FoodHACCP.com

The comprehensive food safety information website

Quality/Food Safety Specialist-Central Kitchen Pittsburgh, PA

 

 

Giant Eagle Inc., is one of the nation's largest food retailers and distributors with approximately $9.3 billion in annual sales, which would make the company the 27th largest privately held company on Forbes magazine's largest private corporations list. Giant Eagle is also a recent recipient of Grocery Headquarters' Retailer of the Year Award and the EPA's ENERGY STAR Retail Partner of the Year Award. Founded in 1931, Giant Eagle, Inc. has grown to be the number one supermarket retailer in the region with 231 supermarkets in addition to 172 fuel and convenience stores throughout western Pennsylvania, Ohio, north central West Virginia and Maryland.

Giant Eagle was previously named America's Second Harvest Regional Retailer of the Year for its support of local food banks, and also actively supports numerous community events, the United Way, Children's Hospital, Race For The Cure and other non-profit organizations. The company also has created education initiatives such as Apples For The Students, which has provided millions of dollars in computer equipment, software and other classroom learning tools for local schools and the Be A Smart Shopper school nutrition program. Further information can be found at GiantEagle.com.

 

Quality/Food Safety Specialist-Central Kitchen

Health and Safety

101 Kappa Drive

Pittsburgh

PA

15238

Manager, Proj Food Sfty CK/FFM

39974BR

Quality and Food Safety position will directly oversee the food safety process for the Central Kitchen facility, stores that will serve as local production/distribution hubs, and other stores that have complex food production processes.

  • Manage the HACCP process for the Central Kitchen, including: developing plans per product type, training team members, reviewing documentation to verify that appropriate actions are completed and completing environmental monitoring.
  • Conduct routine GMP inspections at the Central Kitchen.
  • Conduct environmental monitoring for the Central Kitchen
  • Develop food safety plans for stores that will serve as production/distribution hubs, including written methods and team member training.
  • Conduct facility assessments and hands-on coaching for assigned locations.
  • Complete customer compaint investigation and regulatory inspection follo-up, including corrective actions.
  • Little or no financial or budgetary responsibility Amount of Budgetary Responsibility: $0
  • None

  • Bachelors Degree Food Safety or Science Field

  • 3 to 5 years

  • Calculator
  • Computer
  • Copier
  • Fax Machine
  • Printer
  • Telephone
  • General Safety/Food Safety equipment

Yes

 

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