Food Safety Scientist-Glenview, IL -1202130
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. Also, included are laboratory
programs and methods.
Provide support, 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. In addition, work with business
partners to identify gaps and recommend corrective actions.
The incumbant will be assigned international
suppliers and will travel be outside the USA approximately 50% of the time.
Provide scientific and technical food safety and microbiological
support to the BU to ensure product safety and quality by conducting
technical assessments of Tier 2 suppliers and co-manufacturers located
outside of North America. Identify and communicate food safety risks to BU, 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 business growth.
Assign tier of new suppliers
and communicate changes of tiering structure to
Conduct validation of
Critical Control Points related to heat kill steps (Cooking, Smoking,
Blanching, etc) and assess validity of data
obtained by others
technical skills in food safety and understanding of food microbiology,
epidemiology and food hygiene matters
Conduct validation studies to determine critical limits for critical
processes and partner with external institutions and business partners to
update/maintain CCP models.
Liase externally to ensure most relevant information and emerging issues
are identified and incorporated in food safety visits.
visit criteria and checklists to incorporate new learnings
and institutionalize them for future visits.
MS or PhD in Food Safety or
Microbiology or closely related field and 3 - 5 years
experience in applied microbiology or related discipline.
Experience with HACCP implementation, GMP, Pathogen Environmental
Monitoring, and Facility / Equipment Design
Experience with validation of Critical Control Point (Lethality
steps such as roasters, cookers, and smokehouse).
Knowledge of Microbiology Laboratory Techniques with awareness of
rapid test methods
Awareness of quality systems/processes
Autonomous / Standing alone
Excellent communication skills (presentation, report writing).
Good people skills
Knowledge of basic computer skills.
: Research &