CFS a key ingredient to your success...

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1 CFS a key ingredient to your success... Certification is a distinction in many professions including food science. Obtaining the Certified Food Scientist (CFS) credential is a demonstration of your professional commitment to career-long learning and mastery of the concepts essential to creating safe and nutritious foods. If you re a food professional with either a food science or a basic science degree, the CFS credential provides the perfect complement to your academic background and helps differentiate you from other food professionals. CFS Benefits for Professionals: Upgrades marketability Inspires professional pride and confidence Validates knowledge and skills through a third-party assessment CFS Benefits for Organizations: CFS By The Numbers: 1,600+ Certified Food Scientists 55 countries around the world are home to CFS 850+ companies have a CFS on their staff 200+ companies have multiple credential holders 69% of credential holders have advanced degrees Demonstrates knowledge to clients May reduce the need for on-the-job training Can be leveraged as a recruitment and retention tool Add it to the mix in your success. Apply at ift.org/certification.

2 Assessment The CFS assessment consists of the following: 1. Meet one of the eligibility pathways 2. Submit an application to take the CFS exam 3. Adhere to the Professional Code of Ethics 4. Successfully pass the CFS exam 5. Commit to career-long learning through professional development and recertification CFS Eligibility Degree (or global equivalent) Required work* Master s or Doctorate in food science or concentration 2 Master s or Doctorate in related science 4 Bachelor s in food science or food science concentration 3 bachelor s in related science 6 *Full-time work experience required See below for more detail Related Sciences May include but are not limited to agricultural sciences, physical and chemical sciences, life sciences (biology, nutrition, microbiology, medicine, culinary science) and engineering (chemical, food, biological, process). Food Science Concentration Degrees with a concentration in food science may include: food technology, food processing, food engineering or commodities (meat, poultry, dairy). Full Time Work Experience Full-time work experience is 1,750 hours per year and must be in the food science and technology sector. Post-doctoral work may count towards your work experience. Graduate assistantship work counts toward work experience at 50%. Undergraduate internships do not qualify for work experience. CFS Eligibility Tool An online tool is available to help you determine if you may meet the CFS eligibility requirements. Visit to access the resource. CFS Exam The Certified Food Scientist examination is comprised of 120 multiple-choice questions that are objectively scored. These scenario-based questions: 1. Present a problem situation 2. Ask the test taker to consider all of the available information in the item 3. Ask the test taker to select the best response based on the intended response to the conditions and the information provided The questions cover knowledge in each of the domains in the examination content outline. The questions have been written by subject-matter experts trained in preparing multiple-choice questions. Each question has been assessed for content, level of difficulty, accuracy, and correctness. The three-hour exam is offered in the English language only.

3 CFS Exam Dates & Locations The CFS Exam is offered at 5,000 testing centers in 175 different countries during several testing cycles annually. To see the next testing dates, visit /certification. To find a testing center near you, visit Endorsements The CFS has been endorsed by the Canadian Institute of Food Science & Technology (CIFST) and the Australian Institute of Food Science & Technology (AIFST). Exam Content The CFS exam reflects the general responsibilities performed by food scientists and the knowledge required to perform these responsibilities. It was prepared in the course of a systematic job-task analysis (practice analysis) and validated through a survey of a demographically representative cross-section of global food scientists. I. Product Development 34% This area includes application of knowledge for development of new products or reformulations from concept to commercialization, utilizing knowledge of raw materials, quality, safety, processing and sensory. Concept Development 4% Provide technical perspective for development of product concepts. Conduct technical feasibility assessment of product concepts. Prototype Design and Testing 12% Develop prototypes or protocepts that meet business and technical targets. Formulate products by preparing laboratory samples and sourcing raw materials that meet business and technical targets. Create product formulations which deliver desired sensory qualities. Determine ingredients which deliver desired functional properties. Perform benchtop review of product samples to compare to control products. Develop products with characteristics suitable for specific consumer needs. Product Optimization 12% Create product formulations that withstand food processing and distribution. Conduct scale up trial activities from benchtop to pilot plant and commercialization of products to match intended design. Develop formulations to meet cost targets, ingredient statement, nutrition profile and sensory attributes of desired product. Evaluate opportunities to improve shelf life of products or ingredients. Recommend suitable ingredient substitutions. Determine impact of manufacturing, distribution and storage on product performance. Select optimal packaging system and materials that align packaging requirements with product quality attributes, product compatibility, line processing, sustainability and costs. Implementation and Commercialization 6% Identify process parameters and associated performance indicators. Provide technical input to help resolve problems in manufacturing. Establish specifications for raw materials, ingredients and finished product.

