Key Responsibilities
Implement and maintain the Food Safety Management System (FSMS) in line with HACCP, FSSC/ISO 22000 and regulatory requirements.
Conduct routine inspections to ensure GMP, GHP and hygiene standards across production areas, warehouses and laboratories.
Monitor Critical Control Points (CCPs), OPRPs and food safety compliance.
Conduct food safety and hygiene training for employees and promote a strong food safety culture.
Requirements
Bachelor’s Degree in Food Science, Food Technology, Microbiology or a related field.
2–5 years’ experience in Food Safety/Quality Assurance within a food manufacturing or processing environment.
Strong knowledge of HACCP, GMP, GHP, FSMS and food safety regulations.
Food Safety/HACCP certification (Level 3 or 4); FSSC/ISO 22000 certification is an advantage.