Working knowledge of food safety systems, regulatory frameworks (e.g., FSMA, preventive controls), and quality management principles sufficient to ensure that processes are designed and executed in a safe and compliant manner in collaboration with plant leadership. Work is performed in a pilot plant and laboratory environment and includes prolonged standing, walking, bending, kneeling, reaching, climbing steps or ladders, and working around mechanical systems, steam, hot surfaces, pressurized systems, and wet floors.