Contact us/ Search FoodHACCP.com/ Consulting room/
Internet Journal of Food Safety/ On-Line Courese/ Discussion Room

2/6, 2003
ISSUE: 47
Sponsors






IGEN







Sponsorship
Q/A


METHODS

Ozone gas may provide eco-friendly alternative for grain storage
foodproductiondaily
.com/
Scientists at the Purdue University in the US have discovered that ozone gas can eliminate insects in grain storage facilities without harming food quality or the environment.

Ironically, the gas is being touted as a fumigant alternative in response to an international treaty banning the use of ozone-layer harming chemicals currently used to rid food storage facilities of insects. When ozone is used for killing grain insects, it lasts for a very short period of time without damaging the environment or the grain, the Purdue scientists report in the January issue of the Journal of Stored Products Research.

EXTENDING THE SHELF-LIFE OF CHEESES
January 2003
Oresund Food Excellence
Hard cheeses packed in material made from biobased polymers which will give
them an extended shelf-life may become a reality within short. A research
project called ³?, taking place at The Royal Veterinary and
Agricultural University (KVL) in Copenhagen as well as other institutes and
companies in Europe, continues to show promising results. It is working
towards a new approach to the use of oxygen scavengers, and other
preservatives, as active, protective agents in a new biobased packaging
material made from polylactate (PLA). The material is based on lactic acid,
produced from lactic acid bacteria from corn. The objective is to extend the
shelf-life of cheese from 2-3 months up to 9 months.
The extension of shelf-life does not require more food additives in the
foodstuff itself. The project concentrates on the packaging material.
Biobased food packaging materials are materials derived from renewable
sources and these materials can be used for food applications.
?Cheese is a living product, which soaks in oxygen and sends out carbon
dioxide. This combination often means that the cheese blows up and thereby
it is easier to puncture the packaging. With the biobased packaging, more
carbon dioxide can ooze out and prevent the cheese from blowing up,?says
Vibeke Kistrup Haugaard (KVL) from the group of researchers involved in the
project.
The new technology developed, and knowledge obtained from the Biopack
project, will also be applicable in other bio packaging concepts.
The impact of the research results is substantial. Extended shelf life
improves potential for overseas exports. Moreover, it leads to an extension
of the shelf-life after opening the packaging material at home, because of
the incorporation of the active components in the packaging. This will
reduce the growth of moulds and development of rancid taste. Additionally,
substituting fossil plastic materials by renewable biobased polymers may
benefit the environment and at the same time improve the utilization of
agricultural by-products.
The pilot project is to be completed in August 2004.


E. COLI O157 TEST RECEIVES AOAC CERTIFICATION
GAITHERSBURG,
Md.-- IGEN International, Inc. announced today that its
PATHIGEN E. coli O157 test, based on the Company's proprietary ORIGEN(R)
technology, has earned the Performance Tested Method certificate of the AOAC
Research Institute (AOAC RI).

BIO FIRM GOES OFF TO MARKET
Officials with Bio-ID Diagnostic Inc. were cited as saying that genetic
fingerprinting of microbial organisms can offer the food industry and
consumers better assurance that there are no dangerous pathogens in our food
supply, and that the company is ready to take its patented Multigen
technology to the commercial marketplace.

Pathogen Test to Detect E. coli in Meat

Strategic Diagnostics Inc. (Nasdaq: SDIX), a leading provider of antibody products and analytical test kits for the food safety and water quality markets, today announced the completion of evaluations performed by major independent laboratories on SDI's RapidChek(R) test for E. coli O157.

Biotrace updates hygiene software
The new multilingual version allows users to work in English, Spanish, Italian, French or German ?and the language can be selected at the touch of a button. The original software in English was launched 18 months ago

Old clothes filter out cholera
Using old saris to filter drinking water collected from rivers and ponds has halved the number of cholera cases in remote Bangladeshi villages.

Clothes clean drinking water
Filtering drinking water from rivers and ponds through a folded piece of cotton cloth could cut disease by half in cholera-plagued countries, a new field study suggests.

Positive E. coli Test Results: Updated January 27, 2003

 

COOK SAFELY

http://www.thisisleicestershire.co.uk/
The dangers of food poisoning and poor hygiene will be tackled during a short course next month.
Wreake Valley Community College, in Parkstone Road, Syston, has a few places left on a one-day basic food hygiene course. It will be held on Saturday, March 22.
Anyone interested in attending should call 0116 260 0071 for more information.

USDA: Meat Plants Must Do More Against E.Coli
(Reuters) Source: By Randy Fabi
WASHINGTON - About 60 percent of the largest U.S. meat plants failed to meet federal food safety regulations for preventing a deadly E. coli bacteria in their products, the U.S. Agriculture Department said on Tuesday.
The new information, coming after a series of massive meat recalls last year linked to scores of illnesses, shows that companies need to do more to keep food safe, consumer groups said. Top of Document¡©
In September, the USDA ordered all U.S. beef slaughter and grinding plants to reexamine their food safety systems after inspectors discovered E. coli 0157:H7 was more prevalent in meat than previously thought. A preliminary review of these reassessments found 60 percent of 35 large meat plants did not meet federal food safety regulations, USDA officials said. The USDA said it was the first examination of the so-called Hazard Analysis and Critical Control Point system, better known as HACCP, that was implemented in the late 1990s as a way for companies to set food safety checkpoints throughout the plant.However, the USDA downplayed the findings, saying consumers should not be alarmed. "They were scientific and design issues and not direct food safety issues," said Garry McKee, administrator for USDA's Food Safety and Inspection Service. For example, many plants cannot verify that their food safety systems do prevent E. coli contamination, he said. E. coli O157:H7, typically acquired through contaminated food or water, causes bloody diarrhea, vomiting and cramps. In some cases, usually involving elderly or young children, it can lead to kidney failure and death.

