Profession food safety inspector

Food safety inspectors carry out inspections in food processing environments from a food safety standpoint. They are part of official control bodies who check and control food products and processes to ensure compliance with regulations and laws governing safety and health.

Personality Type

• Conventional / Realistic
• Realistic / Conventional
• Enterprising / Conventional

Knowledge

• 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.

• Foodborne diseases

  Understand foodborne illnesses and poisoning as to prevent public health problems.

• Health, safety and hygiene legislation

  The set of health, safety and hygiene standards and items of legislation applicable in a specific sector.

• 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.

• 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.

• Cultural practices regarding animal slaughter

  Understand cultural or religious rules and traditions regarding the slaughter of animals.

• European food safety policy

  Assurance of a high level of food safety within the EU through coherent farm-to-table measures and adequate monitoring, while ensuring an effective internal market. The implementation of this approach involves various actions, namely: assure effective control systems and evaluate compliance with EU standards in the food safety and quality, within the EU and in third countries in relation to their exports to the EU; manage international relations with third countries and international organisations concerning food safety; manage relations with the European Food Safety Authority (EFSA) and ensure science-based risk management.

• Food legislation

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

• Cultural practices regarding animal parts sorting

  The religious and cultural practices regarding animal parts sorting as to not mix meat parts with other parts that may inhibit religion practitioners from eating the meat.

• 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 toxicity

  The causes of food poisoning and spoilage, and the preservation methods of food products so as to prevent toxicity from customers.

• 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 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.

Skills

• Advocate for consumer matters in production plants

  Conduct regulatory oversight activities inside plants in matters relating to areas of consumer matters, e.g. misbranding, consumer protection, etc.

• 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.

• Identify the factors causing changes in food during storage

  Recognize the most relevant factors (chemical, physical, environmental etc) that can alter the food during its storage

• Write routine reports

  Compose routine reports; identify appropriate forms or documents to record data from manual inspections and/or electronic systems. Write clear observations as required. A written report is usually a summary of readings from the routine performance of the reticulation system.

• Set quality assurance objectives

  Define quality assurance targets and procedures and see to their maintenance and continued improvement by reviewing targets, protocols, supplies, processes, equipment and technologies for quality standards.

• Perform quality audits

  Execute regular, systematic and documented examinations of a quality system for verifying conformity with a standard based on objective evidence such as the implementation of processes, effectiveness in achieving quality goals and reduction and elimination of quality problems.

• Perform food safety checks

  Carry out food safety checks in order to assure compliance with requirements, regulations, and other good food manufacturing practices.

• Assess HACCP implementation in plants

  Assess the adequate implementation of HACCP in plants. Assure that plants are operating within the specifications of their written plans for HACCP, sanitation, and processing.

• Work in cold environments

  Work in cold storage and deep freeze facilities. Cooling rooms are around 0°C. Resist temperatures of -18°C in meat processing freezer facilities as required by law, except for the slaughterhouse, where room working temperatures are below 12°C by law.

• Maintain relationships with government agencies

  Establish and maintain cordial working relationships with peers in different governmental agencies.

• 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.

• Manage health and safety standards

  Oversee all personnel and processes to comply with health, safety and hygiene standards. Communicate and support alignment of these requirements with the company's health and safety programmes.

• Apply HACCP

  Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).

• Manage communications with food industry governmental bodies

  Managing communications with regulatory authorities for the food industry for all aspects of food safety, limits on potentially hazardous ingredients, labelling requirements and legislation.

• Consider economic criteria in decision making

  Develop proposals and take appropriate decisions taking into account economic criteria.

• Manage the use of additives in food manufacturing

  Managing the use of additives or preservatives for food.

• Maintain updated professional knowledge

  Regularly attend educational workshops, read professional publications, actively participate in professional societies.

• Apply GMP

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

• Assess food samples

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

• 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.

• Give instructions to staff

  Give instructions to subordinates by employing various communication techniques. Adjust communication style to the target audience in order to convey instructions as intended.

• Identify hazards in the workplace

  Perform safety audits and inspections on workplaces and workplace equipment. Ensure that they meet safety regulations and identify hazards and risks.

• Keep up-to-date with regulations

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

• Lead inspections

  Lead inspections and the protocol involved, such as introducing the inspection team, explaining the purpose of the inspection, performing the inspection, requesting documents, asking appropriate questions, and maintaining a high level of professionalism when investigating subjects.

• Perform inspection analysis

  Investigate and report on inspection procedures, techniques, equipment and materials.

Optional knowledge and skills

Source: Sisyphus ODB