Auditor - Food (25)

QualificationsThai nationality, Resident in Thailand. Bachelor’s degree in Food science, Food Technology, or related field of food field. Proficient in all Microsoft Office applications. Good command of English Speaking, Writing, Reading The ability to work in a fast-paced environment. Own car, company support fleet card and car maintenance Background in Auditor food, Food Safety, Lead Auditor, audit such as ISO 9001, GHPs/HACCP, ISO 22000, FSSC 22000, BRCGS, Second party audit e. g. , Thai FDA,ResponsibilitiesAuditing Food Production Facilities:

Conducting on-site inspections and audits of food production facilities, including farms, processing plants, warehouses, and distribution centers, to ensure compliance with food safety regulations and standards. Reviewing Documentation: Examining records, documentation, and procedures related to food safety, including HACCP (Hazard Analysis and Critical Control Points) plans, sanitation practices, pest control measures, and employee training records. Identifying Compliance Issues: Identifying and documenting deficiencies, deviations, or non-compliance with food safety regulations and standards, and recommending corrective actions to address these issues. Sampling and Testing:

Collecting samples of food products, ingredients, water, and environmental surfaces for microbiological, chemical, and physical testing to verify compliance with safety and quality standards. Risk Assessment: Conducting risk assessments to evaluate potential food safety hazards and vulnerabilities in the production process, supply chain, and distribution system, and recommending risk mitigation strategies. Training and Education: Providing training and educational resources to food industry personnel on food safety regulations, best practices, and compliance requirements. Reporting and Documentation: Preparing detailed audit reports summarizing findings, observations, and recommendations for corrective actions, and maintaining accurate records of audit activities and outcomes. Communication and Collaboration:

Collaborating with internal teams, external stakeholders, regulatory agencies, and industry organizations to address food safety issues, share best practices, and promote continuous improvement in food safety standards. Staying Current with Regulations: Keeping abreast of changes in food safety regulations, industry standards, and best practices to ensure audits are conducted in accordance with the latest requirements. Customer Relations: Building and maintaining positive relationships with clients, providing support and guidance on food safety compliance, and addressing any concerns or questions they may have. Auditing Food Production Facilities:

Conducting on-site inspections and audits of food production facilities, including farms, processing plants, warehouses, and distribution centers, to ensure compliance with food safety regulations and standards. Reviewing Documentation: Examining records, documentation, and procedures related to food safety, including HACCP (Hazard Analysis and Critical Control Points) plans, sanitation practices, pest control measures, and employee training records. Identifying Compliance Issues: Identifying and documenting deficiencies, deviations, or non-compliance with food safety regulations and standards, and recommending corrective actions to address these issues. Sampling and Testing:

Collecting samples of food products, ingredients, water, and environmental surfaces for microbiological, chemical, and physical testing to verify compliance with safety and quality standards. Risk Assessment: Conducting risk assessments to evaluate potential food safety hazards and vulnerabilities in the production process, supply chain, and distribution system, and recommending risk mitigation strategies. Training and Education: Providing training and educational resources to food industry personnel on food safety regulations, best practices, and compliance requirements. Reporting and Documentation: Preparing detailed audit reports summarizing findings, observations, and recommendations for corrective actions, and maintaining accurate records of audit activities and outcomes. Communication and Collaboration:

Collaborating with internal teams, external stakeholders, regulatory agencies, and industry organizations to address food safety issues, share best practices, and promote continuous improvement in food safety standards. Staying Current with Regulations: Keeping abreast of changes in food safety regulations, industry standards, and best practices to ensure audits are conducted in accordance with the latest requirements. Customer Relations: Building and maintaining positive relationships with clients, providing support and guidance on food safety compliance, and addressing any concerns or questions they may have.