Job ID:JO123497-FS-AXC

                                Date:02/27/2009

                                Location:

                                State:Illinois

                                Degree:B.S./B.A.

Salary/Compensation:

75,000-85,000

Job Types:

 

Food Safety, QA Management Illinois

 

Job Description

Our Client, a USDA Food Manufacturing facility, is currently seeking a Food Safety Manager for their plant in the Chicago, IL area. All Food Safety Managers must have a Bachelors Degree in a Food related Science (i.e. Food Science, Biology, Chemistry, Agriculture, etc.) and have a solid background in the Meats, Further-Processing Industry.

Responsible for maintaining the HACCP plan, SQF implementation and coordinating food safety related activities to ensure that both plants operate in a food safe environment at all times.

PRIMARY RESPONSIBILITIES

1. Oversee the HACCP and SQF plan, including plan development and updating and ensuring compliance. 2. Develop and maintain GMP's and SOP's for the plants. 3. Develop policies and training to address in-plant corrective actions to HACCP/GMP/SOP. 4. Develop educational programs and materials on food safety and HACCP/GMP/SOP for plant management and team members. Orient new team members and conduct on going training as needed. 5. Provide expertise to Plant Managers, Team Leaders, and the Quality Control 6. Work with plant and QA/QC management to prepare for and address facility audits. 7. Update and maintain product recall program. 8. Communicate with customers to resolve food safety issues as required. 9. Maintain a variety of records, checklists, and test results as required. 10. Maintain current knowledge of HACCP, food safety and USDA regulations. 11. Perform other comparable and related duties as assigned.

QUALIFICATIONS:

-          Bachelor of Science degree, preferably in Meat or Food Science (or associated field) - 5-10 years Food Safety experience in meat or poultry products - Effective interpersonal skills; ability to communicate and work well with a variety of people. - Knowledge and thorough understanding of HACCP, SQF, food safety, and USDA regulations. - Strong analytical ability and math skills.

 

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