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Food
Safety Specialist - Eau Claire, WI
Nestle USA
Foods
people love, brands people trust, and a career that feeds your future. At
Nestlé Health Science, we provide high-quality products that are critical to
living well. As individuals and teams, we accept strong leadership, make
important contributions, and support each other’s professional development.
Join the world’s leading nutrition, health and wellness company, and help us
deliver satisfying foods that consumers around the world enjoy throughout
every phase of life.
Do you desire to work for a company that is growing and
puts their employees, patients, customers and consumers at the forefront of
everything they do?
Come join the world’s largest food company and start
making a difference today!
Nestle Health Science in Eau
Claire, WI manufactures health care nutrition products. We have an
opportunity for a Food Safety Specialist to join our team!
Our ideal candidate should be energized, professional, and collaborative with
solid leadership and project management skills. If you are ready for the next
step in your career – we want to meet you!
POSITION SUMMARY:
The primary responsibility of this role is to serve as the
Food Safety HACCP Team Leader for the Eau Claire
site and is the factory contact for all aspects of Food Safety, including the
Allergen Management program.
PRIMARY RESPONSIBILITIES:
HACCP Program:
- Coordinates
and conducts food safety hazard analysis. Writes HACCP studies and
corresponding HACCP Plans and process flows. Ensures alignement
of the HACCP studies with the factory Quality Monitoring Scheme (QMS)
documentation. Conducts other food safety risk assessments as needed
(e.g. new equipment and MOC projects).
- Generates
working HACCP documents, which serve as the foundation for food safety
control programs that support FSSC 22000, 21 CFR 106, 21 CFR 113, 21 CFR
117 and other food safety requirements.
- Coordinates
and conducts other hazard analysis activities in support of FSSC 22000.
Examples include the Prerequisite Program and Outsourced Activities
hazard analysis.
- Align plant
HACCP plans with Model HACCPs and pHACCPs, as
related to new equipment or plant projects.
- Works with
business units on system improvements to prevent food safety risks
identified during HACCP reviews.
Food Safety and Kosher/Halal Support for the Factory and
Responsibilities:
- Acts as the
factory Food Safety Specialist and serves as the primary factory contact
for all aspects of the Allergen Management Program by assessing the
standards and organizing implementation of the allergen program. – CIP
Matrix & associated forms, Ingredient/Recipe MAD documentation
review and SAP recipe approvals.
- Manage changes
to MES Material Compatibility in regards to allergens/Kosher/Halal and
GMOs.
- Provides input
to the Food Safety Team and appraises the team on the implementation and
effectiveness of the HACCP Plans.
- Appraises the
PRP Team on changes that could affect food safety – including food
safety relevant changes to the HACCP Plans.
- Conducts
reviews of calibration Out-of-tolerance reports related to CCPs/OPRPs.
- Directly
involved with Kosher and Halal Programs, associated audits,
implementation of program requirements and evaluating new
recipes/ingredients.
- Implement and
adjust CCP/OPRP parameters to align with process authority requirements
and/or PTC Model HACCP Requirements.
- Work closely
with Validation on new protocols and test scripts regarding CCP/OPRP
checks.
- Adjusts to
changing priorities without losing sight of food safety commitment.
- Conduct MOC’s
to implement various food safety checks (e.g. New OPRPs).
Training/ Communication:
- Identifies
training needs and leads training programs to support the Food Safety
Management System- including HACCP team training and training needed for
the implementation of the HACCP Plan.
EDUCATION:
Required:
- Bachelor’s
Degree in Food Science, Chemistry or equivalent field.
- Familiarity
with manufacturing operations.
- Basic
understanding of statistics, and FDA food and/or drug Good Manufacturing
Practice regulations
Preferred:
Previous practical experience as a HACCP Team Leader, for
at least one year.
EXPERIENCE:
Required:
A minimum of two to three years of previous experience in
a regulated food manufacturing environment with exposure to 21 CFR 106, 21
CFR 113 or 21 CFR 117, lean manufacturing philosophy, and FSSC 22000 / SQF
regulations.
Strongly Preferred:
A minimum of one year of HACCP experience (experience with
conducting a hazard analysis)
SKILLS:
- Advanced
communication skills, including technical writing and cross-functional
collaboration.
- Focused
attention to detail and commitment to quality.
- Ability to
prioritize workload and maintain the flexibility to adapt to changing
business needs.
- Competence in
advanced decision-making processes.
- Capable of
performing public speaking roles, including group training.
- Knowledge
and/or experience in Microsoft Word and Excel is required.
- Knowledge of
application of federal regulations including 21 CFR 106, 21 CFR 113 and
21 CFR 117 is preferred.
The Nestlé Companies are an equal employment opportunity
and affirmative action employer seeking diversity in qualified applicants for
employment. All applicants will receive consideration for employment without
regard to race, color, religion, sex, sexual orientation, gender identity,
national origin, disability or veteran status.
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