Description and details of activities 1\. Verify the hygiene and health of personnel before entering to work 2\. Execute assigned regulatory audits 3\. Verify that raw materials meet organoleptic characteristics upon receipt 4\. Prepare chlorinated solutions according to specifications 5\. Prepare and maintain disinfection footbaths in designated locations 6\. Replace the chlorinated solution in disinfection footbaths 7\. Verify that refrigeration chambers, freezers, and storage units are within required temperature parameters 8\. Check service line temperatures, food temperatures, and collect witness samples 9\. Approve that prepared foods meet specifications before being placed on the service line 10\. Remove raw materials, food, etc. that do not meet specifications to the non-conforming product area and prepare waste records Experience and requirements Education: Degree in Food Engineering, Chemistry, Biology, Nutrition or related field. Knowledge and skills: In-depth knowledge of NOM\-SSA\-251\-2009\. Desirable knowledge in Distintivo H, HACCP, ISO 9001, ISO 22000, FSSC 22000, etc. Leadership, teamwork, problem solving, Resilience Experience as a quality control auditor/inspector, preferably in the food industry. Benefits * Benefits according to the Federal Labor Law * dining room * uniform **Number of vacancies** 1 **Area** Quality **Contract** Permanent **Modality** In-person **Shift** Daytime **Workload** Full-time **Schedule*** Full-time * Morning shift **Studies** Completed degree program (without title) **Travel availability** No