|
HAACP Food Safety Specialist – St.
Joseph, MO Description
·
Organization/coordination of the following as it relates to the development,
implementation and ·
Organization/Coordination of the following as it relates to the development,
implementation and maintenance of the SSOP's: Provide verification and
follow-up with all department supervision; Training programs; Assure
documentation for all parts of plant SSOP's; Provide support and verification
for all USDA actions and measures; Assure equipment, personal hygiene,
receiving, storage and shipping in regards to product food safety concerns. ·
Submit quarterly report to the HACCP steering committee to be signed by HACCP
Coordinator, Quality Assurance Manager and Operations Director. ·
Coordinate external audits as designated by Sara Lee Corporation and provide
follow up action plans to assure compliance. ·
Develop and execute SQF Plans to achieve/maintain SQF Level 3 Certification
at the facility and to meet ·
Oversee plant relationship with SQF Certification Body. ·
Assure Facility meets all requirements related to SQF Trademark use. ·
Develop and maintain systems to assure facility meets all SQF 2000 System
requirements including Commitment, Document Control and Records,
Specifications, Attaining Food Safety, Verification, Product Identification
Trace and Recall, Incident Management, Food Safety Fundamentals -Building and
Equipment DeSign and Construction, and Food Safety Fundamentals
-Pre-requisite Programs. ·
Train and maintain all training records on critical food safety and quality
requirements. Document and maintain training registry for all employees at
the facility. ·
Maintain all registries as required by SQF. ·
Oversee monitoring, verification, and validation activities to ensure that
all products leaving the facility meet the facility Food Safety and Quality
Plans. ·
Provide guidance and leadership in situations where deviations have occurred
or a potential risk has been identified related to food safety and/or quality
attributes. ·
Reassess HACCP and SQF plan(s) at least annually or whenever there is a
change to program, process, procedure, ingredient, eqUipment, industry
philosophy, technology. etc.
We
make it our mission at Sara Lee to "Simply delight you...every
day." Our brands make up one of the world's best-loved
portfolios of innovative food, beverage, household, and body care
products. Our leading, trusted brands include Ambi Pur, Ball
Park, Douwe Egberts, Hillshire Farm, Jimmy Dean, Kiwi,
Sanex, Sara Lee, and Senseo. Collectively, these
brands generate nearly $13 billion in annual net sales as they delight
millions of consumers every day in approximately 200 countries around the
world. The global Sara Lee team consists of 41,000 employees. At
Sara Lee, we believe that careers are as unique as individuals. That's
why we offer employment opportunities that give you ownership of your
career. With the resources of a global corporation and direct
responsibility to make it happen, you can be confident that you'll always be
able to perform your best and be recognized for it. At Sara Lee, the
difference is you. An Equal
Opportunity/Affirmative Action Employer Qualifications
•
Bachelor's degree in Food Safety, Microbiology, Chemistry, Food Science, or
related field. •
4+ years of food processing experience, with at least 2 years in a
manufacturing environment under USDA and/or FDA and HACCP. •
1+ year facilitating food safety/quality related training events. •
Demonstrate leadership in the areas of food safety and plant regulatory
affairs •
HACCP Certification from a nationally / internationally recognized and
accredited HACCP training firm •
SQF practitioner certification recommended, but not required. •
Possess a thorough understanding of FDA and/or USDA inspected manufacturing
facilities •
Comprehensive experience with FDA and/or USDA Rules and Regulations •
Must have strong organizational and leadership skills •
Ability to analyze processes for Biological, Chemical, and PhYSical hazards
with a thorough understanding of the science and support behind each type of
hazard and each step of a production process •
Able to work with cross functional departments within the organization Good
problem solving skills Job
Quality Primary
Location
US-MO-Saint
Joseph Schedule
Full-time |
Copyright (C) All rights
reserved under FoodHACCP.com
If you have any comments, please send your email to info@foodhaccp.com
