FoodHACCP.com

The comprehensive food safety information website

FOOD TECHNOLOGIST

Location:

Hayward, California

Job Code:

221

# of Openings:

1


DESCRIPTION

SCOPE

This position is responsible as the Pacific Cheese subject matter expert for all matters related to nutritional labeling (NLEA), FDA/USDA regulations and standards, principles of nutrition and food science, export product document preparation and declarations as relate to the aforementioned standards.

Duties and Responsibilities

        Provide broad-based labeling and nutrition guidance, from sales concept through successful product launch, ensuring the technical accuracy of product labels, packaging materials and product specification sheets.

        Review label and case graphics for technical accuracy.

        Ensure that all specification sheets include pictures of label/case graphics to promote accurate visual identification of the product.

        Respond to requests for general nutritional and ingredient questions using standard reference databases.

        Maintain complete customer and product specific files including approved proof graphics in an organized and readily accessible manner.

        Provide timely up-dates to shared data providers and customer specific websites.

        Assist with the greater Quality Assurance department by way of cross training on tasks related to product quality/safety and audit compliance.

 

Knowledge, Skills and Abilities Required

        Ability to manage multiple tasks in a fast paced environment.

        Ability to adhere to aggressive deadlines and work with minimal direct supervision.

        Knowledge of the UPC System and Uniform Code Council Guidelines

        Excellent verbal and written presentation skills

        Ability to interpret customer requirements and advise Sales, Marketing, Product Development, QA, etc. through clear communication.

 

Education and Experience

        BS in Food Science, Nutrition or a closely related field (MS/MA Preferred)

        2+ years experience in the food/beverage industry, primarily in regulatory affairs, regulatory compliance, nutrition or product development.

        Experience working with and current knowledge of USDA/FDA Regulations as they pertain to labeling, standards of identity, allergens and food safety.

WORKING CONDITIONS

Work is normally performed in a warehouse/production type atmosphere where the temperature is as low as 32 degrees, low environmental temperature levels.  Noise level in the production environment may require use of hearing protection.  Requires standing for long periods of time, walk, climb stairs, frequent lifting of material up to 50 pounds and frequent twisting, turning, reaching, pushing, and pulling.  Requires occasional sitting, operating a computer keyboard, telephone and other office equipment.

TRAVEL REQUIREMENTS

UP TO 25%

Apply Now

 

 

 

 

 

 

 

Main Page

Description: Description: setstats Copyright (C) All rights reserved under FoodHACCP.com

If you have any comments, please send your email to info@foodhaccp.com