Консультант по нормативному регулированию пищевой продукции — работа в Финляндии
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.
Консультант по нормативному регулированию пищевой продукции - Какие навыки обязательны?
Lead process optimisation using statistical data. Design experiments on the production line and functional process control models.
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.
The applicable legal rules on temperature, waste materials, traceability, labelling, trading, and the transport of animal origin products.
Develop and coordinate plans of action in the food industry to assure that quality and deadlines are met in time.
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.
Quality and range of raw materials, half finished products and end products of a specific food sector.
Scientific background of food safety which includes preparation, handling, and storage of food to minimise the risk of foodborne illness and other health hazards.
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.
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.
Participate as an observer in audits for efficiency, safety, environmental, quality, and food safety on a regular basis.
Analyse lab results and apply them by adapting the production process. Report, review and take appropriate measures if necessary.
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
The technology that uses, modifies or harnesses biological systems, organisms and cellular components to develop new technologies and products for specific uses.
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.
Legislation related to the food and feed industry including food manufacturing, hygiene, safety, raw materials, additives, GMOs, labelling, environmental and trade regulations.
The study of the physical, biological, and chemical makeup of food and the scientific concepts underlying food processing and nutrition.
Read the technical drawings of a product made by the engineer in order to suggest improvements, make models of the product or operate it.
The proper conditions and methods to store food to keep it from spoiling, taking into account humidity, light, temperature and other environmental factors.
Food technology: a branch of food science that deals with the production processes to make foods and improve processes aimed at processing foodstuffs.
Interpretation of laboratory tests for parameters affecting food safety taking into account risks associated with physical, chemical, and biological hazards in food and beverages.
Technical features of the formulation of ingredients for food products.
Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.
Interact with food processing professionals to obtain correct information about their work and actions.
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).
Prepare charts and graphs in order to present data in a visual manner.
The types of food allergies within the sector, which substances trigger allergies, and how they can be replaced or eliminated (if possible).
Latest innovative products and technologies to process, preserve, package and improve food products.
Quality assurance principles, standard requirements, and the set of processes and activities used for measuring, controlling and ensuring the quality of products and processes.
The respective industry and the processes involved in the food and beverage industry, such as raw material selection, processing, packaging, and storage.
Laboratory based sciences such as biology, chemistry, physics, integrated science or advanced laboratory science.
Deterioration factors, controlling factors (temperature, additives, humidity, pH, water activity, etc., including packaging) and food processing methods to preserve food products.
Collaborate in a team with other food processing professionals in service of the food and beverages industry.
Maintain up-to-date knowledge of current regulations and apply this knowledge in specific sectors.
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.
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.
Консультант по нормативному регулированию пищевой продукции - Какие навыки полезны, но не обязательны?
Assess nutritional characteristics of food for human consumption for a better healthy diet.
Conduct experiments, produce sample products, and perform research as part of new food product development (NPD).
Contribute to food plant design by assessing the processes, facilities and equipment needs, including monitoring activities and control.
Provide training to production employees, in groups or individually, on standard operating procedures, product specifications, visual quality inspection criteria, production controls, formulas and food safety procedures.
Cultural or religious rules and traditions regarding the preparation of food.
Assess new food ingredients by undergoing research activities in order to develop or improve foodstuffs.
Handle stressful and challenging work conditions in a limited time frame to ensure qualitative food and beverage products are created in time.
Understand foodborne illnesses and poisoning as to prevent public health problems.
Ensure constant compliance with standards and requirements, such as keeping certifications up to date and monitoring activities to ensure correct procedures are followed, so that audits can occur smoothly and no negative aspects can be identified.
Evaluate the quality of a given type of food or beverage based on its appearance, smell, taste, aroma, and others. Suggest possible improvements and comparisons with other products.
Develop Standard Operating Procedures (SOP) in the food chain based on the production feedback. Understand current operating procedures and identify best techniques. Develop new procedures and update existing ones.
Analyses packaging requirement against the design of the production plan. Perform the analysis considering engineering, economic, ergonomic, and other perspectives.
Perform precise food processing operations with great attention and detail to all steps in the creation of a qualitative product.
