Key Responsibilities

• Develop, improve, and maintain food products in line with regulatory and customer requirements.
• Implement and maintain Food Safety Management Systems (FSMS) based on ISO 22000 standards.
• Lead HACCP studies, risk assessments, and food safety audits.
• Ensure compliance with food safety legislation, GMP, and hygiene standards.
• Conduct internal audits and support external certification audits.
• Monitor production processes to ensure quality and food safety compliance.
• Investigate non-conformances, customer complaints, and corrective actions.
• Train production staff on food safety procedures and quality standards.
• Collaborate with production, procurement, and R&D teams for continuous improvement.
• Maintain accurate documentation and records related to quality assurance and food safety.

Minimum Requirements

• NQF Level 6 in Food Science, Food Technol...