Details:
Responsible for the development, implementation, measurement, maintenance and monitoring of HACCP (Hazard Analysis Critical Control Points), food safety programs and sanitation standards that assure quality from raw material approval through finished product
Ensures the highest level of commitment to Safe Quality food (SQF) in order to provide assurance that all products have been produced, prepared and handled according to the highest possible standards.
Develops, implements, monitors and updates the HACCP program and related food safety programs and sanitation standards for Culinary services to assure safe, wholesome food products for customers
Maintain current library for all Goods Manufacturing process (GMPs), SOPs.
Participate and continue to continuous improvement of departmental SOPs.
Maintains complete and accurate records for verifying HACCP and Government Compliance Programs.
Apply administrative and record keeping processes to support the programs listed above
Applicants must have;
Bachelor’s degree in science or technology field with preference to microbiology and/or food sciences.
Broad knowledge of physical, chemical and microbiological sciences.
Must be familiar with Quality and Food Safety Systems, especially HACCP, with strong written and verbal communication skills, presentation skills and the ability to work effectively with a team.
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