Bachelor's degree in Food Science, Food Microbiology, Chemistry, Biology or related fields.
Certified Preventive Controls Qualified Individual (PCQI) and Hazard Analysis Critical Control Points (HACCP)
Five or more years of experience in Food Safety roles with a minimum of 2 years management experience.
Technical proficiency in the areas such as of food microbiology, food chemistry, food safety, and food regulations.
Proven understanding of government regulations in relation to food processing as FDA FSMA, Current Good Manufacturing Practices (cGMP), HACCP regulations and USDA.
Able to read and understand food safety and quality reports and take appropriate action.
Knowledge of computer skills required, including use of technology (scanners, tablets, printers, copiers, etc.) and Microsoft Office programs, as well as cloud based systems.