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NOC 92012: Supervisors, food and beverage processing
NOC 92012 is a TEER 2 occupation. It counts as skilled work for Express Entry under FSW, CEC and FST. It is not on any 2026 category list, so candidates compete in general and program rounds.
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Supervisors in food and beverage processing supervise and coordinate the activities of workers who operate processing and packaging machines, and workers who grade food and beverage products. They are employed in fruit and vegetable processing plants, dairies, flour mills, bakeries, sugar refineries, fish plants, meat plants, breweries and other food and beverage processing establishments.
Job titles filed under this code
Official example titles
- bottling supervisor - food and beverage processing
- brewer supervisor
- fish processing supervisor
- flour milling team supervisor
- food product testers supervisor
- hazard analysis critical control point (HACCP) coordinator
- meat packing supervisor
- packaging supervisor - food and beverage processing
- poultry graders foreman/woman
- production supervisor - food and beverage processing
- tobacco processing supervisor
- vegetable packing supervisor
Not this code
Close occupations that have their own code
- Fish and seafood plant workers → 94142
- Fish products inspection supervisor → 22111 Agricultural and fish products inspectors
- Food-processing plant manager → 90010 Manufacturing managers
- Industrial butchers and meat cutters, poultry preparers and related workers → 94141
- Meat inspection supervisor → 22111 Agricultural and fish products inspectors
- Process control and machine operators, food and beverage processing → 94140
- Testers and graders, food and beverage processing → 94143
Main duties
This group performs some or all of the following duties:
- Supervise, co-ordinate and schedule the activities of workers who process, package, test and grade food and beverage 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
- 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.
Hazard analysis critical control point (HACCP) co-ordinators identify, evaluate, control and prevent hazards at all stages of the food production process.
What this code means for Express Entry
TEER 0–3 work counts toward the Federal Skilled Worker Program.
One year of this work in Canada can qualify for the Canadian Experience Class.
This code is in a trade group the Federal Skilled Trades Program accepts.
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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 or beverage 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.
Codes in the same group
| NOC | Occupation | TEER |
|---|---|---|
| 92010 | Supervisors, mineral and metal processing | 2 |
| 92011 | Supervisors, petroleum, gas and chemical processing and utilities | 2 |
| 92013 | Supervisors, plastic and rubber products manufacturing | 2 |
| 92014 | Supervisors, forest products processing | 2 |
| 92015 | Supervisors, textile, fabric, fur and leather products processing and manufacturing | 2 |