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
• Enterprising / Conventional

Knowledge

• Biotechnology

  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.

Skills

• 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 skills

Source: Sisyphus ODB