Diploma or degree in Food Science and Technology, Food Safety and Quality, Microbiology, Animal Production / Health or a related field.
2–3 years' experience in quality or food safety at a licensed slaughterhouse or meat processor, such as the Kenya Meat Commission, a commercial poultry processor or a KHBC-certified abattoir.
Basic HACCP or food hygiene training is an advantage.
Understanding of Halal requirements is an advantage.
Strong attention to detail and accurate record keeping.
Honest and willing to speak up: you record what you see, even when the results are bad.
Clear communication with production staff at all levels.
Basic computer skills (Excel, email).
Comfortable with live birds, cold and wet conditions, and early starts.
Valid food handler's medical certificate (required before starting).
Ability to follow Halal requirements on site (required before starting).
Application deadline16 Nov 2026
GK
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