food safety specialist

food authentication techniques

Methodologies, analytical techniques and indicators applied to verify food authenticity and detect frauds.

Usage Competence references ESCO source

food fraud

Investigation techniques to detect the act of deliberately adulterating information related to the nature, identity, properties, composition, quantity, durability, country of origin or place of provenance, method of manufacture or production of food to mislead consumers and generate illicit financial gain. Food fraud includes among others dilution, substitution, concealment, mislabelling, unapproved enhancement, and counterfeiting.

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food legislation

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

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food preservation

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

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food storage

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

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infections in food

The different food risks that may arise from organisms and infectious agents in food products.

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control food safety regulations

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

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evaluate retail food inspection findings

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

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plan inspections for prevention of sanitation violations

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

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prepare reports on sanitation

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

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take action on food safety violations

Determine when action related to food safety violations may be required. Gather and present appropriate evidence. Execute protective measures.

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investigate complaints related to consumer protection

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

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monitor packaging operations

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 appropriate and safe transportation.

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develop food safety programmes

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

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keep task records

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

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maintain personal hygiene standards

Preserve impeccable personal hygiene standards and have a tidy appearance.

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train employees

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 the performance of individuals and groups in organisational settings.

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cold chain

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

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food homogenisation

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. 

Scope note

Includes the homogenised food preparations such as infant and dietetic food.

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food policy

The policies, strategies, institutions and regulations concerning food.

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general principles of food law

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

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management systems standards

The standards that improve the performance of an organisation by outlining activities that helps to achieve goals and objectives. They also help to create an organisational culture that provides ground for continuous self-evaluation and improvement of the business operations.

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audit food safety procedures

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

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analyse samples of food and beverages

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 samples of food and beverages comply to specific standards or procedures.

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develop food policy

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 the food and agriculture system. Food policymakers engage in activities such as regulation of food-related industries, establishing eligibility standards for food assistance programs for the poor, ensuring safety of the food supply, food labeling, and even the qualifications of a product to be considered organic. 

green

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ensure correct goods labelling

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.

green

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monitor sugar uniformity

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

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use instruments for food measurement

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

Usage Competence references ESCO source