Food Safety & Integrity Manager – Ingredients - Berkeley, CA

Primary Role: Accountable for managing key areas of the corporate food safety systems.  Areas of responsibilities include managing systems with vendors, distribution centers, regulatory compliance, consumer and internal product complaints.

Essential Functions:

 

§  Creates, enforces and manages product specifications and programs.  Responsibility also includes corporate product and microbiological sampling and monitoring programs.

§  Leads risk analysis and corrective actions for vendor and ingredients.

§  Works cross-functionally to manage vendor and distribution center management programs.

§  Manages external and is responsible for internal auditing program with vendors and distribution centers.

§  Monitors and manages consumer and internal product quality concerns and complaints.  Responsible for technical support with quality, public health and food safety issues.  Responsible for communication and follow-up with consumers, vendors and internal Clif Bar & Co departments.

§  Responsible to develop food safety standards / procedures with respect to new products.

§  Provides assistance to Food Safety Managers – Finished Products within cross functional teams as needed.

§  Assists Technical Services group with Regulatory Affairs Program, which includes, standards of identity, ingredient declarations, FDA, USDA regulations, nutritional claims and nutritional validation studies.

§  Other duties as assigned.




Requirements:

Key Skills:

§  Strong leadership and communication skills are critical.

§  Strong project management, implementation and organizational skills.  Ability to drive and implement programs and procedures with cross-functional partners.

§  Strong microbiological background a must.

§  Must be self directing.

§  HACCP certified; knowledge and experience with GMP programs, sanitation programs, auditing, and food safety.

§  Knowledge of Canadian and EU regulations a plus.

§  Working knowledge of Microsoft Word, Excel, and SharePoint: able to learn and apply nutritional information for database input, nutritional analysis and labeling.

§  High initiative with excellent attention to detail and accuracy.



Strong Working Background in the Following Areas:

Microbiology
SOP’s
GMP’s
FDA & USDA Requirements
HACCP

Qualifications:
Bachelor’s degree in Food Science or applicable science required. Master’s degree a plus.  Minimum 7-10 years experience in quality assurance, product research, technical services, engineering or manufacturing, including at least 3 years of experience leading a team.  Experience must include at least 3 years of food safety experience in a manufacturing environment.

Travel: 30-50% of the time.

Send Cover Letter & Resume

 

 

 

Main Page

setstats            Copyright (C) All rights reserved under FoodHACCP.com

            If you have any comments, please  send your email to info@foodhaccp.com