Minimum qualification to be qualified as a food safety manager?
what are the minimum qualification for you to be considered qualified food safety manager?
Hi Diana
In reality you don't necessarily need any qualifications. Some of the best quality manages I know have worked their way up from the shop floor.
However, most companies want someone with a degree in a food related subject (as a minimum), Level 4 HACCP / Food Hygiene and Lead Auditor. In my opinion, there are some things that can't be taught (product recall for one) and to you have to learn from experience.
There are some graduate schemes out there too. Personally, I would never take a graduate on as a manager; I'd still expect them to work their way up, albeit on fast track. Unfortunately I have to deal with a number of these "graduate managers" and to honest half of them haven't got a clue!
Caz x
I agree with Caz.
My qualifications when I received this job was that I had experience and practical knowledge of food safety standards, a 5 year old HACCP certification, and I was an SQF practitioner.
It depends a little on what the "Food Safety Manager" is asked to do. Are they developing/maintaining a HACCP program with industry or expertise assistance or are they writing the peer reviewed article the rest of us are using to justify our HACCP plans? The former can work up from the shop floor. The latter likely needs at least a masters in the subject for which they are studying.
Masochism is a help (the tendency to derive gratification from ones own pain or humiliation).
Look for someone with industry experience if they have a third level qualification so much the better, but as Caz says this stuff can't be taught, in fact you couldn't make up most of it!!
I suppose I'm a living, breathing example of how it might work in most cases (but certainly not all). I started working on the production floor and did that for a month, then I went to overnights working by myself from 11pm-7:30am cleaning and sanitizing and preparing the plant for the next day, and now I split my time between the office and the production floor assisting our SQF Practitioner while in the process of doing what I can to become certified in HACCP and become an SQF Practitioner myself. Of course, the thought of going back to school to supplement all of this with a specialized college degree is also a thought, but that's "big picture" and long-term type stuff.
Jeff
what are the minimum qualification for you to be considered qualified food safety manager?
It depends the place you are working in (country or factory)
IMO, Graduation/certification is always a plus. Could be expensive and perhaps some time consumption, but worth it. Even if you think you know everything, recycling ideas/knowledge never hut anyone.
Rgds.
what are the minimum qualification for you to be considered qualified food safety manager?
A thick skin ........... :secret:
ohhh I was going to say that Tony but I decided against posting just to say that!
Nerves of steel... for audit day.
I'd like to add "Knowing you're right, even when you're wrong!"
Caz x
ohhh I was going to say that Tony but I decided against posting just to say that!
Nerves of steel... for audit day.
No unshakeable confidence, maybe that is what Caz means:
I'd like to add "Knowing you're right, even when you're wrong!"
Caz x
I'd rather go with 'you're right, I'll sort it out........'
Regards,
Tony
I came via a circuitous route. I worked in scientific research for over 30 years (right out of high school, that was the norm in those days), and worked my way up to a senior technician position, with my name on some scientific research papers.
I went to work as a senior technician for a contract research organization (CRO), where I learned about FDA cGLP requirements. I became the assistant safety officer, then the only safety officer.
I got an associates degree in paralegal studies, was a teaching assistant for the college, and worked part time as a paralegal while working at the CRO. I became a contract manager and advanced to manage the main screening lab. I took on more regulatory responsibilities, eventually handling controlled substances, radiation, and hazardous waste.
I moved to this job to initially be the safety officer, and was handed food safety at the same time when that person left. I took a HACCP course online to get that training.
Having that diverse background that included science, law, teaching, and management made it easier for the transition. I use the paralegal training every day. I highly recommend getting some. Learning from this group has been a godsend. The Food Safety Fridays are excellent and Tony's Blog is great.
I'm at a small company in an out of the way location, so they were willing to take a chance on me. For those who can't move higher in their present company, that could be a viable option. You may have to move, but it may be worth it.
Bottom line, gobble up all the information and training you can wherever you can.
Martha
I came via a circuitous route. I worked in scientific research for over 30 years (right out of high school, that was the norm in those days), and worked my way up to a senior technician position, with my name on some scientific research papers.
