Food Safety Scientist-1200334 – Glenview,
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.
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
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
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
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
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
Good people skills
Knowledge of basic computer skills.