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Senior Scientist - Food Safety / Toxicology Ė Hershey, PA

Job ID: 




Position Type: 

Full Time

More information about this job:



Provides leadership and direction for various QRC Product Excellence Program (PEP) information systems including but not limited to PEP website, HACCP, Master Control Plans, Recipe Management and Shelf Life.    


Manages the domestic and International allergen control programs and documentation. Interprets regulations and regulatory policies and serves as a technical resource on regulatory matters pertaining to allergens and ingredient issues for the Corporation.


With moderate direction executes projects of importance, complexity, and scope pertaining to compliance of products with regulatory and Hershey standards and quality information systems.  Undertakes complex technical assignments finding solutions through application of knowledge, experience, original thinking and critical analysis of problems.    


Acts as consultant throughout company on problems within area of expertise (for example, allergens, shelf life, PEP etc.) and makes technical recommendations on projects.  Interacts closely with internal professionals including Product Development, Legal, Plant QA Managers, Marketing, Information Systems, and others in QRC regarding technical and practical solutions to complex issues.  Provides guidance and coordination of efforts of other members of team as necessary or appropriate.


Provides leadership and professional guidance in the practice of a scientific discipline or activity. Advises management on critical regulatory issues and trends.  Influences industry trade associations and external groups on critical regulatory and technical issues important to The Hershey Companyís business.


Act as consultant to management throughout the company on problems within areas

of expertise and make authoritative recommendations regarding projects related to

allergens, PEP program, SAP Recipe Management, shelf life and ingredient information and information management.


Interact closely with technical, professional, and managerial staff in Consumer Relations, Public Relations, Legal, Marketing, Sales, Product Development, Procurement and Continuous Improvement to provide scientific and regulatory support, particularly in allergen area and ingredient and regulatory information.  Participate on Product Development teams, provides preliminary allergen, ingredient and regulatory guidance for new product and relocation projects for Hershey facilities and contract manufacturers, makes recommendations, and provides scientific support.  This includes technical and plant procedural guidance.


Serves as supplier/ingredient information technical expert.  Manages SAP Recipe ingredient by working with Procurement, AR&S, MR&S, and Supplier and Distribution Quality, Plant QA and GMA to assure accuracy of specifications in the system.  Identifies enhancements that would improve the functionality; and identifies ways to continually maintain data integrity and consistency.  Provides user training and support.


Monitor and influence allergen regulations, interpret regulations and legislation and translate this information into working programs for the Company.  Design and continuously improve the processes for allergen teams, allergen documentation, incident investigation and incident response.  Provide allergen information, guidance and regulatory support to Consumer Relations, Public Relations, Legal, Marketing, Sales, Product Development and Continuous Improvement. 


Project leadership - Acts as QRC representative on multi-functional project teams or

complex assignments.  May coordinate new system delivery from initial design

through testing through Go Live to assure integrity of systems. 


Minimum Education and Experience Requirements:   

Bachelorís Degree required in Food Science, Toxicology or a related field plus a minimum of 6-7 years of applicable work experience;  OR Masterís Degree plus a minimum of 4-5 years applicable experience;  OR  Ph.D. plus minimum of 3 years applicable experience.  Ideal candidate will have at least a Master's Degree and some food manufacturing experience. 

  • Ability to work flexible hours, 15% travel on average (travel will be required immediately upon starting for orientation to various facilities)
  • Ability to interact with all levels of employees (from Production to VP level).
  • Ability to represent Hershey and establish relationships with outside agencies (regulatory, co-mfg, suppliers, trade groups, etc.).
  • Understanding and in-depth knowledge of government regulations and regulatory activity.
  • Self-directed problem-solving skills.
  • Sound judgment.
  • Good interpersonal, organizational, and time management skills.
  • Articulate oral and written skills.
  • Advanced proficiency in computer programs/software such as Microsoft Word, Outlook, Excel, PowerPoint, SAP R/3, SAP Recipe Management, PCM, and others.
  • Excellent collaborator, team player and leader
  • Experience in Quality Systems

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