Duties & Responsibilities
Monitoring of OPRP 1, (Inspection and analysis of all incoming material] raw/packaging materials).
Monitoring CCP1 [Pasteurization]
Daily Calibration of all thermal equipment.
Monitoring of CIP AND COP at the section OPRP1 and CCP1
Monitoring and adjusting the CIP Chemicals.
Facility temperature monitoring.
Full participation in Food Safety and QAS team activities
Skills Competencies • Possess a minimum of a certificate in food or dairy science, Lab, chemical or analytical science, microbiology or biotechnology. • At least 1 year working experience in quality in the food industry. • Have knowledge of HACCP, GMP, ISO 22000-2005 and other food management systems. . Strong organizational skills and interpersonal skills. • Ability to work with minimal supervision on daily tasks, Keen and articulate on details • Relevant working experience.• Preferably a male candidate.
