IFST’s
REGISTER OF FOOD
SAFETY
PROFESSIONALS
IFST’s REGISTER OF FOOD SAFETY PROFESSIONALS
Contents
Page
Executive summary
3
Introduction
4
Joint objective
5
The framework
6
Initial assessment
9
Ongoing registration
9
Delivering the objective
10
Your support
11
Scheme benefits
12
For more information
14
Register your interest
15
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IFST’s REGISTER OF FOOD SAFETY PROFESSIONALS
Executive Summary
 The production of food and drink that is safe to consume is the number one priority for all those
legitimately involved in its production, distribution and preparation.
 Following considerable cross-sector consultation IFST is launching a professional register to
recognise and support those working at all levels within food safety roles throughout the sector.
Food safety personnel will be able to gain professional recognition through IFST following a robust
and independent accreditation/assessment process – a status which they will be able to retain by
proving ongoing continuing professional development (CPD) and by committing to a Code of
Professional Conduct.
 For food businesses this register will provide professional recognition for those in food safety roles
and help ensure individuals maintain and grow their knowledge, skills and experience. This shorthand to prove their independently accredited experience, will provide employers with reassurance
when recruiting new food safety personnel as well as providing additional reassurance to retailers,
auditors and enforcement officers that their business has suitably qualified and experienced
people in these critical roles.
 To properly support those on the register we will provide, a range of materials and services to
ensure registrants are kept up-to-date with current food safety and food fraud issues. Further
support on enforcement issues will be provided through collaboration with the Chartered Institute
of Environmental Health.
 Ultimately this register will, we believe, help to drive up food safety standards within the sector, so
leading to improved food safety and, ultimately consumer confidence.
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IFST’s REGISTER OF FOOD SAFETY PROFESSIONALS
Introduction
The production of food and drink that is safe to consume is the number one priority for all those
legitimately involved in its production, distribution and preparation. Sound processes described within
the IFST Guide to Good Manufacturing Practice and delivered using Hazard Analysis and Critical
Control Points (HACCP) systems have, for many years, defined how food should be produced in
order to ensure safe food through to the point of sale or consumption.
IFST recognises that, for these systems and processes to be delivered effectively, those responsible
for the delivery of these need to be highly experienced and knowledgeable in their roles and also fully
up-to-date with their knowledge and awareness of the current threats. Recently this need has been
recognised as being even more acute in the associated area of food fraud prevention highlighted
through the Elliott Review.
The professional registration and continuing professional development (CPD) of food safety
professionals at all levels lies at the heart of IFST’s Register of Food Safety Professionals.
We are working to collaborate with the Chartered Institute of Environmental Health who are also
developing professional recognition in this area. Through this collaboration we have agreed to work
towards a common objective.
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IFST’s REGISTER OF FOOD SAFETY PROFESSIONALS
Joint objective
Institute of Food Science and Technology (IFST) and the Institute of Food Safety, Integrity &
Protection as part of the Chartered Institute of Environmental Health, are working to collaborate on
the establishment of professional registration schemes which aim to mutually recognise the range of
professional knowledge, skills and competencies that exist in the food industry today.
Our collaborative objective is to develop, promote and support food safety and integrity in the UK and
internationally through the implementation of a coordinated food sector-wide, voluntary registration
initiative that:
 Recognises and validates the professional status of food safety professionals at all levels and in
all roles
 Provides on-going support, guidance and reference material to support registrants’ continuing
professional development (CPD) and career progression
 Requires adherence to a code of professional conduct for individuals to remain registered
 Is recognised by Governments, local government, statutory agencies and employers as the
standard expected to be attained by all those who work as professionals in the sector
Through the above, to protect the public improve and consumer confidence in the safety and integrity
of the food and drink they buy and consume.
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IFST’s REGISTER OF FOOD SAFETY PROFESSIONALS
The framework
IFST is providing a four level professional structure
through which people can develop and progress
irrespective of their starting point. Accreditation is
flexible in that it recognises a blend of formal
education and professional experience.
Due to the numerous combinations of academic
qualifications and experience, the decisions on
applicants’ levels will ultimately rest on the
professional judgment of the assessors. This is what
where the independence and experience of IFST’s
assessors becomes critical.
An outline of the four tiers of registration are shown on
the following pages Please note that the typical roles
and education/training are provided as an indication
only and will ultimately depend on the size of the
organisation and scope of the individual’s
responsibility.
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Principal
Manager
Practitioner
Technician
IFST’s REGISTER OF FOOD SAFETY PROFESSIONALS
A – Food Safety Principal
Typical roles: Senior Food Safety/ Technical Manager/ Director in larger company, senior consultants on long
term or high level strategic contracts, acting as, e.g., Senior Food Safety Manager, scientific advisor to
government, Chief EHOs
Typical education/training: QCF level 7 qualification (in food science/technology or related science/engineering
discipline or equivalent), plus Advanced (level 4) HACCP certificate (or equivalent)
Equivalence with other Professional Registers: Chartered Scientist (CSci)
B – Food Safety Manager
Typical roles: Food Safety /Technical Manager, HACCP Team Leader, Food Examiner, Head of QA
Department, food premises inspectors, 3rd party/external auditors, EHPs specialising in food enforcement, food
safety consultants
Typical education/training: QCF level 6/7 qualification (in food science/technology or related
science/engineering discipline) or equivalent qualifications/experience, plus Introductory (level 3) HACCP
certificate (or equivalent)
Equivalence with other Professional Registers: Chartered Scientist (CSci), RPFAM Food Auditor/Mentor
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IFST’s REGISTER OF FOOD SAFETY PROFESSIONALS
C – Food Safety Practitioner
Typical roles: Member of QA function, HACCP Team member, internal auditor, Hygiene Team supervisor
Typical education/training: QCF level 4/5 qualification, in food science/technology or related science/
engineering discipline, or equivalent qualifications/experience plus Introductory (level 2/3) HACCP certificate, or
equivalent
Equivalence with other Professional Registers: Registered Scientist (RSci)
D – Food Safety Technician
Typical roles: On line Quality Controller, CCP operator, Hygiene Team Supervisor
Typical education/training: QCF level 3 qualification in relevant subject, plus introductory (level 2)
HACCP/Food Safety certificate
Equivalence with other Professional Registers: Registered Science Technician (RSciTech)
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IFST’s REGISTER OF FOOD SAFETY PROFESSIONALS
Initial assessment
Applicants will be required to supply detailed supporting evidence of knowledge, skills and
behavioural competencies. In line with Science Council registration evidence will be need to be
provided in the following areas:
 Application of knowledge and understanding (including generic knowledge/skills (e.g. HACCP)
and sector specific knowledge/skills)
 Personal responsibility
 Interpersonal skills
 Professional practice
 Commitment to professional standards
Candidates will be assessed by a trained panel of IFST assessors, using a similar assessment
process to that currently used for its other professional registers.
On-going registration
Registrants will be required to undertake effective CPD. This will include a minimum requirement of
appropriate CPD activities per annum using a balanced portfolio of activities. IFST offers registrants
free access to its online CPD management system MyCPD
Through a wide range of activities and support materials we will provide opportunities for registrants
to maintain and update their professional knowledge and skills.
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IFST’s REGISTER OF FOOD SAFETY PROFESSIONALS
Delivering the objective
For this register to work effectively we need a critical mass of food businesses to adopt this register
when recruiting and developing their food safety personnel. In doing so, they will create a ‘virtuous
circle:
Maintaining effective CPD ensures
food safety professionals update
their knowledge over food safety
and food fraud issues
Employers use registers as the
basis of their recruitment and
development plans for their key
food safety personnel.
Employees seek out registration
and potentially aim to upgrade
their level of registration to
develop their careers
personnel.
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IFST’s REGISTER OF FOOD SAFETY PROFESSIONALS
Your support
We ask for the following cross-sector support from all stakeholders to make this voluntary registration
scheme effective:
Employers:



