Manager of Safety, Sanitation and Environmental Compliance
Summary of Position
The Manager of Safety, Sanitation and Environmental Compliance provides leadership and direction for all food safety and workplace safety programs, is compliance auditor for food safety, sanitation and Cal/OSHA standards, is the liaison for risk management issues and proactive preventive measures as they relate to food-borne illnesses/outbreaks and workplace safety, is the initial point of contact in any food safety or foodborne illness investigations for all Stanford Dining and Stanford Hospitality & Auxiliaries operations, primary contact with vendors on food safety issues. This position is a liaison with local health departments (particularly the County of Santa Clara Department of Environmental Health), R&DE Budgets & Compliance (compliance portion), R&DE Purchasing, Student Housing Health, Safety, and Environmental Compliance, Student Housing Maintenance, R&DE HR, Stanford Risk Management and Stanford Department of Environmental Health & Safety as applicable.
The Manager of Safety and Sanitation ensures that safety and sanitation standards are designed and executed as an integral part of R&DE’s mission, vision and core values.
Essential Job Functions
-Is the subject matter expert on HACCP (Principles, Plans, and Training & Development), Food Safety & Sanitation practices, Integrated Pest Management, Good Manufacturing Practices (GMPs), Food Safety and Workplace Safety Training, Cal/OSHA requirements.
-Ensures that safety and sanitation standards are designed and executed as an integral part of R&DE’s mission, vision and core values.
-Conducts periodic inspections of Stanford Dining and Stanford Hospitality & Auxiliaries dining halls, central production kitchen, restaurants, cafés, catering, executive dining, concessions and other eating establishments to ensure legal compliance and to promote environment health by making observations to see that food is unadulterated, properly labeled, refrigerated, stored, handled, and protected from contaminants.
-Reviews and observes utensil washing and sanitizing procedures by testing water temperatures and cleaning agents and facilities to ensure that these meet Federal, State, and local legal requirements.
-Ensures that food equipment such as stoves, refrigerators, and other cooking equipment and appliances are clean and in good repair and takes appropriate enforcement action; completes reports of areas in violation.
-Investigates complaints concerning the infestation of rodents and insects by looking for evidence of infestation such as telltale signs and avenues of entry, recommending corrective measures, and taking appropriate action.
-Conducts periodic inspections and investigates complaints concerning the improper disposal of garbage, rubbish, and sewage.
-Meets with concerned parties to discuss correction of deficiencies and to obtain compliance through appropriate action.
-Prepares written reports for senior management, recapping all observations and if needed, suggested or needed corrective actions that should be taken.
-Leads communicable disease and food safety investigations related to environmental health.
-Ensures that establishments being inspected have obtained a current public health license or permit: ensures that establishments receive and post a grade/score card.
-Develops and implements staff development and training programs designed to provide Stanford Dining and Stanford Hospitality & Auxiliaries staff with current information on environmental
health procedures and public health laws, pest control, operational methods and personnel practices, maintenance for food safety and cleaning practices; and to improve the quality of environmental health inspections, investigations, and services to Stanford University.
B.S. degree from an accredited college or university, preferably in science or topic related to food safety
Certificate as a Registered Environmental Health Specialist issued by California
5-10 years of food experience in a responsible position related to food auditing, sanitation State Department of Health Services
Ability to work independently.
Excellent communication skills (written and verbal).
Excellent written and verbal English/ Spanish (desired) language skills.
Excellent computer skills including Microsoft Word, Outlook, Excel and PowerPoint.
Maintain applicable professional development required for audit proficiency.
Preferred Certifications include:
Certified Professional- Food Safety (CP-FS)
Accredited HACCP Course Provider
Certified HACCP Manager (CHM)
Certified HACCP Lead Instructor
ServSafe Trainer/Exam Proctor
Certified Food and Environmental Sanitarian
Good Manufacturing Practices Certificate (GMPs)
Certified Food Safety Manager (CFSM)
Valid CA drivers license
To apply please visit http://jobs.stanford.edu and apply for req. #44999
Copyright (C) All rights reserved under FoodHACCP.com
If you have any comments, please send your email to firstname.lastname@example.org