These professionals coordinate all the aspects that can influence the harmlessness of the products made by the company, carrying out functions of prevention, analysis, control and management in order to ensure that none of the prepared foods cause a health problem for the consumer.

When necessary, they also deal with aspects related to quality, the environment and even occupational safety within agri-food companies. Know the food legislation and coordinate the aspects related to the regulations in order to ensure that the marketed food complies with all the requirements set forth by current legislation and to prevent and ensure that the food companies are prepared to assume the obligations that result from the current regulations that affect them, and/or which could affect them in the future.

They use specific techniques and devices to detect and control the classification of one or more microorganisms present in a food, whether it is a raw material, semi-processed product or end product. They carry out analyses to define a food (live microorganisms in yogurt), maintain certain characteristics of a product (yeast to carry out wine fermentation), guarantee food safety in a preventive manner (control of pathogenic micro-organisms in a finished product) or determine the causes of a food-borne illness.

• Manage the application of food legislation and stay up-to-date with all the regulations that affect the foods prepared by the company and inform the departments involved of how they are affected and what measures they have to take to adapt.
• Stay up-to-date with the proposals of new regulations and/or future modifications of the current regulations in order to anticipate the changes, studying how they will affect the company at all levels (for ex.: products, raw materials, containers, processes, waste). Inform the departments involved of new legislative developments and how these will affect them so that they can prepare for them and take the necessary measures. Advise and suggest changes in all the areas of the company (research, development and innovation, production, quality, marketing, sales, human resources, occupational safety, the environment, consumer communication, etc.) in order to adapt to food legislation.
• Audit the compliance with the current regulations in the company's field and manage the documentation that certifies compliance with the current legislation.
• Coordinate the company's departments which are involved when the entity wants to obtain an official certification for its food or beverage products, such as a Designation of Origin or Quality Mark.
• Detect possibilities for grants and aid that are published by the administrations for which the company can apply (for ex.: R&D&I aid: Research, Development and Innovation; aid for obtaining a Designation of Origin; for the implementation of quality and safety management systems; for training, etc).

• Design, develop, implement, review and update the company's Food Safety Management System. Establish, implement and review the self-control system, based on the Hazard Analysis and Critical Control Points (HACCP) system. Establish, implement and review a traceability and product recall System.
• Act as a representative with suppliers, clients, administration and other interested parties in matters related to food safety.
• Coordinate, and in some cases carry out food safety training activities for the company's staff.
• Assess the adaptation of the infrastructures and work environment with regard to food safety, as well as the handling and manufacturing practices carried out by the food handlers, in order to ensure the carrying out of the hygiene measures established to prevent contamination risk factors.

• Design, develop, introduce, maintain and revise the company¿s quality system, participate in the design, implementation, development and communication of the quality policy set by the company¿s management.
• Lead the design and application of the Quality Plan and audit operations take place according to the guidelines established in the Quality Plan. Audit the self-control plan (pre-requisite programs and HACCP system - Hazard Analysis and Critical Control points -).
• Establish and develop plans for the control of quality documentation; information; quality records; non-complying products; and inspection, measurement and testing equipment. Coordinate the management of non-compliance and claims. Audit the procedure for evaluating customer satisfaction, establishing procedures for when, why and how to implement corrective and preventive actions. Establish operating procedures for all other departments, in aspects related to quality.
• Establish procedures and coordinate the processes for preparing the specifications of raw materials, approving suppliers and accepting supplies.

• Responsible for the optimal identification and preservation of the sample prior to analysis; and in some cases, also obtain the sample itself and ensure that the specific analytical procedure for each analysis and product is followed.
• Carry out the prior treatments on the sample in order to be able to analyse it. Carry out seeding in a liquid or solid medium using the appropriate materials (pipettes, seeding equipment) and replicate these seedings in different culture mediums for greater representativeness of the analysis.
• Read the results and decide whether to continue with the procedure when the analysis protocol calls for it.
• Perform the tasks necessary to keep the microorganisms that are used as indicators or stock cultures in good condition. Check that the microorganisms, if they are used for manufacturing the product (wine, bread, yogurt) are the correct ones.
• Take care of all the laboratory materials. Carry out safety procedures to calibrate the instruments and ensure the protocols are being followed.

