Minimum of 3 years of experience in food safety with a knowledge of workplace safety standards
Combination of education and experience will be considered.
Strong knowledge of HACCP, FDA Food Code, OSHA, and other relevant regulations.
Experience conducting safety audits, inspections, and risk assessments.
Certification in food safety (e.g., HACCP, ServSafe)
Ability to work in a food production environment, including exposure to cold, heat, and other elements.