Food Safety (Compliance, Regulatory, GMP) - Managerial level

Responsibilities: Lead and manage the food safety and quality team to ensure compliance with food safety standards and regulations. Develop and implement food safety and quality policies, procedures, and guidelines. Conduct regular inspections and audits to ensure adherence to food safety protocols. Monitor and analyze quality data to identify trends and areas for improvement. Collaborate with cross-functional teams to address quality issues and implement corrective actions. Manage and maintain the food safety management system, ensuring compliance with international standards such as ISO 22000. Ensure that all food safety procedures are documented, communicated, and implemented effectively across the organization. Develop and maintain relationships with regulatory bodies, industry associations, and other stakeholders to stay informed about changes in food safety regulations and best practices. Provide training and guidance to team members on food safety principles, policies, and procedures. Conduct internal audits and management reviews to ensure that the food safety management system is effective and efficient. Identify opportunities for continuous improvement and implement changes as necessary. Ensure that all food safety records are accurate, complete, and up-to-date.