Develop and implement food safety prerequisite programs, ensuring compliance with regulatory requirements and industry standards (HACCP, ISO 22000, ISO 31000, and ISO 9001).
Identify, control, and verify biological, chemical, and physical hazards in both products and processes.
Serve as the qualified expert for preventive controls, ensuring the effective implementation and ongoing management of the food safety plan.
Establish and lead the team to identify product non-conformities, determine root causes, and implement corrective actions.
Foster a food safety culture within the factory through established procedures, guidelines, and continuous training.
Supervise compliance with preventive controls and regulatory standards (allergen, hygiene, and supply chain controls, etc.).
Manage customer complaints, conducting root cause analysis to prevent recurrence.
Conduct traceability drills.
Audit, inspect, and review operational performance.
Requirements:
The priority is with people who have experience in food safety and quality assurance teams in the food production environment.
Age range: 30 to 40 years old.
Gender preference: Male.
An end-of-service card is mandatory.
A degree in Microbiology, Chemistry, Food Industry, or Industrial Engineering.
3 to 5 years of experience in food safety and quality assurance teams in a food production environment.
Strong knowledge of HACCP, ISO 22000, ISO 31000, ISO9001, and internal audits (preferably with a degree).