Experience leading health, safety, and food safety programs in food service or food manufacturing environments.
Knowledge of local, state, and federal food safety and environmental health regulations.
Expertise conducting audits, managing corrective actions, and coaching teams on HACCP, allergens, sanitation, and safe work practices.
Proven record of serving as the escalation point for safety incidents and resolving recurring operational issues.
Required certifications such as ServSafe, CFPM, HACCP, and Allergen Awareness.
Bachelor's degree or equivalent experience
5 years
3 years
