Provides technical training to subordinates and all staff in facilities regarding the adequacy of food safety
program, pest control, operational methods and personnel hygiene, Critical Control Points, maintenance
for food safety & Food Safety Standards (HACCP, BRC, ISO-22000, IFS, BAP, ASC, USFDA etc.) and hygiene
practices under superior guidance.
Plan and execute on-site food safety / quality inspections. Help in developing compliance strategies.
Communicates verbally to management on the level of food safety existing at the facility. Prepares a
written report for management, recapping all issues of observations and, if needed, corrective actions
that should be taken.
Under superior guidance, develop and update HACCP manuals and other food safety manuals. Make
food safety documents to QA staff, other department staff, to customers and to authority (EIA, MPEDA