Design plants configuration, including sources and equipment for the food industry so that they can be readily adapted to suit the product range and the process technologies involved. Take environmental and economic aspects into account.
Perform safety audits and inspections on workplaces and workplace equipment. Ensure that they meet safety regulations and identify hazards and risks.
Investigate trends in foodstuffs related to consumers preferences. Examine key markets based on both product type and geography as well as technological improvements in the industry.
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.
Give advice and instruct employees active in the food processing industry about the most efficient and correct methods used in the production of food and beverages.
Collect a comprehensive brief from internal and external customers regarding specific product requirements.
Participate in the development of new food products together within a cross-functional team. Bring technical knowledge and perspective to the development of new products. Perform research. Interpret results for food product development.
Develop processes and techniques for food production or food preservation. Engage in the design, development, construction and operation of industrial processes and techniques for food manufacturing.
Conversion of carbohydrates into alcohol and carbon dioxide. This process happens using bacteria or yeasts, or a combination of the two under anaerobic conditions. Food fermentation is also involved in the process of leavening bread and the process of producing lactic acid in foods such as dry sausages, sauerkraut, yogurt, pickles, and kimchi.
Apply scientific methods and techniques to investigate phenomena, by acquiring new knowledge or correcting and integrating previous knowledge.
Provides food labelling expertise in the collaboration with government, company divisions, and other stakeholders on compliance related questions regarding products and labels.
The study of statistical theory, methods and practices such as collection, organisation, analysis, interpretation and presentation of data. It deals with all aspects of data including the planning of data collection in terms of the design of surveys and experiments in order to forecast and plan work-related activities.
Advise on ingredients, processes, and technologies that allow the preservation of food until it gets to the consumer.
Performs a range of physical and chemical analysis to food materials in order to assess their quality.
Compose work-related reports that support effective relationship management and a high standard of documentation and record keeping. Write and present results and conclusions in a clear and intelligible way so they are comprehensible to a non-expert audience.
Measure system reliability and performance before, during and after component integration and during system operation and maintenance. Select and use performance monitoring tools and techniques, such as special software.
Identifying and exploring developments and innovation in technology and materials in the food industry.
Adapt a flexible approach to occuring problems in the process of creating food and beverages.
Carry out food safety checks in order to assure compliance with requirements, regulations, and other good food manufacturing practices.
Conduct regulatory oversight activities inside plants in matters relating to areas of consumer matters, e.g. misbranding, consumer protection, etc.
Assess the adequate implementation of HACCP in plants. Assure that plants are operating within the specifications of their written plans for HACCP, sanitation, and processing.
Analyse the composition of the markets, segment these into groups, and highlight the opportunities that each one of these niches represent in terms of new products.
Communicate on current and emerging food labelling interdisciplinary issues and their impact on products and product technology.
Assess the shelf life of food products in a range of storage and packaging conditions.
Structure, quality, nutritional value and/or acceptability of a food product. A food functional property is determined by physical, chemical and/or organoleptic properties of a food. Examples of a functional property may include solubility, absorption, water retention, frothing ability, elasticity, and absorptive capacity for fats and foreign particles.
Fermentation processes related to the conversion of sugar to alcohol, gases and acids.
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.
Execute regular, systematic and documented examinations of a quality system for verifying conformity with a standard based on objective evidence such as the implementation of processes, effectiveness in achieving quality goals and reduction and elimination of quality problems.
Apply statistical methods from Design of Experiments (DOE) and Statistical Process Control (SPC) in order to control manufacturing processes.
Perform food risks analysis for food safety assurance.
Assess new cooking methods by undergoing research activities in order to develop or improve food technological processes.
Assure a correct management of time and resources using appropriate planning methods.
Read and comprehend job-related reports, analyse the content of reports and apply findings to daily work operations.
Другие профессии
- Технолог пищевого производства
- Биотехнолог пищевой промышленности
- Сортировщик пищевой продукции
- Аналитик пищевой продукции
- Техник пищевого производства
- Инспектор по безопасности пищевой продукции
- Инженер пищевого производства
- Руководитель пищевого производства
- Техник-технолог молочного производства
- Технолог упаковки пищевых продуктов и напитков
- Энолог
- Нутрициолог по готовым блюдам