What Is a Food Safety Manager?

Food safety administrator, assists the unit to report to the health and market supervision and management department in time when there is a suspected food poisoning and food pollution accident in the unit where it works, takes measures to prevent the situation from expanding, and cooperates with the investigation and treatment of the supervision department

Food Safety Administrator

A food safety administrator refers to a person who has passed the unified training and assessment of a training and evaluation institution that meets the requirements and is engaged in food safety management in a food production and operation unit.

The categories of food safety administrator training and assessment are divided into three categories: A (food production), B (food distribution) and C (food service) according to the industry they are engaged in. Among them, C (Catering Services) is further divided into C1 (Elementary Catering Services) and C2 (Advanced Catering Services).

Food safety administrators must work in industries corresponding to their training and assessment categories, and must not practice across industries. A food safety administrator who has passed the C2 (Catering Services Advanced) assessment can perform tasks requiring a C1 (Catering Services Junior) food safety administrator.

The duties of a food safety steward are:

1. Cooperate with the market supervision and management department to supervise and inspect the food safety of the unit, and provide relevant information truthfully;

2. Regularly assist the organization's employees in training on food safety laws and regulations and food safety knowledge;

3. Develop the unit

On May 3, 2012, the Qinghai Drug Administration issued the "Notice on the Establishment of Food Safety Management Institutions and Full-time Food Safety Management Staff by Catering Service Units".

On October 25, 2012, the "Administrative Measures for Food Safety Administrators of Catering Services in Jiangsu Province (Trial)" came into effect. It is understood that the food safety officer is not only responsible for the establishment and implementation of various food safety systems in restaurants, but also organizes employees to conduct food safety training, and manages the health and hygiene status of employees. Staff are also responsible for adjusting them to jobs that do not affect food safety. ^[1]