4 II. Quality Assurance & Control 17% This area includes application of knowledge to develop and maintain quality assurance and quality control systems, methods and practices that ensure food products meet requirements. Develop quality systems programs. Develop approved supplier programs. Develop programs to ensure compliance with product, process or ingredient specifications. Verify compliance with product, process or ingredient specifications. Develop testing procedures for ingredients, finished product, and in-process tests. Develop sampling methods and plans. Conduct sampling and testing of products and ingredients. Develop recordkeeping systems for food safety and quality. Maintain records for food safety and quality. Monitor compliance to quality systems programs. Conduct root cause analysis to resolve quality issues. Develop product recall programs. Develop product or ingredient traceability systems. Conduct ongoing sensory testing to verify product quality and consistency. Develop master sanitation program (SSOP). III. Food Chemistry and Food Analysis 10% This area includes application of knowledge related to analyzing and interpreting chemical components, structural and functional properties of molecules, and chemical processes and transformations they undergo during postharvest handling, processing, and storage. Interpret assays of chemical composition of products or ingredients to determine implications on product design. Interpret assays to identify chemical residues or contaminants in products or ingredients. Interpret analysis of products and ingredients for nutrient content. Control chemical changes in products and ingredients that affect quality, stability and performance. Control physical changes in products and ingredients that affect quality, stability and performance. Evaluate physical and chemical properties of ingredients that affect functionality. Evaluate products or ingredients for chemical residues or other contaminants. IV. Regulatory 10% This area includes application of knowledge that enables the food scientist to develop or maintain foods in compliance with national and international regulations. Evaluate products, process and ingredients for legal standards and identity claims. Comply with regulatory requirements for food composition. Comply with required regulatory testing of food. Determine label specifications according to regulations for nutrition, product naming, and claims. Comply with regulatory requirements for food allergens. Determine implications of standards and regulations for products and ingredients. I see CFS certification as an international recognition of my basic qualities as a food scientist, which enhances my confidence as well as interest and determination to continue my research and teaching. Tie Jin Ying, CFS Professor, Zhejiang University (Hangzhou, China)

5 V. Food Microbiology 9% This area includes application of knowledge related to the impact of microflora on food systems. This includes assessing microbial risk from raw materials through to the finished product, and determining methods and technology to control the risk. It also includes an understanding of beneficial effects of microbial organisms in preservation and health. Establish microbiological sampling plans. Interpret microbiological test results. Establish microbiological specifications. Determine food preservation technologies to address microflora in products or ingredients. Assess microbiological risks from raw ingredients to finished product. Perform validation studies to determine the level of reduction of microbial load. Recommend appropriate microorganism(s) to deliver desired fermented product attributes. Identify optimal growth conditions for desirable microorganisms. Specify environmental monitoring programs for food processing and packaging. VI. Food Safety 9% This area includes development and application of programs to minimize the risk of chemical, physical and microbiological contamination of food products, and providing adequate documentation of the programs. Design effective food safety plans (HACCP). Validate food safety plans. Verify ingredients and raw materials are safe for food use. Identify hazards and risks in food or food components. Develop program to reduce risk of allergens and food components to which some people are sensitive. Design effective prerequisite food safety programs, e.g., traceability, GMPs, SSOPs, SOPs, training. Evaluate food safety risk of emergency deviations from standard conditions. VII. Food Engineering 6% This area includes application of knowledge of engineering principles of physical and chemical conversions to produce finished food products from raw materials and ingredients. It also includes use of modeling and pilot scale equipment to develop, validate and improve food processes. Recommend process configuration for production of products or ingredients. Specify process controls in processing of products or ingredients. Calculate yields, efficiencies and material variances in food production processes. Conduct pilot plant trials and product start-ups. Determine requirements for material handling and process integration. VIII. Sensory Evaluation & Consumer Testing 5% This area includes application of knowledge of principles and methods of sensory and consumer testing. It also includes statistical analysis and interpretation to ensure food products or ingredients meet specifications and consumer preferences. Identify sensory attributes that affect product acceptance of target product. Identify test protocols for sensory and consumer testing. Perform sensory and consumer tests. Interpret sensory and consumer test results to guide product development. Cargill is proud of our extensive global scientist and application specialist community. Our continuing education program and the CFS certification are just few ways in which we support the development and recognition of our technical community to help our customers thrive in their competitive world market. Brenda Knapp-Polzin, MS, CFS Go-to-Market Technical Manager, Cargill, Inc.

About IFT Envision what the very best minds in food science can achieve when they work together providing each and every person on the planet with access to a safe and abundant food supply.

6 About IFT Envision what the very best minds in food science can achieve when they work together providing each and every person on the planet with access to a safe and abundant food supply. For more than 70 years, the Institute of Food Technologists (IFT) has been unlocking the potential of the food science community by creating a dynamic global forum where members from more than 100 countries can share, learn, and grow. We ve helped the members of this community connect both in person, through scientific and technical education venues and forums such as the world s largest annual food expo, and virtually, through our publications and other resources. By serving as a leading advocate for food science and a catalyst for change around the world, we ve educated the media and policy makers and worked with governments to shape regulations. As a visionary organization, IFT is feeding the minds that feed the world. As an employer looking for people from time to time, I think the CFS is a great opportunity to say that from an independent source these people have the capabilities to meet my needs and will be able to perform in that position. It s a great way to help screen employees to see if they actually have that strong science background to be able to help deliver in the position I m looking to fill. Linda Perucca, CFS Associate Director, RD&Q Intellectual Property Strategy and Global Training Mondelēz International Visit ift.org/certification for more information on: CFS Application, CFS Exam Preparatory Course, and Exam Resource List Add it to the mix in your success. Apply at ift.org/certification.

SQF 2000 Code. 6th Edition AUGUST A HACCP-Based Supplier Assurance Code for the Food Manufacturing and Distributing Industries

SQF 2000 Code. 6th Edition AUGUST A HACCP-Based Supplier Assurance Code for the Food Manufacturing and Distributing Industries SQF 2000 Code A HACCP-Based Supplier Assurance Code for the Food Manufacturing and Distributing Industries 6th Edition AUGUST 2008 Safe Quality Food Institute 2345 Crystal Drive, Suite 800 Arlington, VA