Key Responsibilities

Quality Oversight:

• Develop and supervise quality plans for all stages of mushroom production, including substrate preparation, sterilization, growth, packaging, and shipping.

Implement GMP:

• Establish and enforce GMP practices in all farm operations, ensuring compliance with local and international food safety standards.

Hygiene Protocols:

• Create and enforce cleaning and hygiene protocols, conduct routine checks, and supervise the cleaning team.

Process Audits:

• Perform regular audits on operations such as receiving, production, and storage to maintain consistency and compliance.

Product Inspection:

• Develop inspection procedures to ensure all mushroom batches meet quality standards before shipment.

Certification Compliance:

• Lead efforts to obtain essential certifications such as ISO 22000, HACCP, and Global G.A.P. for both local and international markets.
• Liaise with the Food Safety Authority and certification agencies to secure necessary credentials for food safety and exports.

Training:

• Provide ongoing training for staff on food safety, hygiene practices, and quality control procedures.

Monitor KPIs:

• Establish, track, and report on KPIs related to quality, safety, and production efficiency.

Regulatory Updates:

• Stay updated on food safety and export regulations, ensuring the farm remains compliant.