CFO

Hygiene Management: Develop and enforce hygiene protocols and sanitation practices in all areas of food production, storage, and distribution to prevent contamination and ensure a safe working environment.

1. Training and Education: Provide training and education to staff members on food safety practices, hygiene standards, and quality control procedures to promote a culture of compliance and continuous improvement.
2. Monitoring Compliance: Ensure compliance with local, national, and international food safety regulations and standards throughout the production process.
3. Quality Control: Implement and maintain quality control procedures, including product testing, sampling, and inspection, to identify any deviations from quality standards.
4. Risk Assessment: Conduct risk assessments and hazard analyses to identify potential food safety hazards and implement appropriate control measures to mitigate risks.
5. Documentation and Reporting: Maintain accurate records of quality control activities, inspection findings, and corrective actions taken. Prepare regular reports for management summarizing key performance indicators and areas for improvement.