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Food Safety Specialist - Eau Claire, WI

Nestlé Health Science


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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!


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.


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.


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

Previous practical experience as a HACCP Team Leader, for at least one year.

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)

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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