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.

Scope note

Includes food labelling specialist.

Alternative Labels

food consultant

food expert

food labelling specialist

food law advisor

food regulatory advisor

food regulatory affairs advisor

food regulatory compliance advisor

food safety auditor

food safety expert

food safety regulatory advisor

legislation and controls advisor

legislation and specification advisor

regulatory advisor, food

Regulatory Aspect

To see if and how this occupation is regulated in EU Member States, EEA countries or Switzerland please consult the Regulated Professions Database of the Commission. Regulated Professions Database:

http://ec.europa.eu/growth/single-market/services/free-movement-professionals/qualifications-recognition_en

Skills & Competences

Essential Skills and Competences

apply GMP apply HACCP apply food technology principles apply requirements concerning manufacturing of food and beverages conduct shelf studies ensure correct goods labelling ensure public safety and security follow-up lab results handle communications in the food processing industry keep up with innovations in food manufacturing keep up-to-date with regulations lead process optimisation participate as observer in different types of audits in the food sector perform strategic planning in the food industry prepare visual data read engineering drawings work in a food processing team work independently in service of a food production process

Essential Knowledge

biotechnology food allergies food and beverage industry food engineering food legislation food materials food preservation food product ingredients food safety principles food safety standards food science food storage laboratory-based sciences legislation about animal origin products quality assurance methodologies risks associated to physical, chemical, biological hazards in food and beverages traceability in food industry

Optional Skills and Competences

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

Optional Knowledge

cultural customs on food preparation fermentation processes of beverages fermentation processes of food food homogenisation food waste monitoring systems foodborne diseases functional properties of foods statistics

Concept URI

Concept Uri

http://data.europa.eu/esco/occupation/c872187a-079b-413b-8503-7b5dd92abb88

Status

released

Occupations