High school diploma or GED.• ï· 2–4 years of experience in food safety, quality assurance, or food manufacturing.• ï· Working knowledge of HACCP, GMPs, SSOPs, and food safety principles.• ï· Ability to interpret specifications, procedures, and regulatory requirements.• ï· Basic computer skills, including Microsoft Office and data entry systems.• ï· Strong attention to detail and documentation accuracy. Preferred • ï· Associate degree in Food Science, Animal Science, Microbiology, Biology, or related field.• ï· Experience in pork processing, meat processing, or USDA-regulated food manufacturing.• ï· HACCP certification or formal food safety training.• ï· Knowledge of SQF, BRCGS, or other GFSI-recognized food safety systems.• ï· Experience with environmental monitoring and microbiological sampling programs.