Senior Scientist - Food Safety / Toxicology – Hershey, PA
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Job ID:
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6269
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Location:
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US-PA-Hershey
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Position Type:
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Full Time
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More information about
this job:
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Summary:
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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 Company’s business.
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Responsibilities:
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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.
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Qualifications:
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Minimum Education and Experience
Requirements:
Bachelor’s Degree required in Food
Science, Toxicology or a related field plus a minimum of 6-7 years of
applicable work experience; OR Master’s
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
Apply Here
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