Food Safety/Factory Hygienist-14000584 - Illinois-Chicago
Nestle Professional Beverages is the recognized leading provider in the non-carbonated dispensed beverage category in Foodservice, providing quality beverages through innovative dispensers, supported by a world class service organization.
Actively support the implementation of the Nestle Quality Management System (QMS), Food Safety Management System (FSMS), Safety Management System (SMS), and Environmental Management System (EMS) in the manufacturing facility. Always demonstrate safe, quality, and environment behaviors in the workplace.
· Ensures that factory sanitation programs are effectively implemented, validated, and maintained to ensure that all products are manufactured in a sanitary environment. This includes assessment of the sanitation and hygiene of the facility environment (internal/external) as well as the processing and supporting equipment. Ensures that validated SSOP’s (Sanitation SOP’s) are in place for all sanitation and cross-contact (including allergen) management needs. Ensures that effective/efficient cleaning frequency is managed through an MSS (Master Sanitation Schedule).
· Coordinates activities with sanitation and operations managers to ensure the consistent execution of program procedures. Ensures that the cleaning program complies with Nestlé internal policies and procedures, as well as with any regulatory (Federal, State, Local) requirements. Acts as the primary contact with Third-party Sanitation partner and ensure that joint factory-specific objectives are established and achieved.
· Manages the factory Integrated Pest Management Program (IPM) and ensures that it has been implemented and maintained effectively to support a pest-free environment. The factory hygienist must be knowledgeable and trained in IPM principles. As manager of this program, the hygienist will be the primary contact with Third-party Pest Control Partner and ensure that joint factory-specific objectives are established and achieved.
· Actively involved in hygienic design and zoning review process at the factory for existing and new processes as well as the facility structure, including early management of design and capital review process. Provides leadership/direction in hygienic design.
· Administers and manages the factory Sanitation/GMP/ and other related hygiene inspection programs. This includes the management and communication of a formalized Corrective Action process to drive continuous improvement.
· Coordinates hygiene training and development of employees for all factory hygiene programs (areas include: sanitation, GMP, Pest Control, allergens, and hygienic engineering). Promotes quality/hygiene awareness throughout the factory through coaching, training and participation in communication meetings. Actively participes in the delivery of quality training for the factory and contractors.
· Active member of the factory HACCP andFood Safety teams. Duties include identification of hazards and controls related to processes and environment, supporting PRP verification activities and providing the link with these activities back to the Food Safety team.
· Other duties as assigned by manager.
SAFETY & ENVIRONMENTAL:
· Ensures compliance with all regulatory and Nestlé guidelines pertaining to safety, health, and environment..
· Takes an active role in supporting behavior-based safety.
NESTLE CONTINUOUS EXCELLENCE:
· Supports key Nestlé Continuous Excellence (NCE) initiatives.
· Receives minimal supervision and direction from Quality Manager. Direction consists of clarification of factory and department policies, priorities, and goals.
· Direct management responsibility for Pest Control and Sanitation 3rd-party partners.
· Verifies activities of Operations Sanitation members.
· Absence: In the absence of this person, the responsibilities of this position are delegated to the other supervisors reporting into the Quality manager.
· Direct ability to impact product quality and ensure only quality product is delivered, ensuring no recalls or product loss.
· Contribute to the Quality Departmental budget achievement.
· Innovation/Renovation: Support the active participation of all team members in improvement activities and programs. Manage the development and implementation of (Food Safety) projects assigned to enable toe achievement of business objectives, utilizing NCE techniques.
REQUIREMENTS AND MINIMUM EDUCATION LEVEL
· B.S. Degree in Microbiology, Food Science /Technology, Food Sanitation or related field required.
· Prefer individual with AIB/ASI or some other professional GMP/Sanitation training.
· Prefer individual completed Pest control training (i.e. State Pesticide Certification, Purdue Correspondence Course).
· Minimum of 5-7 years in Food Plant Sanitation / Supervisory experience preferred.
· Knowledge in Food Safety / HACCP / 5S & GMP (Good Manufacturing Practices).
· Basic knowledge in Hygienic Design, Quality Management, Competent in analytical / microbiological lab environment
· Effective communication skills and ability to train and facilitate. Has good supervisory skills.
· Courage to escalate; Strategic thinker; Self motivation
· Mental stamina to resolve issues day in and day out
· Developed coaching skills
· Ability to interpret data and make decisions on that basis
· Ability to work under pressure and remain calm
· Ability to set priorities and delegate activities
· Ability to dialogue with all levels in the factory
· Computer skills to include proficiency with the Microsoft Office Software.
· Courage: linked to people’s confidence in their capabilities and judgment. It allows them to make decisions or choices, at the same time evaluating the risks and being conscious of their responsibilities.
· Results Focus: the drive to meet or exceed ambitious performance objectives and quality standards, deliver business results and continually find sustainable improvements in methods and processes.
· Impact/Convince Others: convincing others, either directly or using appropriate third parties, in order to get their commitment to ideas projects or actions that are in the company’s interest.
· Proactive Cooperation: working collectively with others within & across organizational boundaries in service of common objectives. Being able to build constructive and effective relationships, and to maximize team and colleague contributions to achieve organizational goals.
Quality Assurance/Food Safety
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