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Food Safety Coordinator – St.
Albans, VT
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Job ID: ·
Date:05/11/2010 ·
Location:St. Albans ·
State:Vermont ·
Degree:B.S./B.A. ·
Salary:Not Specified Why? ·
Job Types: Food Safety, HACCP
Coordinator Job Description Barry Callebaut is the worlds leading manufacturer of high
quality cocoa and chocolate products. We are present in 26 countries
operating 40 production facilities. We
are currently looking for a Food Safety Coordinator for our St. Albans plant
in Vermont. The Food Safety Coordinator has the responsibility for the
coordination, execution and implementation of key microbiology and food
safety programs for the site, which includes HACCP plan development and
validation, Pathogen Environmental Monitoring and other food safety
initiatives and certifications. Responsibilities
include: 1. Provide scientific and technical food safety and microbiological
support to the site to ensure product safety and quality, through risk
assessment, program development and training. 2. Coordinates, plans, and
implements quality, food safety for the facility. 3. Identify, communicate
and recommend food safety risks for various Food Safety programs. 4.
Validation of Critical Control Points and assess validity of data; conduct
validation studies and risk assessments to determine critical processes and
recommend and maintain procedures. 5. Accountable for HACCP & food safety
training for the facility to ensure compliance and execution of required
programs. 6. Coordinate the successful completion of external audits and implementation
of food safety certifications. 7. Keeps informed of relevant information and
emerging issues for site. Qualifications:
Solid knowledge of ISO, HACCP and Global Food Safety Institute requirements
and a technical knowledge in food safety. Requirements 1. Position requires a
B.S. in a food safety discipline (Microbiology, Food Safety, Food Science or
related field) with a minimum 5 years experience in Quality and/or Food
Safety including experience in food industry generally and in auditing. GFSI
practitioner or certified auditor preferred. 2. Previous HACCP certification
program design and implementation is required. 3. Thorough technical
knowledge of quality & food safety is required. 4. Strong written &
verbal communication skills, analytical ability, leadership strengths and
ability to work effectively with a team are required. 5. Computer software
skills to include Word, Excel and PowerPoint required as well as report
writing ability. 6. Solid knowledge of HACCP, GMP, Global Food Safety Institute,
Pathogen Environmental Monitoring and Facility/Equipment Design. 7. Ability
to listen and communicate to all level internally and external customers;
applies high standards to own work and is organized. 8. Demonstrated
initiative and follow up skills. Environmental and Working Conditions This
position may require approximately 5% travel. EOE
M/F/D/V Qualified
applicants will send resume to: Christine Favreau Phone: 802-527-0006 Fax:
802-527-0009 christine.favreau@adeccona.com Mailing
address: 274 North Main Street St. Albans, VT 05478 |
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