operators on quality standards, procedures, and best practices. Foster a culture of quality consciousness and Statistical Process Control (SPC). Excellent analytical and problem-solving skills, with the ability
requirements in accordance with the organisations code of practice
Active engagement in all training including
including competency testing
Regular practice of hand washing and sanitising
Prevention of cross-contamination
Health & Environmental
improvements in a lean manufacturing environment
eat or drink inside the facility
smoke, eat or drink inside the facility • Code of Practice – staff shall maintain high levels of personal themselves in a manner conducive with food safety practices • Attend Training and enforce learnings from the information, including trade associations, “best practice” companies, customers, peers, subordinates, etc
Health & Environmental
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tooling procedures, safety guidelines, and best practices. Collaborate with cross-functional teams, including
culture of safety awareness and adherence to best practices to minimize workplace accidents and ensure the