Three Levels of Accreditation
The Register of Food Safety Professionals (RFSP) recognises those working at all levels within food safety throughout the sector and helps to build a unified platform for food safety compliance across the food industry and safety auditing process.
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.