Food Safety & HACCP Group Leader St. Louis, MO

Company Name: Solae Import

Job Details

Duration: Permanent

Min Education: Not Specified

Salary: Commensurate

Job Type: Full Time

Min Experience: Not Specified

Required Travel:


         USA - St. Louis Missouri, 63101

Job Description

Series Overview:
Employees in positions allocated to this series are accountable for ensuring effective, compliant food safety and HACCP programs are in place in all operations, globally.

Job Description:
Employees in positions allocated to this level are responsible for the strategic direction of food safety programs at Solae to include driving continuous improvement in the microorganism management programs at all facilities. They work under administrative direction. This position reports to the Global Quality Director and involves 40% domestic travel and 10% international travel.

Primary Responsibilities:
Typical duties of a(n) Food Safety and HACCP Group Leader include:

Ensure effective, compliant food safety and HACCP systems across all Solae operations with the major focus on pathogen and microorganism management. Train and develop site employees on food safety and HACCP.
Train and develop site employees on food safety and HACCP.
Design validation studies for microbiological CCPs and other process procedures
Develop appropriate product sampling schemes.
Establish appropriate product microbiological specifications.
Ensure effective pathogen testing procedures and schemes
Monitor & Maintain a state-of-the-art food safety & HACCP programs and strategy.
Investigate food safety incidents for root cause and ensure corrective actions.
Drive continuous improvement of our microorganism management programs and facilities/equipment upgrades.
Ensure effective Solae environmental monitoring program

Minimum Qualifications:
Bachelors Degree in Microbiology, Biology or Food Science
Masters Degree in Microbiology is preferred

Thirteen (13) years of experience in food safety management of operations of which at least 5 years of experience as a manager level or higher).

A Masters Degree or higher with eleven (11) years of food safety management of operations can be substituted for the experience listed above.

Additional Competencies and Experience Desired:
1) Knowledge of
Pasteurization, sterilization technology and validation
FDA, USDA and international regulatory food requirements
Food packaging operations
Environmental monitoring program design
Pathogen management in low moisture foods

2) Ability to
Plan Strategically
Lead and influence people not under direct supervision
Train, coach and develop others
Assess and manage risks
Formulate policies and procedures
Plan, direct, supervise and evaluate work of others
Lead projects, gather data and organize ideas.

3) Skill in
Microbiological risk assessments
Process troubleshooting

4) Certification in
HACCP certification

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