Food safety specialist jobs in Finland
Food safety specialists organise processes and implement procedures to avoid problems with food safety. They comply with regulations.
Food safety specialist - Which skills are essential?
Preserve impeccable personal hygiene standards and have a tidy appearance.
Conduct hygiene inspections in supermarkets and other stores; prepare and make up sanitation reports and analyses.
Health inspection of retail shops and supermarkets; identification and prevention of sanitation violations and health risks.
Organise and classify records of prepared reports and correspondence related to the performed work and progress records of tasks.
Observe and supervise the packaging operations undertaken by the workers for compliance to production requirements. Check products for proper packaging such as labelling and date coding in order to ensure appropriate and safe transportation.
Develop a food safety programme including traceability, ISO quality systems and HACCP risk management procedures.
Implement strict control of food safety standards ensuring production, transportation, storage or livestock breeding is according to law and regulations.
Determine when action related to food safety violations may be required; gather and present appropriate evidence; execute protective measures.
List, process and evaluate data gathered during retail food inspections undertaken in supermarkets or shops.
Legislation related to the food and feed industry including food manufacturing, hygiene, safety, raw materials, additives, GMOs, labelling, environmental and trade regulations.
Investigate accidents, incidents and complaints; determine if health, safety and consumer protection procedures have been followed.
The proper conditions and methods to store food to keep it from spoiling, taking into account humidity, light, temperature and other environmental factors.
Deterioration factors, controlling factors (temperature, additives, humidity, pH, water activity, etc., including packaging) and food processing methods to preserve food products.
Lead and guide employees through a process in which they are taught the necessary skills for the perspective job. Organise activities aimed at introducing the work and systems or improving the performance of individuals and groups in organisational settings.
Food safety specialist - Which skills are useful but not essential?
The national and international legal rules and requirements applied in the food industry.
The temperature at which certain products are to be kept for consumption.
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.
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.
Participate in the decision-making around production and processing techniques, marketing, availability, utilization and consumption of food, in the interest of meeting or furthering social objectives to influence the operation of the food and agriculture system. Food policymakers engage in activities such as regulation of food-related industries, establishing eligibility standards for food assistance programs for the poor, ensuring safety of the food supply, food labeling, and even the qualifications of a product to be considered organic.
Assess samples from a range of sources to draw analyses. For example, microorganisms detection, chemical analysis, and parasitological analysis.
Audit the food safety procedures applied by a certain establishment based on Hazard Analysis Critical Control Points (HACCP).
Monitor that the sugar and centrifuged products are uniform and comply with quality standards.
The procedures, machines and reciped used to mix different foodstuffs and solutions by transforming them through high pressure and acceleration processes into an uniform fluid or product.
Have a solid understanding of policies, strategies, institutions and regulations concerning food.
Use various tools and instruments to evaluate and investigate food products such as thermometers, x-ray tools, microscopes, etc.