As a Food Safety and Hygiene Officer in the food production sector, your primary responsibility is to ensure that the food products manufactured by the company meet the highest standards of food safety and hygiene. You will be responsible for implementing and maintaining a food safety management system that ensures the production of safe and wholesome food products.

Responsibilities:

• Develop and implement a food safety management system that meets international standards such as ISO 22000 and HACCP.
• Conduct regular audits and assessments of the production process, facilities, and equipment to identify potential food safety hazards.
• Develop and implement corrective actions to address any food safety hazards or non-compliance issues.
• Monitor and control product testing and sampling procedures to ensure accurate results.
• Investigate and resolve product quality issues and complaints.
• Collaborate with production teams to implement corrective actions and improve food safety practices.
• Provide training and guidance to employees on food safety and hygiene procedures.
• Maintain accurate records of food safety activities, testing results, and corrective actions.
• Ensure compliance with regulatory requirements, such as FDA, USDA, and international standards.

Requirements:

• Bachelor's degree in Food Science, Microbiology, or a related field.
• Minimum 2-3 years of experience in food safety or a related field in the food industry.
• Knowledge of food safety regulations, standards, and guidelines.
• Strong analytical and problem-solving skills.
• Excellent communication and interpersonal skills.
• Ability to work in a fast-paced environment with attention to detail.
• Familiarity with food safety management systems such as HACCP and ISO 22000.

Skills:

• Food safety principles and practices
• Food safety regulations and standards
• HACCP and ISO 22000
• Food microbiology
• Product testing and sampling procedures
• Auditing and inspection techniques
• Root cause analysis and problem-solving
• Communication and interpersonal skills

Skills

• Knowledge of HACCP (Hazard Analysis and Critical Control Points) principles
• Understanding of microbiology and foodborne illnesses
• Awareness of food storage and handling best practices
• Knowledge of food safety auditing processes
• Ability to conduct risk assessments and implement preventive measures