Provide training and guidance to staff on food safety best practices, hygiene protocols, and allergen management to foster a strong food safety culture throughout the organization.
Manage and optimize inventory levels of raw materials, work-in-progress, and finished goods to reduce carrying costs while ensuring sufficient stock for production and sales.
Develop, coordinate, and conduct safety training programs for all employees, covering topics such as hazard communication, emergency procedures, safe work practices, and the correct use of equipment.