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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Personality Type

  • Conventional / Realistic
  • Realistic / Conventional

Knowledge

  • Food product ingredients

    Technical features of the formulation of ingredients for food products.

  • 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.

  • 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.

  • Biotechnology

    Technology that utilises, modifies or harnesses biological systems, organisms, and cellular components to develop new technologies and products for specific uses.

  • Food preservation

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

  • Food materials

    Quality and range of raw materials, half finished products and end products of a specific food sector.

  • 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 allergies

    The types of food allergies within the sector, which substances trigger allergies, and how they can be replaced or eliminated (if possible).

  • Legislation about animal origin products

    The applicable legal rules on temperature, waste materials, traceability, labelling, trading, and the transport of animal origin products. 

  • Food science

    The study of the physical, biological, and chemical makeup of food and the scientific concepts underlying food processing and nutrition.

  • Laboratory based sciences

    Laboratory based sciences such as biology, chemistry, physics, integrated science or advanced laboratory science.

  • 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.

  • 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.

  • 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 legislation

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

  • 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.

Skills

  • 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.

  • 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.

  • Follow-up lab results

    Analyse lab results and apply them by adapting the production process. Report, review and take appropriate measures if necessary.

  • 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.

  • 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.

  • Work in a food processing team

    Collaborate in a team with other food processing professionals in service of the food & beverages industry.

  • Keep up-to-date with regulations

    Maintain up-to-date knowledge of current regulations and apply this knowledge in specific sectors.

  • 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.

  • Prepare visual data

    Prepare charts and graphs in order to present data in a visual manner.

  • 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.

  • 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.

  • Keep up with innovations in food manufacturing

    Latest innovative products and technologies to process, preserve, package and improve food products.

  • Handle communications in the food processing industry

    Interact with food processing professionals to obtain correct information about their work and actions.

  • 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 GMP

    Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).

  • Lead process optimisation

    Lead process optimisation using statistical data. Design experiments on the production line and functional process control models.

Optional knowledge and skills

apply scientific methods analyse packaging requirements ensure continuous preparedness for audits develop new food products apply control process statistical methods food homogenisation perform food safety checks analyse work-related written reports fermentation processes of beverages provide food labelling expertise monitor system performance research new food ingredients perform quality audits food plant design perform sensory evaluation statistics participate in the development of new food products advise on food preservation perform detailed food processing operations improvise to occuring food processing situations develop food production processes assess shelf life of food products functional properties of foods monitor developments used for food industry manage challenging work conditions during food processing operations collect briefing regarding products foodborne diseases advocate for consumer matters in production plants assess haccp implementation in plants develop standard operating procedures in the food chain perform physico-chemical analysis to food materials advice food processing professionals configure plants for food industry manage time in food processing operations impart training on general quality management supervision write work-related reports fermentation processes of food identify market niches analyse samples of food and beverages perform food risk analysis communicate regarding food labelling interdisciplinary issues analyse trends in the food and beverage industries assess nutritional characteristics of food cultural customs on food preparation identify hazards in the workplace research new cooking methods