Key Responsibilities Develop, improve, and maintain food products in line with regulatory and customer requirements. Implement and maintain Food Safety Management Systems (FSMS) based on ISO 22000 standards. Lead HACCP studies, risk assessments, and food safety audits. Ensure compliance with food safety legislation, GMP, and hygiene standards. Conduct internal audits and support external certification audits. Monitor production processes to ensure quality and food safety compliance. Investigate non-conformances, customer complaints, and corrective actions. Train production staff on food safety procedures and quality standards. Collaborate with production, procurement, and R&D teams for continuous improvement. Maintain accurate documentation and records related to quality assurance and food safety. Minimum Requirements NQF Level 6 in Food Science, Food Technology, Microbiology, or related field. 3–5 years’ experience in the food manufacturing industry. Strong working knowledge of: ISO 2...