Regulated training and graduates

• Certificat de Professionalitat de la Família Indústries alimentàries: Indústries de conserves i sucs vegetals (Nivell 3)
• Certificat de Professionalitat de la Família Indústries alimentàries: Indústries de l'oli i greixos comestibles (Nivell 3)
• Certificat de Professionalitat de la Família Indústries alimentàries: Indústries càrnies (Nivell 3)
• Certificat de Professionalitat de la Família Indústries alimentàries: Enotècnia (Nivell 3)
• Certificat de Professionalitat de la Família Indústries alimentàries: Indústries derivades del raïm i del vi (Nivell 3)
• Certificat de Professionalitat de la Família Indústries alimentàries: Indústries derivades dels cereals i dels dolços (Nivell 3)
• Professionalism Certificate: Microbiological and biotechnological tests (Level 3)
• Professional Training Course(s) in the professional family of Food Industries - Advanced Level: Process and quality in the food industry
• Professional Training Course(s) in the field of Chemical Professional Families - Advanced Level: Laboratory for analysis and quality control
• Professional Training Course(s) in the field of Health - Advanced Level: Clinical and biomedical laboratory
• Grau: Biologia ambiental
• Grau: Biologia
• Grau: Ciències i tecnologies dels aliments
• Grau: Innovació i seguretat alimentària
• Grau: Bioquímica
• Grau: Ciències ambientals
• Grau: Química
• Grau: Dret
• Grau: Enginyeria en organització industrial
• Grau: Enginyeria química
• Grau: Enginyeria agroalimentària
• Grau: Enginyeria alimentària
• Grau: Enginyeria de Ciències Agronòmiques
• Grau: Farmàcia
• Grau: Nutrició humana i dietètica
• Grau: Veterinària
• Grau: Enginyeria agrària i alimentària
• Grau: Enginyeria en tecnologies industrials
• Grau: Bioquímica i biologia molecular
• Grau: Microbiologia
• Grau: Enginyeria biomèdica
• Grau: Biologia humana

Complementary training

• Postgraduate or master's degrees in quality management in the food industry.
• Postgraduate or master's degrees in management of food safety.
• Food Safety Courses: HACCP System, traceability, food legislation, etc.
• Quality Management courses in the food industry.
• Analytical courses applied to food products.
• Training to obtain the qualification of High-level or Intermediate-level Technician in Occupational Risk Prevention.
• Statistical tools of the quality management system courses
• Internal audit courses
• Courses in Environmental Management
• Training in Integrated Management Quality-Environment-Risk
• Safety in the workplace courses.
• Specific courses on devices for use in the laboratory.
• Sampling techniques courses.
• Specific courses on new food analysis protocols.
• Specific courses of certain microorganisms (parasites, yeasts, fungi).
  

Other specific skills

• Vision and knowledge of industrial processes.
• Knowledge of Food Regulations.
• Ability to synthesise results to determine indicators and parameters.
• Certifications in HACCP, ISO Standards 9001, 14001, 22000

Usually these professionals come from the food industry, where they have carried out coordination or management functions, especially in the quality areas, where there are many regulations that must be known and followed. As the number of standards to be considered at a company increases, this area is becoming more well-known. They can also come from the food consulting sector.

A person that has completed their studies can enter the labour market performing the functions of a specialist in food safety management. In the beginning, they may carry out lower-level tasks, but they will acquire sufficient experience and training at the company in order to later assume managerial tasks.

In the event this professional assumes functions as an expert in food microbiology, experience in the specified fields can provide sufficient skills to carry out the work, without the need for specific training:

• Use of microbiology laboratory materials.
• Food sampling.
• Basic techniques of microbiological analysis.
• Quality management.
• Validations and calibrations.

Learning and use of knowledge: Level 2

Communication: Level 2

Initiative: Level 2

Analytical thought: Level 2

Concern for order and quality: Level 3

Legal

People who are interested in the legal field like occupations related to legislation and the law. This field of interest includes advising people and institutions in legal matters, representing them in judicial processes and managing the documentation and procedures necessary for these processes. Carrying out these activities entails the study and knowledge of legal regulations and matters in their various scopes of application.

Safety

Those who prefer to work in the field of security enjoy carrying out duties of protection, security and surveillance of individuals, goods, data or information. Activities such as protecting people who work with an entity and their staff in order to prevent offences and crimes, as well participating in processes that investigate criminal activity are examples of the professional tasks that comprise this field. Knowing the laws that are applicable in the field or professional context within which this task takes place is key when carrying out these kinds of activities.

Expert researcher in new foods

Self-control system auditor (HACCP)

Fish pathologist

Responsible for aquaculture operations

Environmental and chemical safety specialist

• Work hours

  Full-time job.

• Salary

  Remuneration is between 19,000 and 38,000 euros gross per year. Figures are approximate and depend on the size of the company and the experience and qualifications of the professional.
  
  Font de referència: Source: Report "Observatory of Jobs and Salaries of the Labour Market. Barcelona Activa", elaborated by ICSA Grupo. April 2015.

• Other features

  Some examples of services that a freelancer (also a specialized consulting company) can offer: legislative oversight; assistance and search for regulations; opinions, normative reports on products, label, etc.; administrative documents; technical sheets; reports; compilations, requests and procedures, etc.
  

• Professional category

  Technician

• Human resources and equipment

  Personal computer and telephone line. Internet connection and email.
  Access to updated legislation and general information on food safety.
  

• Initial investments

  3.000 euros