identified through Food Safety Risk assessments (e.g., HACCP) Ensure adherence to agreed upon incoming raw material similar (Min 3 years) Knowledge and understanding of HACCP, VACCP, TACCP and HIRA principles Knowledge and
of industry food safety requirements (e.g. BRC, HACCP), post-harvest fruit handling and cold chain management
1/6.0, and knowledge of Hygiene, Quality, GMPs, HACCP. Strong personnel management. Reliable and dependable
and implementation) Good knowledge of GMPs, PRPs, HACCP, VACCP & TACCP Computer literate (Excel) Knowledge