Profession food regulatory advisor
Food regulatory advisors are extra-judicial or judiciary technical experts. They ensure food industry practices comply with the regulatory norms. They perform audits, make diagnosis and monitor activities of inspection. These experts have expertise in food processing, food analysis, quality, safety, certification, traceability. They update, review, and approve labelling designs, develop nutrition facts panels, and ensure that products and labels meet appropriate standards and regulations.
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The technology that uses, modifies or harnesses biological systems, organisms and cellular components to develop new technologies and products for specific uses.
- Quality assurance methodologies
Quality assurance principles, standard requirements, and the set of processes and activities used for measuring, controlling and ensuring the quality of products and processes.
- Food preservation
Deterioration factors, controlling factors (temperature, additives, humidity, pH, water activity, etc., including packaging) and food processing methods to preserve food products.
- Food engineering
Research and development of new foods, biological and pharmaceutical products, development and operation of manufacturing and packaging and distributing systems for drug/food products, design and installation of food production processes.
- 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.
- Food safety standards
Food safety standards (i.e. ISO 22000) developed by the recognised organisations for Standardization dealing with food safety. For example, the ISO 22000 international standard specifies the requirements for an effective food safety management system. It covers interactive communication, system management, prerequisite programs and HACCP principles.
- Food allergies
The types of food allergies within the sector, which substances trigger allergies, and how they can be replaced or eliminated (if possible).
- Food legislation
Legislation related to the food and feed industry including food manufacturing, hygiene, safety, raw materials, additives, GMOs, labelling, environmental and trade regulations.
- Food and beverage industry
The respective industry and the processes involved in the food and beverage industry, such as raw material selection, processing, packaging, and storage.
- Traceability in food industry
Traceability measures to respond to potential risks that can arise in food and feed, so as to ensure that all food products are safe for humans to eat.
- Legislation about animal origin products
The applicable legal rules on temperature, waste materials, traceability, labelling, trading, and the transport of animal origin products.
- Laboratory-based sciences
Laboratory based sciences such as biology, chemistry, physics, integrated science or advanced laboratory science.
- Risks associated to physical, chemical, biological hazards in food and beverages
Interpretation of laboratory tests for parameters affecting food safety taking into account risks associated with physical, chemical, and biological hazards in food and beverages.
- Food safety principles
Scientific background of food safety which includes preparation, handling, and storage of food to minimise the risk of foodborne illness and other health hazards.
- Food science
The study of the physical, biological, and chemical makeup of food and the scientific concepts underlying food processing and nutrition.
- Food product ingredients
Technical features of the formulation of ingredients for food products.
- Food materials
Quality and range of raw materials, half finished products and end products of a specific food sector.
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- Follow-up lab results
Analyse lab results and apply them by adapting the production process. Report, review and take appropriate measures if necessary.
- Participate as observer in different types of audits in the food sector
Participate as an observer in audits for efficiency, safety, environmental, quality, and food safety on a regular basis.
- 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.
- Apply requirements concerning manufacturing of food and beverages
Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.
- Apply HACCP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
- Apply food technology principles
Food technology: a branch of food science that deals with the production processes to make foods and improve processes aimed at processing foodstuffs.
- Prepare visual data
Prepare charts and graphs in order to present data in a visual manner.
- Work independently in service of a food production process
Work individually as an important element in service of a food production process. This function is executed individually with little or no supervision or collaboration with colleagues.
- Work in a food processing team
Collaborate in a team with other food processing professionals in service of the food and beverages industry.
- Perform strategic planning in the food industry
Develop and coordinate plans of action in the food industry to assure that quality and deadlines are met in time.
- Read engineering drawings
Read the technical drawings of a product made by the engineer in order to suggest improvements, make models of the product or operate it.
- Ensure public safety and security
Implement the relevant procedures, strategies and use the proper equipment to promote local or national security activities for the protection of data, people, institutions, and property.
- Keep up with innovations in food manufacturing
Latest innovative products and technologies to process, preserve, package and improve food products.
- Lead process optimisation
Lead process optimisation using statistical data. Design experiments on the production line and functional process control models.
- Apply GMP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).
- Keep up-to-date with regulations
Maintain up-to-date knowledge of current regulations and apply this knowledge in specific sectors.
- Handle communications in the food processing industry
Interact with food processing professionals to obtain correct information about their work and actions.
- Conduct shelf studies
Leads and manages shelf studies on products of his/her company and also products of other producers as to determine the position of the company in the market.
Optional knowledge and skillsperform food risk analysis analyse packaging requirements cultural customs on food preparation advocate for consumer matters in production plants perform food safety checks fermentation processes of beverages write work-related reports manage challenging work conditions during food processing operations ensure continuous preparedness for audits statistics analyse trends in the food and beverage industries research new food ingredients perform detailed food processing operations advise on food preservation impart training on general quality management supervision improvise to occuring food processing situations analyse samples of food and beverages foodborne diseases food homogenisation communicate regarding food labelling interdisciplinary issues fermentation processes of food develop new food products participate in the development of new food products food plant design advise food processing professionals apply scientific methods develop standard operating procedures in the food chain identify hazards in the workplace assess shelf life of food products configure plants for food industry develop food production processes functional properties of foods perform physico-chemical analysis to food materials provide food labelling expertise identify market niches monitor system performance assess nutritional characteristics of food monitor developments used for food industry perform sensory evaluation assess haccp implementation in plants apply control process statistical methods collect briefing regarding products manage time in food processing operations research new cooking methods perform quality audits analyse work-related written reports
Source: Sisyphus ODB