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Job Title:

Specialist, Food Safety - Michigan

Job ID:

9216

Full/Part Time:

Full-Time




Position Summary
Responsible to oversee Central Kitchen's Food Safety and Sanitation programs in accordance with accepted Good Manufacturing Practices as mandated by government agencies, food safety laws, and Company policy. Establish and maintain processes to monitor, verify, measure and report on all aspects of food safety and regulatory compliance in Central Kitchen.

Minimum Requirements
    Degrees
    Bachelor's Degree (Required) Food Safety
        Food Science, Environmental Health, Microbiology or related area or equivalent combination of education and/ or experience.
    Job Experience
    Three years experience in developing, implementing, and/or training on food safety, food science, environmental health or related experience.
     Food Safety certification required; Hazardous Analysis Critical Control Point (HACCP) certification, Registered Environmental Health Specialist (REHS), and/or Registered Sanitarian (RS) strongly preferred.

Responsibilities and Essential Duties
Monitor Central Kitchen's food safety plan as mandated by the Food Safety Modernization Act (FSMA), including all verification and validation activities; identify potential biological, chemical and physical hazards that can jeopardize the safety of products.
Create and maintain reporting on key food safety measures (i.e. HACCP, Food Safety audit results, corrective actions, etc.) and lead efforts to drive continuous improvement.
Provide direction and guidance to Central Kitchen in areas of food safety and quality issues to assure product is appropriately protected; perform root-cause analysis to identify and implement corrective and preventative actions.
Monitor key elements of the allergen cross-contact prevention program including ingredient labeling, segregation, storage, cleanup process, verification of cleanups, and validation of cleanups, and on-going verification and validation of the entire allergen control program.
Coordinate Central Kitchen environmental microbiological program including the coordination of all sampling, the tracking of results, the implementation of corrective actions, and the on-going verification and validation of the program.
Conduct on-site food safety and quality assurance (QA) audits/inspections against Company policies and procedures and food health code regulations. Perform Adenosine Triphosphate (ATP) testing of food-contact surfaces and equipment; track, chart and log ATP test data.
Assess associates current food safety practices during audits and train on proper food safety and QA procedures per Company policies and procedures and food health code regulations.
Maintain current knowledge of legal regulations, industry trends and Food Safety best practices; make recommendations to improve current programs and processes and to ensure company legal compliance.

Knowledge, Skills Abilities
Strong written and verbal communication skills. Good organizational, prioritization, presentation, attention to detail, and multi-tasking skills. Ability to work independently, identify and solve problems, and maintain working relationships with internal associates. Must be knowledgeable in local, state and federal food safety and sanitation related laws and regulatory requirements. Proficient in MS Office (Word, Excel and PowerPoint).

Physical Requirement
The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. May be required to lift and/or move up to 30 pounds. The associate is frequently required to sit/stand/walk. May be required to travel. While performing the duties of this position, the associate is subject to an office environment and/or retail setting (varied temperatures) and is exposed to outside weather conditions. The employee will be exposed to refrigerated/freezer coolers on a frequent basis. The noise level in the work environment is usually low to moderate.

Equipment
Food Safety equipment (i.e. thermometer, chemical test kit, alcohol swaps, pressure gauge, flashlight, etc.)

 

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