1. Completion of secondary school is usually required.
2. Post-secondary education in microbiology or chemistry may be required for some positions in this group.
3. Several years of experience in the food, beverage or tobacco processing industry are required.
4. Hazard analysis critical control point (HACCP) co-ordinators require HACCP certification and several years of experience in quality assurance of food production.
5. Almost 2 in 5 have an undergraduate university degree.