supervision, conduct competency assessments and deliver training. A working knowledge of SAP would be advantageous literate. Previous experience having worked in the application of HACCP, quality systems management, internal experience as a Lead Assessor, HACCP level 4, Trained Trainer, Yellow Belt Six Sigma or equivalent is the incident management process and providing training and coaching at site level. Holding accountability
requires the above to handle all NPD/ ingredient application of batch packs for the meat and poultry and related experience having worked in an NPD or ingredient application role handling development of batch packs for responsible for: Handling all NPD / ingredient application of batch packs for the meat and poultry and related