Educational Qualification: Bachelor's degree in a food-related field, such as: - Food Science - Food Technology - Microbiology - Biotechnology - Nutrition or related disciplines Professional Certification: - IRCA Approved ISO 22000:2018 Lead Auditor V.6 Certificate (Mandatory for third-party audits) Additional certifications are an advantage: - HACCP Level 4 - FSSC 22000 V.6, BRCGS, or ISO 17025 awareness - Internal Auditor training for other relevant standards (e.g., ISO 9001) Audit Experience: - Third-party auditing experience in the food industry - Familiar with audit procedures, food safety management systems, and regulatory compliance Industry Experience: - Previous experience working in: - Food manufacturing - Food inspection/testing laboratories - Hospitality or catering companies - Preferably with at least 2–3 years of hands-on industry experience Skills Required: - Strong knowledge of ISO 22000 requirements and HACCP principles - Understanding of food safety hazards, risk assessment, traceability, and control measures - Ability to draft professional audit reports - Excellent communication and interpersonal skills - Strong observation and documentation skills
