Roles and Responsibilities
Develop and implement food safety management systems, including HACCP, GMP, and quality assurance/control procedures.
Conduct regular audits and inspections to ensure compliance with regulatory requirements and company standards.
Collaborate with cross-functional teams to identify areas for improvement and implement corrective actions.
Provide training on food safety policies, procedures, and regulations to employees at all levels within the organization.
Ensure effective communication among departments to maintain a culture of food safety awareness.