Education: Bachelor’s degree or diploma in Food Science, Food Safety, or a related field.
HACCP (Hazard Analysis and Critical Control Points) – Level 3 or 4
ISO 22000 – Food Safety Management System Certification
ISO 45001 – Occupational Health & Safety Management System
BRCGS (British Retail Consortium Global Standard) Certification (preferred)
First Aid & Fire Safety Training
Experience: 3–5 years of experience in food safety within the catering, hospitality, or food manufacturing industry.
Technical Skills:
Knowledge of food safety regulations, HACCP principles, and ISO 22000 standards.
Understanding of risk assessment, food hygiene audits, and incident investigations.
Familiarity with local and international food safety and workplace health regulations.
Ability to conduct food safety training and awareness programs.
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