This occupation group covers food and drink factory workers not elsewhere classified. Occupations in this group include:

• coffee roaster
• egg factory worker
• ice-cream maker
• margarine maker
• pasta maker.

• Weighs, measures, mixes, dissolves and boils ingredients
• Adds materials, such as spices and preservatives
• Operates processing plant; monitors product quality before packaging by inspecting, taking samples and adjusting treatment conditions when necessary; cleans equipment, pumps, hoses, storage tanks, vessels and floors, and maintains infestation control programmes
• Regulates machinery; moves products from production lines into storage and shipping areas
• Packages products

• Works indoors in factory environments
• Work areas will usually be adequately heated and ventilated
• Factory machinery and processes may be noisy. Ear muffs and other protective equipment will be used when necessary

• Light to medium physical demand
• Stands constantly and operates food processing and production machinery. May be in charge of one particular machine
• May walk about the work area to ensure correct operation of machinery and quality of end product
• Stretches up or across occasionally to make adjustments to machinery controls
• Squatting, crouching or kneeling movements may be required when inspecting machinery, raw goods and final products
• Bends occasionally if required to work over production machinery, benches, and conveyor belts or when lifting ingredients or finished products
• Twisting the body or neck is not a significant component of the job
• Substantial contact with water or skin irritants does not occur in most positions, but this depends upon the products being produced. Protective equipment should be available
• Lifting or carrying is occasional for most positions
• Repetitive hand and arm movements will be required on an occasional to frequent basis
• Driving is not likely to be required
• Uses hand-held and hand-operated equipment specific to the production process. May use computerised control systems in larger processing plants
• Mental skills necessary include practical and technical skills

An NZQF Level 2 or 3 qualification (ANZSCO Skill Level 4). For some occupations a short period of on-the-job training may be required in addition to or instead of the formal qualification. In some instances no formal qualification or on-the-job training may be required

There are opportunities for flexibility of movement but they are limited.