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.
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- Conventional / Realistic
- Realistic / Conventional
- 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.
- Legislation about animal origin products
The applicable legal rules on temperature, waste materials, traceability, labelling, trading, and the transport of animal origin products.
- 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 toxicity
The causes of food poisoning and spoilage, and the preservation methods of food products so as to prevent toxicity from customers.
- 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.
- Foodborne diseases
Understand foodborne illnesses and poisoning as to prevent public health problems.
- Food legislation
Legislation related to the food and feed industry including food manufacturing, hygiene, safety, raw materials, additives, GMOs, labelling, environmental and trade regulations.
- Health, safety and hygiene legislation
The set of health, safety and hygiene standards and items of legislation applicable in a specific sector.
- Laboratory based sciences
Laboratory based sciences such as biology, chemistry, physics, integrated science or advanced laboratory science.
- 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.
- Cultural practices regarding animal slaughter
Understand cultural or religious rules and traditions regarding the slaughter of animals.
- 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.
- 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.
- Perform food safety checks
Carry out food safety checks in order to assure compliance with requirements, regulations, and other good food manufacturing practices.
- Apply GMP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).
- 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.
- 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.
- 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.
- 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.
- Perform inspection analysis
Investigate and report on inspection procedures, techniques, equipment and materials.
- 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.
- 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.
- 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.
- Apply HACCP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
- 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.
- Manage the use of additives in food manufacturing
Managing the use of additives or preservatives for food.
- 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.
- Maintain updated professional knowledge
Regularly attend educational workshops, read professional publications, actively participate in professional societies.
- 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.
- Consider economic criteria in decision making
Develop proposals and take appropriate decisions taking into account economic criteria.
- 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.
- 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.
- Assess food samples
Assess samples from a range of sources to draw analyses. For example, microorganisms detection, chemical analysis, and parasitological analysis.
- Maintain relationships with government agencies
Establish and maintain cordial working relationships with peers in different governmental agencies.
- 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.
- 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