Minimum of 3 years of experience in food safety with a knowledge of workplace safety standards, preferably in hospitality or food production environment
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.