No. Food-safety certification is general industry knowledge that any processor's technologist holds. Specialized knowledge must concern the company's own products, processes or procedures, such as its proprietary blanching and freezing parameters.
The standard asks what is the company's, not what is the trade's
Adjudicators test whether the knowledge is different from what is commonly held in the industry and whether it is knowledge of the petitioning organization itself. A HACCP plan is a regulatory requirement for every food plant, and the certificate proves the technologist can build one; it does not distinguish her from other certified technologists a U.S. affiliate could hire locally.
The company's own product specifications do distinguish her. When she can explain why a particular vegetable blend is blanched for a specific time before entering the tunnel at a specific belt speed, and that those settings came from trials she ran and recorded, she is describing advanced knowledge of the company's processes. The file should therefore lead with the manuals and trial records, cite her years of responsibility for them, and describe her certifications only to show she is qualified to hold that role.