or neutralized. This can create discomfort outside the workplace, making odor one of the more unique challenges in this field.

To reduce physical strain, companies implement ergonomic measures. This includes designing workstations and workflows to minimize stress on the body while improving safety.

Regular breaks are also encouraged, as they help reduce physical fatigue and increase overall productivity. Additional training on posture and movement techniques supports long-term health and helps prevent overexertion-related injuries.

What are the health risks for production workers in the food industry?

Nevertheless, there are a number of health risks that apply to production workers in the food industry. One of the most common involves musculoskeletal issues, standing for long periods and lifting heavy loads place particular strain on the back, joints, and shoulders.

Skin problems are also frequent. Constant exposure to cleaning agents, hygiene products, and extreme temperatures (hot and cold) puts stress on the skin, often exceeding its natural resilience. This can lead to irritation or rashes, which can be mitigated with proper skincare, specialized soaps, and protective gels.

Another significant risk is infection, especially due to handling raw food. These products can carry pathogens such as bacteria and parasites, which may not yet have been eliminated through processing.

What are some examples of special activities and tasks for production employees in the food industry?

In the food industry, production employees handle everything from raw ingredients to fully prepared dishes. This requires specific tasks and routines to ensure hygiene, safety, and the quality of the final products.

It starts with strict personal hygiene. Employees must wash their hands before starting work, maintain clean fingernails, and wear freshly laundered clothing.

However, handwashing isn’t limited to the start of the shift, it must be repeated at various points throughout the day. Hands must be washed before and after handling raw food or ingredients, before processing food, and after contact with waste or food residues. Of course, handwashing is also required before eating, meaning employees must clean their hands again during lunch breaks or before a snack to minimize the risk of infection.

What are the risks of working with poultry, meat, seafood, fish, and eggs?

Handling poultry, meat, seafood, fish, and eggs carries an increased risk of germ transmission. For this reason, strict hygiene is essential. Employees must dispose of all packaging associated with these products completely and correctly. Any work surfaces that come into contact with the packaging or its contents must be thoroughly cleaned using at least warm water and dishwashing liquid.

When preparing food intended for raw consumption, only clean kitchen utensils may be used. If employees process raw animal products such as meat or fish, they must use separate utensils to avoid cross-contamination. These utensils must be washed thoroughly after each use, ideally in a dishwasher or at minimum with hot water and dishwashing liquid.

Most pathogens cannot survive heating to temperatures between 70 °C and 100 °C. Therefore, when preparing ready-to-eat meals, care must be taken to ensure that this temperature is reached, and maintained long enough for the heat to penetrate the entire dish, including its core.

What should I bear in mind when handling plant-based foods such as fruit, vegetables, sprouts, and herbs?

Plant-based foods, including fruit, vegetables, sprouts, and herbs, can also be contaminated with pathogens. For this reason, production staff must ensure that these items are thoroughly washed. Ready-to-eat salads must be covered immediately after preparation and stored at a consistently cold temperature.

Germs can survive for extended periods on surfaces and objects, especially in moist environments where they thrive and multiply. Good hygiene practices are essential to counter this risk. Crockery, cutlery, and all kitchen utensils must be cleaned with hot water and plenty of dishwashing liquid. Dishwashers should be set to at least 60 °C.

Different cleaning cloths should be used for work surfaces, dishes, and floors. These cloths must be washed regularly at a minimum of 60 °C and dried thoroughly.

Dishwashing brushes should be cleaned in the dishwasher and replaced frequently. Sponges are less suitable for hygienic cleaning, but if used, they must also be replaced regularly.

Food residues that may contain germs should be wiped up with disposable cloths, which are discarded immediately afterward. Door handles, cupboard handles, work surfaces, kitchen appliances, and sinks should be cleaned with warm water and detergent, then dried thoroughly. Cooling areas must also be cleaned regularly. Correct waste disposal is equally important: bins should be emptied daily and rinsed out afterward.

Conclusion

The food industry is focused on the production of items that are either consumed directly by end customers or used in the preparation of meals. Within this sector, production employees perform a wide range of tasks, from operating, loading, and cleaning machinery to preparing raw materials and assembling ready-to-eat meals.

In addition to manufacturing food products, production workers are also involved in packaging and bottling. Their role includes preparing finished goods to ensure they can be transported and stored without damage, contamination, or spoilage.

Quality is especially critical in the food industry. For this reason, production employees also contribute to quality control, by collecting samples, conducting analyses, and identifying opportunities for improvement.

Employees in companies with elevated standards, such as organic producers or manufacturers of baby and infant food, bear even greater responsibility. These products must comply with strict legal regulations and meet high consumer expectations. This begins with hygiene and extends to the precise nutrient composition of the food.

Production workers in the food industry also face distinct physical demands. These include standing for long periods, lifting loads, and working in hot or cold environments. To mitigate these stresses, ergonomic workstations, employee training, and practical guidelines are implemented.

Additionally, food production workers face unique responsibilities when it comes to hygiene and safety. They must maintain their own cleanliness, ensure the sanitation of tools and workspaces, and strictly follow protocols on what may be used and when, to safeguard the quality and safety of the food.