Commit to identifying and registering your key food safety personnel
Actively encourage your key food safety personnel to aim to become registered within their
personal development plans – setting realistic timescales
When recruiting or promoting into food safety roles, simply commit to advertise all your food
safety roles with the stipulation that registration on the Food Safety register is ‘preferable’ or
‘required’ (at the appropriate level)
Food safety professionals:

Determine the appropriate level of registration and either apply to become registered or set a
target to gain the necessary experience to become registered
Governments/regulators/statutory agencies:


Recognise this register and that provided by the Chartered Institute of Environmental Health
as the standard expected to be attained by all those who work as professionals in the sector
Highlight this scheme to those responsible for enforcement
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IFST’s REGISTER OF FOOD SAFETY PROFESSIONALS
Scheme benefits
Here are just some of the many benefits of introducing this register:
For consumers:
 Improved consumer confidence in the safety and integrity of the food and drink they buy
For food businesses:
 Improved employee motivation through recognition of their professional status and clarity regarding their
professional development/progression
 Simpler and more reliable recruitment of appropriately trained and experienced food safety personnel using
registration as an independent ‘mark’ of professionalism and experience in food safety
 Assurance to regulators, third party auditors and retailers that your systems and processes in your
business are designed and delivered by appropriately experienced people
 Provision of a benchmark in relation to food safety management competency which can be used as the
basis for career and personal development plans
 Provision of a food safety competency benchmark which will strengthen a due diligence defence
For food retailers
In addition to the benefits for their own food safety professionals:
 Assurance that their food suppliers are employing appropriately experienced and knowledgeable food
safety personnel to facilitate the production of safe food for their consumers
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IFST’s REGISTER OF FOOD SAFETY PROFESSIONALS
For the food sector as a whole
 Improved public confidence and perception of the food sector
 Overall uplift in skills, knowledge and experience of individuals working in food safety roles
 Provision of a set of professionally recognised benchmarks in food safety that education and training
providers can use when designing and delivering their programmes
 Provision for SMEs of a transparent benchmark for assessing the professionalism of food safety
service providers
For food professionals:
 Improved personal motivation through independent recognition of their professional status and clarity of
career progression requirements
 Clarity regarding their professional development needs and ongoing CPD requirements
 Clarity regarding their options for career progression
For regulators
 Assurance that individual food businesses adopting the register are employing appropriately
experienced and knowledgeable food safety personnel using this as the basis for risk based
assessment
 Uplift in skills, knowledge and experience of those working in food safety roles leading to:
 Improved public confidence
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IFST’s REGISTER OF FOOD SAFETY PROFESSIONALS
For more information
If you would like more information about IFST’s Register of Food Safety Professionals or to
register your interest, please contact:
Marjo Kiiveri
Registration & Scientific Officer
Email: m.kiiveri@ifst.org
Or visit our website:
http://www.ifst.org/professional-recognition-specialist-qualifications/register-food-safetyprofessionals
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IFST’s REGISTER OF FOOD SAFETY PROFESSIONALS
Register your interest
If you or your organisation would like to register your interest in IFST’s Register of Food
Safety Professionals then please complete and hand in this page at the end of this
reception.
We will then make sure we keep you updated as the register is rolled out.
Name
Position in the organisation
Email address
Alternatively you can email m.kiiveri@ifst.org with the above information.
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