N Diploma/Degree in Food Technology or BTech/Microbiology or Biochemistry 5-8 years' experience in a Quality
any issues related to food safety and quality. Train employees on proper food safety protocols and procedures Bachelor's degree in Food Science, Food Safety, Microbiology, or related field. Minimum of 3 years of experience
N Diploma/Degree in Food Technology or BTech/Microbiology or Biochemistry 5-8 years' experience in a Quality
interpretation of advanced process control Principles of microbiology, biochemistry, and understanding of processing resources required to perform a work activity Training skills Ensure that service delivery to and from Qualification Team Leader/Management/Supervisory training is essential 5 years from a Matric level or 1-2
interpretation of advanced process control Principles of microbiology, biochemistry, and understanding of processing resources required to perform a work activity Training skills Ensure that service delivery to and from Qualification Team Leader/Management/Supervisory training is essential 5 years from a Matric level or 1-2
Shelf-life assessment and implementation. Managing microbiological testing, specifying type of tests, frequency
Shelf-life assessment and implementation. Managing microbiological testing, specifying type of tests, frequency
ensuring effective communication, and promoting cross-training across different lines. Your commitment to excellence resourced and cross trained across lines Ensure departmental managers are training staff on the work instructions with the People Manager to provide continuous training to uplift the skill sets of staff Conduct regular
confectioners and production staff, providing guidance and training as needed. Scheduling: Create and manage production constructive feedback to junior staff Training: Develop and implement training programs to enhance staff skills ingredients Training: Stay informed about food safety standards and participate in ongoing training Qualifications
confectioners and production staff, providing guidance and training as needed. Scheduling: Create and manage production constructive feedback to junior staff Training: Develop and implement training programs to enhance staff skills ingredients Training: Stay informed about food safety standards and participate in ongoing training Qualifications