Register of Professional Food Auditors and Mentors

The Register of Professional Food Auditors and Mentors (RPFAM) register is primarily a fitness-to-practice register for auditors/mentors who are looking to work with the SALSA scheme. SALSA approval is only granted to suppliers who are able to demonstrate to an auditor that they are able to produce safe and legal food and are committed to continually meeting the requirements of the SALSA standard. Suppliers approved by SALSA have access, through an exclusive online directory, to approved SALSA Mentors who can help them achieve and maintain the standard. More information on SALSA is available here

SALSA Auditors are professionals with proven food industry experience in the fields of registration they will be auditing. To verify this, all Auditors must have been accepted by the IFST RPFAM. Please note that to be an auditor or mentor for SALSA, you must be registered both with IFST and SALSA. Once approval is granted to join the RPFAM register, prospective auditors and mentors can apply to SALSA. Details are available on how to register with  can be found here on the SALSA website. Successful approval as an Auditor/Mentor will also include the award of Registered Food Safety Manager (RFoodSM), and more information on this can be found here: Registered Food Safety Manager 

Alternatively, if you are looking at gaining professional recognition for your work in food safety and not audit/mentor for SALSA we would recommend considering an application to join the Register of Food Safety Professionals:

About the Scheme

We recognise the need for impeccable standards within the food and drink industry and we are committed to assuring the supply of safe, nutritious, and tasty food. The Register of Food Auditors and Mentors is an assurance and a benchmark for the competence and professionalism of those working in food auditing and mentoring. Those who secure successful registration are dedicated to the maintenance and improvement of their skills through continuing professional development.

The Register is managed by a panel of qualified and experienced IFST members who evaluate applicants' skills and experience based on information provided. We award certificates to successful candidates and perform an annual re-certification based on proper and effective CPD.

How does the Register of Food Auditors and Mentors Work?

Candidates supply information to demonstrate that they meet the skills and competency requirements for Auditors and/or Mentors against a specific Field of Registration (See below). The IFST Register Assessment Panel reviews the information and provides certificates and a listing on the Register to successful candidates. Details on the annual renewal requirements are provided below.

Auditor and Mentor Requirements

We ask for the following minimum standards of education, training and experience:

  • Degree or equivalent in food science/technology or an appropriate related scientific or technological discipline (e.g. Food science and technology; or degrees of which a major element is food, plus another subject). Candidates without a degree equivalent but with substantial industry experience (>15 years) can qualify for the register
  • Ability to demonstrate knowledge and experience in the understanding and application of HACCP Principles (Codex 2020). This will generally be met by attendance on a HACCP Training course which meets, as a minimum, the UK HACCP Training Standard, Introductory Level (RIPH) and successful completion of an examination. However relevant experience of applying and/or teaching HACCP may be considered on an exceptional basis
  • Possession of a minimum of 5 years post-graduate experience related to the food industry, involving work in QA or technical functions within manufacture, retailing, agriculture, assessment or enforcement
  • Ability to demonstrate appropriate training and experience for the fields of registration in which they are applying to be registered
  • Lead Auditor course certificate. Acceptable lead auditor courses should include ISO 9001 or an equivalent recognised food safety standard such as BRC, IFS or FSSC 22000. The course should have a minimum duration of 40 hours and include an end of course exam. Please note this is not required for Mentors.
  • Be a member of the Institute of Food Science & Technology

Joining the Register

To join the register, you will need to be a member of IFST, and you will need to provide a portfolio of evidence to demonstrate that you have met the requirements for Registered Food Auditor or Mentor. Your portfolio should include:

  • IFST RPFAM Application Form 
  • Audit log demonstrating and providing evidence of your current auditing skills and involvement in audits, at a minimum the 4 most recent audits performed during the last 12-18 months. These can be 2nd or 3rd party audits. This is not required for Mentors.
  • Contact details for one referee who can support your application 
  • Up-to-date CV detailing roles and responsibilities - the application form will prompt for these details
  • Relevant certificates - the certificates you provide must include a copy of your level 3 or 4 HACCP certificate
  • Other relevant supporting information.

These documents must provide full details of:

  • Qualifications and training 
  • Previous employment history
  • Experience
  • Proven expertise

Please get in touch with us if you have any questions. A guidance document is provided below, and it is recommended that you read this before starting your application.

Once approval is granted to join the RPFAM register,  prospective auditors and mentors must register with SALSA to carry out audits. Details on how to register with SALSA can be found here


Applications to join IFST as a member can be made online by following this link: Join IFST

Once you are an IFST member, your RPFAM application should be emailed to: Membership team 

Please note that postal applications will not be accepted.

Annual Renewal 

To remain on the register, each year registrants are required to submit 35 hours of Continuing Professional Development (CPD) activities via myCPD online tool. In addition, Registered Auditors must demonstrate continued competency in auditing practice by submitting a log detailing a minimum of 4 recent audits over the last 12 months. At renewal time, you can also apply to extend your scope (details below). Fees must be paid to remain on the register, and these can be paid by following this link: RPFAM renewal fees.

Continuing Professional Development

CPD can be acquired through activities in a work-place environment, through professional activities, by formal education/training, by self-directed learning and by other methods. A balanced portfolio of CPD activities should include a selection of activities in at least 3 of the following categories:

  • Work-based learning
  • Professional activity
  • Formal / Educational
  • Self-directed learning
  • Other

Further details on CPD are available here: CPD standards and Five steps to perfect CPD

Extension of scope

You can apply to extend your scope at any time. If you apply for this at the time of annual renewal, no additional fee is charged but please note that you must pay your RPFAM renewal fee. A fee is in place when an application to extend your scope is submitted outside of the annual renewal period. To apply for the new scopes please return the Extension to scope form (below) together with rest of the paperwork. For more information, please contact the membership team via


    For the current membership and registration fees please visit here. Please note that IFST membership is compulsory for anyone joining the Register of Food Auditors and Mentors.

    View the Register

    Fields of Registration

    1. Primary Agriculture: growing and harvesting

    1.1 Animal production
    1.2 Fish production and fishing
    1.3 Grain crops
    1.4 Vegetables
    1.5 Fruit

    2. Food Processing and Packing*

    2.1 Raw meat and fish
    2.1.1 Red meat, slaughter and cutting
    2.1.2    Poultry meat, slaughter and cutting
    2.1.3  Fish: chilled and frozen
    2.1.4    Raw meat products and preparations
    2.1.5 Raw fish products and preparations
    2.2 Produce: fruit and vegetables
    2.2.1 Produce: fresh and frozen
    2.3  Dairy
    2.3.1  Dairy: chilled and frozen
    2.3.2 Egg
    2.4  Ready to eat or heat (chilled and frozen), including cooked meat/cooked fish products
    2.5 Ambient stable, heat preserved, hermetically sealed packs
    2.6 Ambient stable foods (other)
    2.6.1 Beverages Beverages: beer and cider Beverages: wine and spirits Beverages: non-alcoholic
    2.6.2 Bakery products: ambient
    2.6.3 Dried foods
    2.6.4 Confectionery
    2.6.5 Snacks and breakfast cereals
    2.6.6 Oils and fats
    2.6.7 Food ingredients


    * = Based on the BRC Food Technical Standard Fields of Evaluation   

    RPFAM - Guidance Document.pdf
    Audit Log.docx
    RPFAM Extension to Scope form.docx
    RPFAM application form.docx