What food safety people do at each level, what the law asks of them in four countries, what makes someone an auditor, and why scope matters. General information, read on the dates shown. Laws change, so confirm with the regulator before relying on it.
No law sets out this ladder. It is the common pattern, and job titles vary by business and country. In a small business one person may do several of these jobs. The skills and training below are typical, not legal requirements. For what the law asks, see By country.
From the food to the audit
Food handlerPrepares, cooks, serves, packs or stores food. Follows the rules on hygiene, temperature, separation and cleaning, and speaks up when something is wrong.
SupervisorRuns a shift or section. Checks that the rules are followed, spots a deviation, acts on it and has the authority to give direction.
HACCP team memberBrings knowledge of one part of the operation to the food safety plan: production, engineering, hygiene, purchasing or quality. Helps with flow diagrams, and . Often a role held alongside a main job.
QA or hygiene managerOwns the daily system: records, , cleaning, pest control, supplier checks, , training records and complaints.
Technical managerAccountable for the whole system: the plan and its , , testing, recalls, and contact with the regulator. Tells senior management when something must stop.
AuditorExamines whether another part of the business, or another business, meets set criteria, using evidence. Reports what is found and does not fix it. May work inside a company, for a customer, for a or under a regulator's approval.
| Level | Typical skills | Typical training |
|---|---|---|
| Food handler | Handwashing, illness reporting, safe temperatures, raw and cooked separation, , cleaning and | Induction on the site's rules, plus a basic food safety course where the law or employer requires one. Refreshers |
| Supervisor | All of the above, plus reading records, spotting deviations, giving direction, coaching and deciding when to hold food | A supervisor-level food safety qualification where required. Training on the site's plan and |
| team member | Knowledge of the process, the seven , working in a team and reading a on the floor | A course, usually with an assessment, plus guided work on the site's own plan |
| QA or hygiene manager | , internal auditing, basic microbiology, , , supplier assessment and report writing | Tertiary or vocational study in food science or a related field is common. Internal auditor and advanced courses |
| Technical manager | Risk judgement, food law, , reading laboratory results, management, standards and schemes, and leading people | A food science or similar qualification is common, with several years of experience. Training in the management standard or scheme in use, and in incident and management |
| Auditor | Applying the , gathering evidence, interviewing, judging against criteria, writing clear findings, and knowing the food sector being audited | An auditing course, and food science knowledge, sector experience and audits under supervision. See the Auditors tab |
The anchor in law
In Australia, people who handle or supervise food must have skills and knowledge that match their work. The test is the job, not the title.The anchor in Codex
Training should fit the , the process and the person's level. Managers and supervisors should be able to identify a deviation and act. Training should be assessed, reviewed and recorded.The anchor in standards
asks the organisation to determine competence, train, and evaluate whether it worked. It also calls for a food safety team leader. calls for a multidisciplinary team, or outside expertise.Moves are not one-way
People join from kitchens, laboratories, production and regulation. Practical experience and technical study each cover gaps in the other, and many roles want both.