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Food Safety Scientist-1200334 Glenview, IL



This position is responsible for reviewing food safety programs and, specifically, CCP validations at external manufacturers and suppliers that handle sensitive products (e.g. RTE Dairy, RTE Meat and RTE Vegetable products). Programs include HACCP, Pathogen Environmental Monitoring, Zoning, GMP, and validation of lethality steps. 


Provide support, as needed, to Business Units / Region with Technical visits to potential and existing suppliers/co-manufacturers to verify that key Food Safety and Microbiology programs are in place and validated


Responsibilities include:

         Provide scientific and technical food safety and microbiological support to the BU/Region to ensure product safety and quality by conducting technical assessments of Tier 2 suppliers and co-manufacturers. Identify and communicate food safety risks to BU/Region, giving actionable advice on Food Safety programs

         Review the validation/ of Food Safety programs at supplier, co-manufacturers and Kraft Foods facilities and recommend improvement programs to ensure brand protection & contribute to business growth

         Partner with business partners where improvements and execution of relevant HACCP models and PEM are required at suppliers

         Conduct validation of Critical Control Points related to heat kill steps (Cooking, Smoking, Blanching, etc) and assess validity of data obtained by others

         Continuously improve technical skills in food safety and understanding of food microbiology, epidemiology and food hygiene matters.

         Conduct validation studies to determine critical limits for critical processes and partner with external institutions and business partners to update/maintain CCP models.

         Liaise externally to ensure most relevant information and emerging issues are identified and incorporated in food safety visits.

         Continue to develop technical visit criteria and program to incorporate new learning's and institutionalize them for future visits

 Travel = 50%




         MS or PhD in Food Safety, Microbiology or closely related field and 1 - 2 years experience in applied microbiology or related discipline.

         Knowledge of HACCP

         Knowledge of GMP, Pathogen Environmental Monitoring, and Facility / Equipment Design

         Knowledge of Microbiology Laboratory Techniques with awareness of rapid test methods

         Awareness of quality systems/processes

         Experience with validation of Critical Control Point (Lethality steps such as roasters, cookers, and smokehouse).

         Excellent communication skills (presentation, report writing).

         Good people skills

         Action oriented

         Knowledge of basic computer skills.



 : Quality

Primary Location

 : NA-US-IL-Glenview

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