Description
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.
Tasks
© Barcelona Activa 2023
Centre per al desenvolupament professional Porta22
Barcelona Treball (Porta22)
Llacuna, 156-162, 08018 Barcelona
bcn.cat/treball
Monday to Friday from 9 to 18 h