Recruitment: Job description
and Competency Profile:
 Part A: details of post
Division
Food Policy
Job title
Senior Executive Officer (SEO)
Business area / Branch
Food Additives, Flavourings and
Contact Materials – Team Leader
Reports to: Job title
London
Location / Region
Food Additives, Flavourings and
Contact Materials
Grade
SEO
Grade
7
Conditions (e.g. full time, secondment)
Full time


Part B: job description
Context of the role:
Job Context: The Food Standards Agency (FSA) is a non-Ministerial independent Government department. It’s
our job to use our expertise and influence so that people can trust that the food they buy and eat, is safe and
honest. Our work touches everyone in the country because everyone eats and the challenges around ensuring
food safety are increasingly complex. The FSA conducts a range of research, policy and operational activity
across England, Wales and Northern Ireland to protect the consumer.
This is a stimulating and demanding Senior Executive Officer post which offers an exciting opportunity to work on
policy and EU issues affecting everyone in the UK. The role also offers a wide range of opportunities to build
personal and professional capabilities to improve your career prospects.
The role’s primary focus is on developing policy, risk management and control measures relating to food
flavourings, enzymes and caffeine safety. The post holder will also be required to undertake a range of work on
EU Exit across a variety of issues as part of a wider ‘virtual team’ of FSA colleagues.
The main role of the SEO post will be to lead the development of proportionate food flavourings, enzymes and
caffeine safety policy and the implementation of sound evidence-based interventions. To this end, an appreciation
of science and how to use it effectively in the policy making environment is desirable for the role. Specific
background is below:
Food flavourings and enzymes: Food additives, food enzymes and food flavourings are also known as "food
improvement agents". Flavourings are products added to food in order to impart or modify odour and/or taste.
Enzymes are naturally-occurring proteins that enhance biochemical reactions and are normally added to perform
a technological function in the manufacture, processing, preparation and treatment of a wide range of foods. To
ensure a high level of protection of human health, EU legislation is in place to regulate the use and safety of
these substances. EU regulations are supported by national measures which provide for their enforcement.
EU Exit Work: The post holder will also spend considerable time on EU Exit issues. The majority of food safety
legislation is EU and there will be a requirement to undertake various projects, individually or as part of a team, in
order to fulfil team and agency commitments. This will require flexibility and resilience to manage the fast paced
and often unpredictable nature of the work.
Objectives:
1.
Lead the development of food flavourings and enzymes policy, ensuring regulatory and nonregulatory measures are risk-based, proportionate and deliverable. This includes:
HR 29 (Rev. 10/13)
-
development of UK negotiation lines for EU discussions on new legislation or amendments to
existing EU legislation.
-
influencing discussions for a proportionate approach to flavouring substances where EFSA
opinions are inconclusive.
-
leading the UK delegation to EU working group and Standing Committee meetings. (Attendance
at European Commission working groups and Standing Committees will be required).
2. Lead the electronic working group (EWG) of EU Member States to progress a draft flavourings Q+A
to facilitate further, focused, working group discussions.
3. Functional management of the Food Additives Scientist (Higher Scientific Officer) in relation to the
development of policy on flavourings and enzymes. Work together effectively to achieve positive
business outcomes.
4.
Take an active role in the team’s work to support government negotiations on EU exit and to deploy
flexibly on any food policy and regulatory aspects associated with leaving the EU.
Contribute to the FSA’s strategic programme on ‘Regulating our Future’ on behalf of the Branch as
necessary.
6. Identify and prepare policy analysis on emerging policy issues.
7. Demonstrate effective drafting skills, e.g. provides briefing on UK lines for others attending EU
meetings, prepares ministerial briefing, submissions, PQs, etc.
8. Make autonomous decisions under pressure that are science evidence based, taking account of
the bigger picture.
5.
9.
Apply appropriate project management skills to plan work, manage risks, and monitor progress to
ensure works stays on track and delivers planned outcomes;
10. Contribute to policy thinking at more strategic levels within the Policy Unit, the Division and the
Agency;
11. Use research outcomes to support policy development;
12. Be able to build effective working relationships with a wide range of stakeholders, the devolved
administrations and other government departments.
Note: This post is permanent opportunity at the FSA. The FSA operates an agile working approach to
delivering its policy objectives. Please be aware that the FSA works on a posting basis in order to
deploy talent and maximise business delivery. Successful applicants may therefore be transferred to
other postings at the same grade to the one originally applied for.
HR 29 (Rev. 10/13)
Ways of Working: The FSA’s Our Ways of Working (OWOW) programme is a key priority for the department and
offers flexibility in a range of areas including home working, no core hours and flexi time.
Culture: Food Policy Division is a friendly and supportive place to work. There are multiple opportunities to develop
and a varied and challenging workload across grades.
Departmental Focus and Priorities: The FSA has a Policy Division of three units, which manage the policies for
food hygiene, foodborne disease control and chemical safety and have wide engagement with industry, Other
Government Departments (OGDs), the EU, Codex Alimentarius, media and independent advisory committees.
The Division delivers “Food we can trust” through the following outcomes:
Food is safe and what it says it is
Consumers are protected from unacceptable risks to people’s
health from:

