Supervisors, food, beverage and associated products processing (NOC 9213)

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Changes have been made to the method for estimating job prospects per occupation. To better reflect the reality of the job market and the new method of estimation, the prospect diagnostics have been modified. Thus, the possible diagnostics are now excellent, good, limited and not published. For more information about the meaning of each diagnostic, see the glossary.
Estimated hourly wage
in Québec (2016-2018)
Minimum 13.00$
Median 19.80$
Maximum 29.33$
Job prospect
(2017-2021)
Employment in 2016
4,000
Skill level
Technical (usually a college or secondary school vocational diploma)

Occupation targeted by the Workplace Apprenticeship Program

Please note that detailed information for each of the occupations under the Workplace Apprenticeship Program is only available in French.

Nature of work

Supervisors in this unit group supervise and co-ordinate the activities of workers who operate processing and packaging machines, and workers who grade food, beverage and associated products. They are employed in fruit and vegetable processing plants, dairies, flour mills, bakeries, sugar refineries, fish plants, meat plants, breweries and other food, beverage and associated products 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, beverage and associated 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
  • - Continued…
  • - 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.
  • - HACCP co-ordinators identify, evaluate, control and prevent hazards at all stages of the food production process.

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, beverage or associated products 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.

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