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Consultants who are members of the WFSO may apply separately to be listed on the consultant's register.
Aims
The WFSO retains a list of accredited food safety consultants whose services are offered to potential clients.
Benefits
The register provides consultants seeking business opportunities in the international food industry market.
| The WFSO maintains a directory of accredited food consultants |
To fulfil its mission and to be able to meet the diverse requirements of its clients, the WFSO aims to develop good relations with food or food related consultants operating in the public and private sectors. The food consultants are expected to be specialists in their field of operation.
The WFSO is seeking to develop relationships with food consultants across a whole spectrum of expertise.
The objective is to have a broad range of specialists whether they are large or small operators, the emphasisis on the selection of food consultants who are appropriately, qualified and competent to deliver a quality service in a professional manner.
| Code of Professional Conduct |
Registered consultants shall act with professional skill and integrity in the execution of their work as food or food related Consultants and in particular should:
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- not undertake any assignment which, to their knowledge, is beyond their capabilities. |
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- not act in any way prejudicial to the reputation or other interests of their clients. In particular they shall not disclose or permit to be -disclosed any confidential information concerning their clients' businesses. |
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- not act in any way prejudicial to the interests of the WFSO in that they shall not claim to speak for the WFSO unless permission has -been obtained from an officer of the WFSO. |
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- not enter into any agreement which affects, either directly or indirectly, impartiality of advice or assistance provided to a client without -the client's written approval. |
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- disclose to their client any relationship they may have with any member of a clients' staff, or with any individual or organization which is -known to be in competition with the client, if the relationship could be said to influence the advice given. |
| - any accredited consultant who fails to comply with the Code of Professional Conduct will be advised that their accreditation has been -withdrawn and their name will be removed from the list of accredited consultants. |
| Consultant accreditation Criteria |
To demonstrate a basic academic level of education by having one or more of the following ( or equivalent qualifications as may be agreed from time to time by the membership Committee):
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BSc, BA, Beng, etc.
ii) HND, HNC, BTec, NVQ(levels 4/5).
iii) Corporate Membership of a relevant institute. |
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To have at least three years experience in the related industry. |
| To have a minimum of one year experience as a food or food related Consultant, which may be either ‘internal’ (advisory position within an organisation) or ‘external’ (commercial consultancy). |
| Two referees must be nominated who will be contacted regarding the personal integrity and the professional abilities of the applicant. |
| Both of the referees nominated must have been involved in the professional services provided by the applicant as an ‘internal’ or ‘external’ client. |
| The Membership Committee may require the applicant to attend an interview prior to recommendation. |
| Benefits of accreditation |
The WFSO is the Professional Body dedicated to Quality food Consultants.
The criteria for entry into the WFSO is stringent but the benefits are worthwhile. Below we give a number of good reasons why anyone wishing to practice as a professional food consultant should become accredited by the WFSO.
The objective is to ensure businesses can select quality food consultants with an assurance of their ability and integrity.
Reduced liability exposure.
Improved business opportunities and access to markets that require certification as a condition of entry. Enhanced clients confidence .
Competitive advantage over non- accredited consultants.
The WFSO is listed as the major source of quality food consultants.
Using a dynamic database, a “rapid response” referral process is operated which will put members quickly in touch with potential clients.
Members are referred to prospective clients on the basis of their known qualifications, competence and current experience.
Clients sourced through the WFSO are made aware that members work to a code of conduct which ensures the application of strict professional standards.
Review of consultants projects is made annually. The WFSO facilitates continuous professional development to keep its members up- to- date, through the provision of training modules and seminars.
Branch meetings are held regularly were members can increase their knowledge and share experiences.
Members are entirely free to quote rates which suite them, allowing them to bid competitively for consultancy work.
Complete and send the below application form for review by the technical review board.
Successful applicants will be added to the consultants register and may be offered to potential clients requesting to engage an approved consultant.
In each case the clients' requirements are cross-referenced to the registered consultants' skills and to those with the closest match are submitted to the potential client.
Contract arrangements are between the consultant and the client.
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