Foodborne pathogens and food hygiene

Chemicals, contaminants and residues

Allergen management.
Appropriate and effective regulatory and non-regulatory
controls with responsibility placed on industry and levers to
make them step up.
Consumers can make informed choices about
what they eat
Consumers are provided with:

Accurate and consistent food safety labelling

Guidance and information (working with OGDs).
Consumers feel involved in policy development through:
Consumers have access to a healthy and
affordable diet, now and in the future

Collaboration, open policy making and consultation

Dissemination of research and shared evidence
base.
Clear information on the safety of new technologies,
processes, additives and packaging provided to consumers.
Continued investigation into the causes of food allergy and
intolerance.
Proportionate and pragmatic international standards
negotiated and in place to protect consumers.
HR 29 (Rev. 10/13)
Mandatory Qualifications / licences, and Membership of professional bodies:
NA




Part C: Competency Profile
Civil Service Competencies Framework and Professional Framework (Essential)
Please refer to the Civil Service Competencies Framework and any Professional Frameworks
as applicable – Including the Levels for each grade.
Highlight the six key Competencies Civil service and Professional Frameworks and any aspects of these
competency frameworks that are particularly important to the post. Please demonstrate effective behaviour at
level 3 of the competencies Framework, please see Civil service Competencies Framework
1. Making Effective Decisions
Identify a range of relevant and credible information sources and recognise the need to collect new data
when necessary from internal and external sources.
Recognise scope of own authority for decision making and empower team members to make decisions.
2. Collaborating and Partnering
- Establish relationships with a range of stakeholders to support delivery of business outcomes.
- Readily share resources to support higher priority work, showing pragmatism and support for the shared
goals of the organisation.
3. Seeing the Big Picture
- Ensure own area/team activities are aligned to Departmental priorities.
- Actively seek out and share experience to develop understanding and knowledge of own work and of
team’s business area.
4. Changing and Improving
- Find ways to improve systems and structures to deliver with more streamlined resources.
- Actively encourage ideas from a wide range of sources and stakeholders and use these to inform own
thinking.
5. Leading and Communicating
- Continually communicate with staff, helping to clarify goals and activities and the links between these and
Departmental strategy
- Communicate in a straightforward, honest and engaging manner with all stakeholders and stand ground
when needed.
- Continually seek and act on feedback to evaluate and improve their own and team’s performance.
6. Delivering at Pace
- Take responsibility for delivering expected outcomes on time and to standard, giving credit to teams and
individuals as appropriate.
- Plan ahead but reassess workloads and priorities if situations change or people are facing conflicting
demands.
HR 29 (Rev. 10/13)
Additional Competencies (Desirable)

Demonstrable experience of delivery in a policy making environment

Knowledge of workings of the EU and experience of EU or international negotiation
For further information on the role and the work of the branch, please contact:
Line Manager:
Subject to the volume of responses we may conduct a preliminary sift based on the lead
competences of Making Effective Decisions and Collaborating and Partnering.
The selection process will consist of a competency based interview and a five minute
presentation.
We actively review the deployment of talent on a periodic basis in the interests of optimising
personal development and the achievement of business plans.
We offer excellent benefits, including a generous holiday entitlement, an attractive pension
scheme, flexi-time and flexible working.
Contact point for applicants
Carles Orri, Head of Food Additives, Flavourings and Contact Materials Branch
[email protected]
020 7276 8406
Prospective applicants are encouraged to contact the hiring manager for an informal discussion
prior to applying
Process for sift/interview dates and location
This advert is open at stage 4 and therefore applications will be considered in priority order.
Open to all staff, regardless of grade or department.
Sifting expected to be w.b. 26th June.
Interviews expected w.b. 10th July.
HR 29 (Rev. 10/13)