Responsibilities Develop and implement comprehensive food safety management systems FSMS aligned with HACCP principles and regulatory standards Conduct rigorous internal audits and inspections of facilities processes and personnel to identify and mitigate hygiene risks Investigate customer complaints and product recalls determining root causes and implementing corrective and preventive actions Train staff on food safety protocols proper handling techniques sanitation procedures and allergen management Qualifications Bachelor's degree in Food Science, Microbiology, Public Health, or a related scientific field. Minimum of 5 years of progressive experience in food safety or quality assurance within the food manufacturing or hospitality industry. Possession of recognized food safety certifications (e.g., PCQI, HACCP Manager, Serv Safe). Proficiency in implementing and managing HACCP, GMP, and other food safety frameworks.
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