Equipment used includes a personal computer, telephone, printer, and copier, along with quality testing tools such as penetrometers, thermometers, pH meters, Brix meters, chemical titration kits, a seam projector, knives, rulers, and cameras; safety goggles and gloves are required as appropriate. Able to assist with developing, evaluation, and continuous improvement related to all aspects of the Food Safety and Quality, including but not limited to, prerequisite programs, SOPs, and regulatory documents (HACCP and Food Safety Plans), to ensure effective implementation and maintenance of documentation at the facility.