Strong working knowledge of FSMA Preventive Controls, HACCP, Good Manufacturing Practices, environmental monitoring, sanitation verification, CIP and COP systems, food microbiology, hygienic design, root-cause analysis, and corrective and preventive action systems. Building and maintaining active connection points with regulators, industry associations, certification bodies, customers, technical experts, peer networks, and key suppliers to gain early visibility into emerging requirements, risks, technologies, and best practices.