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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.
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.
Microbiology
Qualifications: Travel: 30-50% of the time. |
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