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FSQA Cookbook 

The Ingredients of an Ideal Professional

Food Safety and Quality Assurance (FSQA) professionals are the gatekeepers for incoming inventory and responsible for ensuring that out-of-spec ingredients never make it to the production floor.

But there’s more to the FSQA professional’s job than inspections and audits. As changing market conditions and tighter regulations continue to shake up the landscape, FSQA professionals must remain vigilant about incoming ingredients, the suppliers they work with, and the finished goods they produce. As the gatekeepers of incoming inventory they are best line of defense against out-of-spec materials. Although plant requirements might vary, elite FSQA specialists all share the same traits.

FSQA professionals are masters of detail, and these experts must stay on top of an excess of regulations, including FSMA, Hazard Analysis and Critical Control Points (HACCP), the Global Food Safety Initiative (GFSI), and Current Good Manufacturing Practices (cGMPs), among others. In addition to a never-ending stream of incoming inventory, these professionals must weigh these regulations against ingredient specifications, food safety plans, and corrective action strategies. Top-tier FSQA professionals accept the importance of these details and apply techniques to execute quick, accurate reviews.