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HACCP Food Safety
Specialist - Saint Joseph, MO
Description
·
Organization/coordination of the following as it relates to the
development, implementation and
maintenance of the HACCP Plan: Hazard Analysis; Corrective action;
Validation; Verification;
Reassessment; Records; Training; USDA Agency verification.
·
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
all Sara Lee Corporation requirements related to quality and food safety
programs.
·
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
Job
Level
Individual
Contributor
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