maintain all Quality Document systems Ensure that HACCP/ISO standards are documented and available to all
processing equipment Clean in Place (CIP) procedures HACCP Waste management GMP quality control and quality
maintain all Quality Document systems Ensure that HACCP/ISO standards are documented and available to all
Foods) area
Foods) area
(Hot Foods) area Always maintain high level of HACCP standards throughout the store Observe OHSA (Occupational
familiarity with Quality Management Systems such as HACCP, BRC, Kosher and Halal
Personal Characteristics