Safety-0900473 - East Hanover, NJ
Microbiologist will have overall responsibility for the execution and
implementation of key microbiology and food safety programs for the Snacks sector,
which includes HACCP plan development and validation. In addition,
they act as an internal consultant to Operations, Sector Quality, Marketing
and Research & Development to develop product safety and
position is responsible for reviewing food safety programs and,
specifically, CCP validations at external manufacturers and suppliers that
handle dry products (e.g. nuts and nut products). Programs include HACCP,
Pathogen Environmental Monitoring, Zoning, GMP, and validation of lethality
steps. Also, included are laboratory programs and methods.
job responsibilities are as follows:
Provide scientific and technical food safety and
microbiological support to the Business Unit to ensure product safety and
quality by conducting technical assessments of suppliers and
Identify and communicate food safety risks to
Business Unit, 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.
Collaborate with business partners where improvements
and execution of relevant HACCP models and PEM are required at suppliers.
Conduct validation of Critical Control Points related
to heat kill steps (Cooking, roasting, etc) and assess validity of data
obtained by others.
Conduct validation studies to determine critical
limits for critical processes and collaborate 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.
candidates must possess the following:
MS or PhD in Food Safety or Microbiology or closely
related field and 1 - 2 years experience in applied microbiology or related
Knowledge of HACCP, GMP, Pathogen Environmental
Monitoring, and Facility/Equipment Design
Knowledge of Microbiology Laboratory Techniques with
awareness of rapid test methods
Awareness of quality systems/processes
Experience with validation of Critical Control Point
(Lethality steps such as roasters, cookers, and smokehouse).
Excellent communication skills (presentation, report
Good interpersonal skills
Ability to drive projects to completion
Knowledge of basic computer skills.
Ability to travel 50% of the time.
: NA-US-NJ-East Hanover