I went to work as a senior technician for a contract research organization (CRO), where I learned about FDA cGLP requirements. I became the assistant safety officer, then the only safety officer.
I got an associates degree in paralegal studies, was a teaching assistant for the college, and worked part time as a paralegal while working at the CRO. I became a contract manager and advanced to manage the main screening lab. I took on more regulatory responsibilities, eventually handling controlled substances, radiation, and hazardous waste.
I moved to this job to initially be the safety officer, and was handed food safety at the same time when that person left. I took a HACCP course online to get that training.
Having that diverse background that included science, law, teaching, and management made it easier for the transition. I use the paralegal training every day. I highly recommend getting some. Learning from this group has been a godsend. The Food Safety Fridays are excellent and Tony's Blog is great.
I'm at a small company in an out of the way location, so they were willing to take a chance on me. For those who can't move higher in their present company, that could be a viable option. You may have to move, but it may be worth it.
Bottom line, gobble up all the information and training you can wherever you can.
Martha
Yep, maybe it is a case of when you are young you know it all ........ quite a few years later you know you didn't and diversity does help ......... Keep learning until you meet your keeper!
Apologies for my flippant first post. For New Food Safety Managers Advanced HACCP, Advanced Hygiene and Lead Auditor training are what I would recommend as well as relevant Product Technology training but when you go in don't assume you know it all as textbook isn't the same as reality ! In manufacturing there is no substitute for 'on the job' experience.
Regards,
Tony
Keep learning until you meet your keeper!
My mother always said, you should learn something every day.
Martha
Sadly for some companies the minimum requirement is breathing, you must be alive, and a slow or non-functioning brain is a plus.
Sadly for some companies the minimum requirement is breathing, you must be alive, and a slow or non-functioning brain is a plus.
So you can be the scapegoat for a bad audit, but you don't rock the boat too much? :helpplease:
Did I say that......? :shutup:
Martha
So you can be the scapegoat for a bad audit, but you don't rock the boat too much? :helpplease:
Did I say that......? :shutup:
Martha
Yep that would be correct.
Nerves of steel... for audit day.
I'd like to add "Knowing you're right, even when you're wrong!"
Caz x
And the ability to dance quickly and well.
Sadly for some companies the minimum requirement is breathing, you must be alive, and a slow or non-functioning brain is a plus.
So you can be the scapegoat for a bad audit, but you don't rock the boat too much? :helpplease:
Did I say that......? :shutup:
Martha
Haha, I think this is what my boss thought would happen when I took over and now he's kicking himself for letting someone with half a brain but a lot of ambition and attention to detail anywhere near his food safety program.
I pretty much agree with everything here.... I'm very new to all of this as well, but I'm finding as long as you are able to use some level of reasoning, most of the "qualifications" can be found in online courses, certifications, etc...
Just here to agree with my colleagues. Having production floor knowledge is usually a plus, but not always a requirement. Having education is a plus, but again not a requirement.
If anything, I would say that the only real job requirement is having the right attitude and work ethic. Being a self-starter, a knowledge seeker, and a never-give-up type attitude are really the essentials, but again... are not truly necessary.
Washes their hands after using the restroom
Fills out their paperwork on the floor right
Willing to travel / go to classes
Able to talk to other departments
College is totally unnecessary, reading & writing is critical. Computer skills help a lot.
A certain amount of crazy...with or without certificate.....
You must have The Right Stuff...
I disagree that without qualification one can become food safety manager. I have seen examples of people in production or packaging or even in supply chain rising up without any qualification simply by having good leadership skills.
However, same should not be true for technical or development field. To get the foot into food safety manager role, one at least needs to have first degree in biological science. Learning from experience is always possible, but in technical there is no room for errors. Like healthcare professionals this jobs are meant for people with suitable level of education.
It is rather shame that now a days there is flux of mature people who has overcrowded the food industry and graduates with decent qualification can't get even their first role.
The way legislation and retailer's criteria are chancing it is even hard to think one can get away with minimum qualification. In fact I have strong belief that apart from having first degree, a person should time to time go for all the relevant courses including HACCP to get up to date with current changes.