• Have a solid understanding of Quality standards such as: o Good Laboratory Practices (GLP) o Good Manufacturing Practices (GMP) o Good Hygiene & Sanitation Practices (GHSP) o Hazard Analysis Critical Control Points (HACCP) o Global Food Safety Initiative (GFSI) Certification • Practice and ensure adherence to all company GMP’s, Food Safety and Food Quality policies and procedures. o Including but not limited to: SQF, HACCP, Preventive Controls, SOP’s, GMP’s, Recall Program, Allergen Program, Food Defense, SSOP’s, and