Master Sanitation Plan and other legal requirements for the food industry, including GMP's.
Must be knowledgeable regarding requirements of FDA and MDA.
Must be knowledgeable in GMP's, HACCP, Allergens and SQF/BRC.
Must understand the 10 principles of sanitary equipment design.
Good understanding of commercial bakeries and bakery equipment, as well as the functionality of ingredients in the bakery process and how it relates to possible insect development.
MS Office Suite and ERP
Undergraduate degree in Sanitation or combination of education and experience.
5 plus years experience in food industry with at least 3 years as Sanitation Supervisor in a food manufacturing environment.
