Regional Food Safety Specialist – Ft.
is looking for a Regional Food Safety Specialist. This position
provides food safety expertise and oversight for our retail stores,
distribution and manufacturing facilities. Acts as the region's primary
resource for our supply chain regarding compliance to food safety regulations
and Meijer Standard Operating Procedures. Ensures uncompromising food
safety performance through science-based HACCP audits of our facilities,
education of team members & leadership on the science behind food safety.
Also acts as a positive change agent by enhancing our food safety culture
within our retail stores and our manufacturing and distribution
- Collaborates on
a daily basis with other members of the corporate food safety
department to discuss and analyze food safety trends and findings with
other regions and maintains a standardized approach to food safety
audits in order to ensure Meijer food safety programs are executed to
the highest standards.
- Conducts a minimum of 3 annual
science-based HACCP Food Safety Audits within our retail stores and
- Conducts and oversees the food
safety inspection process within our distribution facilities to ensure
compliance with Good Warehouse Practices as well as the Food Safety
Modernization Act (FSMA).
- Assists our manufacturing &
QA staff on an ongoing basis to ensure meet all regulatory and internal
food safety standards regarding the FSMA and SQF.
- Ensures that our facilities are
properly executing Meijer and regulatory food safety product recall
protocols and response procedures.
- Takes the lead and provides food
safety guidance, on a regional level, to our supply-chain regarding
product & illness complaints.
- Provides expert HACCP guidance
and instructional knowledge as it relates to food safety and food
defense issues within our retail, manufacturing and distribution
- Assists in the development,
implementation and execution of food safety training programs and
- Must be available at all time to
take the lead in response to customer complaints or investigations due
to product, facilities and/or illness complaints in accordance with our
Emergency Procedures Manual.
- Conducts bacterial control
testing and environmental swabbing of equipment using aseptic
- Analyzes and compares regional
food safety metrics and training performance against company goals and
chain-wide performance by facility, in order to
assist local leadership teams with the development of science-based
action plans for improving food safety program execution.
- Provides trend analysis reports
and prepares presentations to supply-chain leadership by facility, as
well as by market area, so that they understand regional performance to
company goals and objectives and assists in the development and
execution of priorities and action plans for continuous improvement.
- Identifies critical food safety
breakdowns in operations and/or merchandising procedures and acts as a
proactive change agent by proposing possible solutions to food safety
leadership for further discussion.
- Works with all levels of
operational, manufacturing and distribution leadership in a
collaborative and influential manner toward continuous improvement of
food safety standards and operational excellence without direct-line
- Knows State and local food safety
code differences and acts as the primary Meijer food safety contact at
the State & local level by assisting in the inspection and opening
of new stores.
- This job profile is not meant to be
all inclusive of the responsibilities of this position; may perform
other duties as assigned or required.
- Bachelor's degree in
Environmental or Biological Science required. Similar degrees will
be considered based on the strength of the curriculum.
- 3-5+ years of working with food
safety regulations within the food/retail industry or with a regulatory
- Experience in and the ability to
design, develop & present training programs and trend analysis
reporting on food safety.
- Previous experience working with
food safety issues within the retail, distribution or manufacturing
- Expert knowledge and
understanding of local, state and federal safety regulations (FDA,
GMP's, USDA, GAP's, SQF, etc).
- Working knowledge and demonstrated
competency in the process of Hazardous Analysis of Critical Control
Point (HACCP) principles.
- Ability to work independently
with minimal supervision while remaining aligned with corporate food
safety programs and goals.
- Must possess strong verbal, written,
computer and interpersonal skills.
- Ability to influence positive
change behavior without direct authority.
- Ability to establish proactive,
collaborative working relationships with organizational leadership as
well as public health officials