Food Safety Specialist Health Professionals

Legislation related to the food and feed industry including food manufacturing, hygiene, safety, raw materials, additives, GMOs, labelling, environmental and trade regulations.

Deterioration factors, controlling factors (temperature, additives, humidity, pH, water activity, etc., including packaging) and food processing methods to preserve food products.

The proper conditions and methods to store food to keep it from spoiling, taking into account humidity, light, temperature and other environmental factors.

Organise and classify records of prepared reports and correspondence related to the performed work and progress records of tasks.

Observe and supervise the packaging operations undertaken by the workers for compliance to production requirements. Check products for proper packaging such as labelling and date coding in order to ensure …

Lead and guide employees through a process in which they are taught the necessary skills for the perspective job. Organise activities aimed at introducing the work and systems or improving …

Implement strict control of food safety standards ensuring production, transportation, storage or livestock breeding is according to law and regulations.

Develop a food safety programme including traceability, ISO quality systems and HACCP risk management procedures.

List, process and evaluate data gathered during retail food inspections undertaken in supermarkets or shops.

Investigate accidents, incidents and complaints; determine if health, safety and consumer protection procedures have been followed.

Health inspection of retail shops and supermarkets; identification and prevention of sanitation violations and health risks.

Conduct hygiene inspections in supermarkets and other stores; prepare and make up sanitation reports and analyses.

Determine when action related to food safety violations may be required; gather and present appropriate evidence; execute protective measures.

The temperature at which certain products are to be kept for consumption.

The national and international legal rules and requirements applied in the food industry.

The procedures, machines and reciped used to mix different foodstuffs and solutions by transforming them through high pressure and acceleration processes into an uniform fluid or product.

Have a solid understanding of policies, strategies, institutions and regulations concerning food.

Examine if food or beverages are safe for human consumption. Verify the right levels of key ingredients and the correctness of the label declarations and the levels of nutrients present. …

Ensure that goods are labeled with all necessary labeling information (e.g. legal, technological, hazardous and others) regarding the product. Ensure that labels respects the legal requirements and adhere to regulations.

Assess samples from a range of sources to draw analyses. For example, microorganisms detection, chemical analysis, and parasitological analysis.

Audit the food safety procedures applied by a certain establishment based on Hazard Analysis Critical Control Points (HACCP).

Participate in the decision-making around production and processing techniques, marketing, availability, utilization and consumption of food, in the interest of meeting or furthering social objectives to influence the operation of …

Monitor that the sugar and centrifuged products are uniform and comply with quality standards.

Use various tools and instruments to evaluate and investigate food products such as thermometers, x-ray tools, microscopes, etc.