coordinate a company-wide regulatory guidance, training and compliance effort Develop and maintain audit improvement) action plans Responsible for the microbiological and analytical disposition of all raw materials maintain a successful staff through selection, training, leadership, and motivation Manage daily and weekly
policies.
Job Purpose
To conduct microbiological sampling and analysis throughout the production
and Mitigation Documentation and Record-Keeping Training and Communication Comply with the requirements bachelor's degree in food science, food safety, microbiology, environmental health, or a related field is
and Mitigation Documentation and Record-Keeping Training and Communication Comply with the requirements bachelor's degree in food science, food safety, microbiology, environmental health, or a related field is
safety and quality control procedures. Provide training to staff on food safety and quality standards Requirements: Bachelor's degree in food science, microbiology, or a related field. Minimum of 3 years of experience
safety and quality control procedures. Provide training to staff on food safety and quality standards Requirements: Bachelor's degree in food science, microbiology, or a related field. Minimum of 3 years of experience
within the specified recipe, chemical and microbiological specifications.
Responsible for the collection and adherence to the Microbiological and Environmental Sampling plan.
• Responsible
/>• Participate in the FSET meetings to support training related to food safety and quality topics.
Responsible for the collection and adherence to the Microbiological and Environmental Sampling plan. Responsible standards. Participate in the FSET meetings to support training related to food safety and quality topics. Internal responsibilities including interviewing, hiring, and training employees. Improve the standard work delivered tasks are done. Updates skills matrix, developing training programs and assessments for the QC Inspectors
if any food contamination with a Physical, Microbiological, Chemical or Allergen risk occurred or is expected staff, especially those responsible for CCP, is trained on relevant SOP's applicable for food safety. Communicate