1.    Certification & Compliance Management

·    Oversee implementation, maintenance, and renewal of food safety certifications (ISO 22000, HACCP, BRC, FSSC 22000, etc.).

·    Ensure compliance with local and international food safety regulations and customer requirements.

·    Serve as the primary contact for certification bodies, auditors, and regulatory agencies.

·    Develop and maintain certification of documentation, manuals, and records to ensure audit readiness.

2.    Audit & Inspection Leadership

·      Plan, coordinate, and lead internal and external audits (certification, regulatory, and customer).

·      Conduct gap analyses and implement corrective/preventive actions (CAPA).

·      Ensure timely closure of non-conformities and maintain evidence of compliance.

·      Train and mentor staff on audit preparedness and food safety standards.

3.    Food Safety System Oversight

·      Monitor and evaluate the effectiveness of HACCP plans, prerequisite programs, and risk-based controls.

·      Ensure traceability systems are robust and functional across all production stages.

·      Lead root cause analysis (RCA) for food safety incidents and implement sustainable solutions.

·      Collaborate with QC teams to align daily operations with certification requirements.

4.    Documentation & Reporting

·      Develop and update SOPs, checklists, and audit-ready documentation systems.

·      Maintain certification dashboards and compliance KPIs for management review.

·      Prepare detailed reports on certification status, audit outcomes, and improvement initiatives.

·      Ensure version control and accessibility of food safety documents across departments.

5.    Training & Culture Development

·      Design and deliver training programs on food safety standards, certification requirements, and audit practices.

·      Promote a culture of accountability and continuous improvement in food safety.

Education

• Bachelor's degree in food science, Microbiology, Quality Management, or related field.
• Full Grade 12 Certificate
• Member of relevant professional body

Experience

• Minimum of five (5) years of analytical or development experience.
• Supervisory experience, preferably in a laboratory environment
• Experience with Environmental Safety & Health Standards
• Experience in implementation of ISO standards
• Sufficient hands-on experience in fish husbandry
• Experience in Quality Assurance
• Environmental Health Management Training Programs
• Trainings in ISO 9001 and 22001
• Anti-Bribery and Corruption Training
• HACCP Training
• Quality Control and Assurance Training Programs