Key Qualifications & Experience

• Bachelor’s degree or diploma in Food Science and Technology or Fisheries and Aquaculture.
  
• At least 2 years of experience working in primary processing facility.
  

1. Enforce compliance to food safety and Quality standards such as HACCP, GMP, SSOP, ISO 22000 and BAP, Local regulatory guidelines (MAAIF, EU export requirements.
   
2. Ensuring the fish meets specifications, safety requirements and Export Quality by inspecting incoming fish, verifying traceability and monitoring processing steps.
   
3. Ensuring Microbial and Chemical Safety by conducting and coordinating microbiological sampling.
   
4. Ensures high hygiene and housekeeping standards across all processing operations by verify implementation of SSOPs.
   
5. Enforcing proper Documentation and Record Keeping such as HACCP logs, CCP monitoring sheets, Temperature Records, Non-conformance reports.
   
6. Ensuring Staff training and awareness by training new staff on hygiene, GMP and HACCP.