Risks associated to physical, chemical, biological hazards in food and beverages

Description

Interpretation of laboratory tests for parameters affecting food safety taking into account risks associated with physical, chemical, and biological hazards in food and beverages.

Alternative labels

risks associated to the physical, chemical, biological hazards in food and beverages
dangers associated to physical, chemical, biological hazards in food and beverages
threats associated to physical, chemical, biological hazards in food and beverages
risk associated to physical, chemical, biological hazards found in food and beverages
problems associated to physical, chemical, biological hazards in food and beverages

Skill type

knowledge

Skill reusability level

sector-specific

Relationships with occupations

Essential knowledge

Risks associated to physical, chemical, biological hazards in food and beverages is an essential knowledge of the following occupations:

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 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.
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.
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.

Optional knowledge

Risks associated to physical, chemical, biological hazards in food and beverages 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.

Water treatment systems operator: Water treatment system operators treat water to ensure safety for drinking, irrigation, or other use. They operate and maintain water treatment equipment and ensure the water is safe for bottling and use in food production by thoroughly testing before distribution, and by meeting environmental standards.
Food analyst: Food analysts perform standardised tests to determine the chemical, physical, or microbiological features of products for human consumption.
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.

Chemistry technician: Chemistry technicians monitor chemical processes and conduct tests to analyse chemical substances for manufacturing or scientific purposes. They work in laboratories or production facilities where they assist chemists in their work. Chemistry technicians perform laboratory activities, test chemical substances, analyse data and report about their work.
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.

 


 

References

  1. Risks associated to physical, chemical, biological hazards in food and beverages – ESCO

 

Last updated on September 20, 2022

Thinking about your next career move?

Answer a few questions about your jobs and education, and we’ll give you suggestions about your best possible career move. It’s completely free!