Job Description

• Audit Critical Control Points (CCPs), verify monitoring logs, and conduct monthly hazard analysis updates across plant operations.
• Safeguard food safety and regulatory compliance by maintaining audit readiness and overseeing strict non conformance and corrective action tracking.
• Serve as an independent compliance authority to prevent non conforming materials or products from being accepted or released.

Key Duties & Responsibilities

• Audit Critical Control Points (CCPs) and verify monitoring logs across processing areas using approved standards and schedules.
• Conduct monthly hazard analysis updates to reflect process, equipment, material, or regulatory changes.
• Execute inspections, sampling, testing, and reviews using validated methods while verifying instruments and sampling plans prior to recording results.
• Exercise independent release authority and prevent non conforming products or raw materials from being released to meet output targets.
• Identify, document, contain, and communicate deviations affecting ingredients, process parameters, hygiene, packaging, and finished goods.
• Participate in evidence based root cause analyses and track corrective and preventive actions through to verified closure.
• Maintain complete, legible, and traceable compliance records, CCP logs, and specifications for internal, UNBS, customer, and food safety audits.
• Escalate serious safety hazards, potential product contamination, regulatory non compliances, and repeated process deviations immediately.

Skills

• HACCP principles auditing and hazard identification
• Corrective and preventive action tracking and verification
• Technical quality judgement and sampling inspection
• Root cause analysis and problem solving techniques
• Traceable recordkeeping and digital data entry

Education Qualifications & Experience

Education Qualifications

• Mandatory HACCP certification.
• Bachelor’s Degree or Higher Diploma in Food Safety, Environmental Health, Food Science and Technology, Food Processing Technology, Chemistry, Industrial Chemistry, Analytical Chemistry, Biochemistry, Microbiology, Biological Sciences, Biotechnology, Laboratory Science, Public Health, Quality Management, Packaging Technology, Agriculture, Applied Sciences, Chemical Engineering, or a closely related science or engineering discipline.
• Ordinary Diploma, National Diploma, or relevant laboratory/technical qualification in the specified scientific or engineering fields.

Experience

• 2+ years managing HACCP compliance in food/beverage processing.