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Duties:
Responsible for the development and implementation of food safety systems,
such as HACCP (Hazard Analysis Critical Control Points), GMP (Good
Manufacturing Practices), SOP’s (Standard
Operating Procedures) for plant Food Safety department and other
prerequisite programs. Responsible for communication of food safety
standards to plant personnel through training, corrective actions, food
safety audits, production and facility monitoring. Lead cross-functional
HACCP/Food Safety Team.
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(211905)
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