Food safety principles

Scientific background of food safety which includes preparation, handling, and storage of food to minimise the risk of foodborne illness and other health hazards.

food safety measures
food safety tenets
a food safety principle
principles of food safety
food safety rules
a principle of food safety
food safety procedures

knowledge

sector-specific

Food safety principles is an essential knowledge of the following occupations:

Sauce production operator: Sauce production operators process, produce and manufacture sauces made from fruits, vegetables, oils and vinegars. They operate machinery and equipment for activities such as mixing, pasteurising and packaging sauces.
Baker: Bakers make a wide range of breads, pastries, and other baked goods. They follow all the processes from receipt and storage of raw materials, preparation of raw materials for bread-making, measurement and mixing of ingredients into dough and proof. They tend ovens to bake products to an adequate temperature and time.

Food analyst: Food analysts perform standardised tests to determine the chemical, physical, or microbiological features of products for human consumption.
Chocolatier: Chocolatiers make confectionery products with chocolate. They perform activities such as examination, feeling, and tasting of ground chocolate paste. Such analysis leads them to ascertain if colour, texture, and taste of the chocolate paste meets specifications.

Starch converting operator: Starch converting operators control converters to change starch into glucose or corn syrup. After processing, they test products to verify their purity.
Dairy products maker: Dairy products makers artisanally process raw milk to make dairy products such as butter, cheese, cream and milk.
Food technologist: Food technologists develop processes for manufacturing foodstuffs and related products based on chemical, physical, and biological principles and technology. They design and plan layouts or equipment, oversee staff, engage in controlling, and improve food technologies in food production processes.
Food biotechnologist: Food biotechnologists study the life cycle of food from its preservation up to the spoilage and the food-borne pathogens. They research and understand food-borne diseases in order to prevent them. They ensure that food products abide by government regulations regarding food health and safety.

Blanching operator: Blanching operators remove outer coverings or skins from almonds and nuts in general. They cut leaves and impurities of raw material and control the flow of nuts, seeds, and/or leaves in the process. They use pressure and temperature to blanch the raw material if necessary.
Food safety inspector: Food safety inspectors carry out inspections in food processing environments from a food safety standpoint. They are part of official control bodies who check and control food products and processes to ensure compliance with regulations and laws governing safety and health.
Dryer attendant: Dryer attendants tend rotary dryers to remove moisture from raw materials or food products in transformation. They observe instruments to verify dryer temperature and regulate steam pressure in order to determine if products have the specified moisture content.

Milk reception operator: Milk reception operators use devices that ensure the correct qualitative and quantitative reception of the raw milk. They perform initial cleaning operations, storage and distribution of raw material to the different processing factory units.

Dairy products manufacturing worker: Dairy products manufacturing workers set up, operate and tend equipment to process milk, cheese, ice cream and other dairy products.

Dairy processing technician: Dairy processing technicians supervise and coordinate production processes, operations, and maintenance workers in milk, cheese, ice cream and/or other dairy production plants. They assist food technologists in improving processes, developing new food products and establishing procedures and standards for production and packaging.

Dairy processing operator: Dairy processing operators set up and operate continuous flow or vat-type equipment to process milk, cheese, ice cream, and other dairy products following specific instructions, methods and formulas.

Food grader: Food graders inspect, sort and grade food products. They grade food products according to sensory criteria or with the help of machinery. They determine the product’s use by grading them into the appropriate classes and discarding damaged or expired foods. Food graders measure and weigh the products and report their findings so the food can be further processed.
Milk heat treatment process operator: Milk heat treatment process operators use equipments to perform different methods of pasteurisation and/or sterilisation to dairy liquid products. They operate equipment such as raw product booster pumps, homogenisers, flavour control equipment, clarifiers, separators, auxiliary pumps, and filters.
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.
Food production operator: Food production operators supply and perform one or more tasks in different stages of the food production process. They perform manufacturing operations and processes to foods and beverages, perform packaging, operate machines manually or automatically, follow predetermined procedures, and take food safety regulations on board.
Flour purifier operator: Flour purifier operators tend machines to blend and sift flour. They tend screw conveyors to transport flour for blending and purification processes. They operate separators to sieve blended flour and to remove lumps before it is ready for packaging.

Bulk filler: Bulk fillers perform dumping of food products into barrels, tubs, or containers together with prescribed amounts of preservatives, such as salt, sugar, brine, syrup, or vinegar for the manufacturing of food products.

Food safety principles is optional for these occupations. This means knowing this knowledge may be an asset for career advancement if you are in one of these occupations.

Horticulture worker: Horticulture workers carry out practical activities and assist in nurseries or greenhouses for the production of horticultural crops.
Pasta maker: Pasta makers prepare fresh pasta, fillings, and other types of pasta following specific recipes and processes.
Fruit production team leader: Fruit production team leaders are responsible for leading and working with a team. They organise daily work schedules for the production of fruit crops and participate in the production processes.
Agricultural inspector: Agricultural inspectors monitor agricultural operations in farms and other agricultural facilities. They inspect activities such as health and safety measures, costs and production processes to ensure that workers and their activities comply with proper legislation and standards. Agricultural inspectors also analyse and report on their findings.
Food and beverage packaging technologist: Food and beverage packaging technologists assess appropiate packaging for various food products. They manage matters in relation to packaging while ensuring customer specifications and company targets. They develop packaging projects as required.
Horticulture production team leader: Horticulture production team leaders are responsible for leading and working with a team. They organise daily work schedules for the production of horticulture crops and participate in the production.

Food technician: Food technicians assist food technologists in the deveolpment of processes for manufacturing foodstuffs and related products based on chemical, physical, and biological principles. They perform research and experiments on ingredients, additives and packaging. Food technicians also check product quality to ensure compliance with legislation and regulations.
Horticulture production manager: Horticultural production managers plan the production, manage the enterprise and participate in the production
Raw material reception operator: Raw material reception operators operate and maintain tools and equipment to ensure that qualitative and quantitative requirements in the reception of the raw material are met. They use equipment to evaluate products such as grains, potatoes, cassava root, etc. They store and distribute products to the different processing factory units.
Pastry maker: Pastry makers prepare and bake cakes, cookies, croissants, pies and alike products according to recipes.

References

1. Food safety principles – ESCO