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Since 2014 the Register of Food Safety Professionals has been recognising the competence and professionalism of individuals throughout the food safety sector. Here are just some of the reasons why you should join the Register.
Have your technical skills and professional experience formally accredited by a respected
Raise the prominence of food safety within your organisation and within your team
Engage with an active community of food safety professionals across various fields
Access the latest thinking, insights and advice from other professionals and industry thought-leaders
Three Levels of Accreditation
The Register of Food Safety Professionals offers a three level professional structure depending on your experience and qualifications: Registered Food Safety Principal (RFoodSP), Registered Food Safety Manager (RFoodSM) and Registered Food Safety Practitioner (RFoodSPrac). Click on the pyramid for an in depth look at the specific requirements of each level of the Register.
Food Safety Principal (RFoodSP) is the highest level of the Register of Food Safety Professionals. Principals usually have 10 or more years of experience working in food safety. They are typically accountable for policy, strategy, systems, education and the management and direction of food safety professionals in the organisation. They will often work autonomously supervising large teams.
Food Safety Manager (RFoodSM) is the second level of the Register of Food Safety Professionals. Managers usually have 4-10 years’ experience working in food safety. They are typically accountable for the implementation of policy and delivery of food safety performance for a given area of operation. They will exercise a large degree of autonomy in their work and will likely manage small teams to achieve outcomes.
Food Safety Practitioner (RFoodSPrac) is the first level of the Register of Food Safety Professionals. Practitioners usually have 1-4 years of experience working in food safety. They are typically accountable for the delivery of specific food safety functions, perhaps as a member of the Quality Assurance function, HACCP Team member, Internal Auditor or as a Hygiene Team supervisor. They will work without close supervision at work and may exercise some degree of autonomy in their role whilst still adhering to company policy and protocol.
Which level is right for me?
If you’re not sure which level is best suited to your experience and qualifications, have a look at our assessment questionnaire to help point you in the right direction. We’ll ask some quick, easy questions to help guide you to the level we think is best suited to you.