A bachelor’s degree in one of several fields related to food science may be required if you want to work as a food safety supervisor. Some employers may insist on a college diploma, but others will consider previous industry experience as well. Restaurants, food processing plants, cafeterias, and a variety of other businesses and organizations that process or serve food can hire food safety supervisors. Food safety supervisors keep an eye on the work of other employees wherever they go to ensure that food is not contaminated.
A bachelor’s degree in food science, food safety, microbiology, chemistry, or another related field may be required for those who want to work as a food safety supervisor. Some employers may not require a degree and will instead accept relevant experience or training in the food safety field. You will learn about many different aspects of food preparation, storage, and distribution during your education or training. Supervisors in charge of food safety should understand and be certified in the Hazard Analysis and Critical Control Points (HACCP) food management system. Supervisors can learn about HACCP standards for specific food preparation areas like fish, juice, fresh-cut produce, meat, and poultry studying online.
Food safety supervisors can work in a variety of settings, including restaurants, food processing plants, milk production facilities, and school cafeterias, among others. Food safety supervisors may be required to be on the work floor at all times in the food packing and processing industry. In restaurants, the food safety supervisor stays up to date on all the latest food regulations and is the primary source of information for educating wait staff and kitchen staff on proper food handling procedures. Those who want to work as a food safety supervisor are trained in hotels, corporate cafeterias, meatpacking plants, and a variety of other food service establishments to ensure that food is handled, prepared, and served according to industry standards.
Future food safety supervisors will learn how to keep an eye on employees who are sick and come into contact with food. In many workplaces, a minor cold is acceptable, but in a food processing or packing environment, it could be disastrous. In restaurants or school cafeterias, a single person who sneezes or coughs can infect a large number of people through the food he or she is handling. Food safety supervisors are also trained to keep a close eye on packaging to ensure that packaged food remains sterile and free of contaminants.