Bachelor's degree in Dairy Science, Food Science, Microbiology, Chemistry, Biology, or a related scientific discipline, required.
Strong knowledge of food safety and HACCP, GMPs, allergen controls, sanitary design and controls, pest control, food regulations, specifications, analytical and microbiological laboratory methods, and basic food technology.
Knowledge of quality systems and principles, including microbiological and hygiene monitoring.
Understanding of financial targets and laboratory budget structures.
Proficiency with Windows-based applications, including Word and Excel
Minimum of seven years of related quality-management experience
Three to four years of factory Quality Assurance experience