PLANTS GIVEN 30-DAY NOTICE Meat plants assessed in the study have been told to fix the problem within 30 days, McKee said. Meat companies are also being told add at least one safeguard in their food safety systems as an extra step to reduce the risk of E. coli. With proposed record level funding for its food safety programs in fiscal 2004, the USDA said it would begin imposing the "next generation of enforcement" on the U.S. meat industry as part of its "war against E. coli." "We are doing everything possible to prevent outbreaks of E. coli in the summer, certainly to prevent these large recalls that we've had," USDA Undersecretary Elsa Murano told reporters.Caroline Smith DeWaal, food safety director for the Center for Science in the Public Interest, said USDA's findings proved companies were not following food safety programs as required. "USDA promised HACCP would provide significantly safer food to consumers, but companies ... have not implemented this effectively for the past five years," she said.E. coli 0157:H7 causes an estimated 73,000 infections and 61 deaths in the United States each year, according to government data. The bacteria is destroyed when meat is cooked to at least 160 degrees Fahrenheit.

BIGGER BUDGET FOR FOOD SAFETY
The White House on Monday proposed an $899 million budget in fiscal 2004 for food safety, hoping to repair its image after last year's series of massive recalls.
Top of Document¡©
The recalls, which caused more than 100 illnesses and a handful of deaths, involved such large meat producers as Smithfield Foods Inc., ConAgra Foods Inc., Pilgrim's Pride Corp., and privately held Cargill. If approved by Congress, the budget would increase the number of meat inspectors to 7,680 and double the number of E. coli tests at ground beef plants. However, much of the food safety budget increase would be paid for with industry user fees, which Congress has repeatedly rejected in the past. The USDA said on Tuesday the White House budget proposal includes $18 million to create an Office of Food Security and Emergency Preparedness, to help prevent deliberate attacks against the U.S. food supply. The Bush administration's budget proposal now goes to Congress. Fiscal 2004 begins on Oct. 1, 2003. 2/4/03

Tackling food terrorism http://www.foodproductiondaily.com/04/02/03 - As the US steps up its activities to tackle bioterrorism, the World Health Organisation (WHO) announced this week new guidelines compiled by experts from national agencies to help governments minimise potential terrorist acts against food supplies.According to WHO, foodborne agents may be responsible for up to 1.5 million deaths from diarrhoea-related conditions alone worldwide each year. In industrialised countries, such as the USA, one person in three may suffer from a foodborne disease annually.
WHO stressed that while only a few cases of intentional contamination of food have been proven, the risk of possible terrorist threats to food should be given serious consideration by public health authorities and the food industry.The document examines means of establishing basic prevention, surveillance and response capacities. Because both unintentionally and deliberately caused outbreaks of foodborne disease may be managed by many of the same mechanisms, the WHO recommendations concentrate on working with national governments on integrating terrorism prevention and response measures into existing national food safety and disease surveillance programmes.The role of the food industry in the preventive measures is pivotal and from the outset WHO encourages industry involvement. According to the organisation, existing food safety management programmes could be enhanced while establishing appropriate security measures to protect food production and distribution systems. As such, the WHO document provides suggestions for specific measures for consideration by the food industry.In addition the guidelines look at strengthening existing communicable disease control systems to ensure that surveillance systems are sufficiently sensitive to meet the threat of any food safety emergency. WHO emphasises that the establishment and strengthening of such systems will have a double benefit ?not only will they help address the threat of food terrorism and other emergencies, they will also increase governments?capacity to reduce the increasing burden of foodborne illness.The need to strengthen existing emergency alert and response systems by improving links with all relevant agencies and with the food industry is given particular consideration by WHO. Many developed and most developing countries are not yet adequately prepared to deal with a large-scale food safety emergency, consequently, stresses WHO, all countries should undertake preparedness and response planning to be able to cope with food safety emergencies regardless of their cause.

Government finds shortcomings in meat safety plans

By EMILY GERSEMA
The Associated Press
2/5/03 2:15 AM
http://www.nj.com/newsflash/washington/
WASHINGTON (AP) -- More than half of 35 large meat processing factories reviewed recently by the government had shortcomings in their plans for protecting meat from harmful bacteria. A preliminary assessment showed that 21 of the plants had problems with their plans to prevent E. coli contamination, Garry McKee, the Agriculture Department's food safety administrator, said Tuesday. The problems in the plans were "scientific design issues and not food safety issues," he said. Steven Cohen, an agency spokesman, said most of the plants failed to keep records up to date.Department officials began checking plants last fall to ensure they were following written plans to prevent E. coli, a bacterium that can cause food poisoning, from contaminating meat. Plants that didn't follow their strategies were sent letters telling them to correct the problems within 30 days, Cohen said. The government requires plants to create their own prevention plans, known as Hazard Analysis Critical Control Point strategies. "If plants don't conduct their hazard analysis correctly, or there's something wrong with their HACCP plan -- the way that they reassessed it and so forth -- there will be actions taken," warned Elsa Murano, the department's undersecretary for food safety. The department has been criticized by members of Congress and consumer groups for how it handled large meat recalls last year that were linked to several illnesses. For instance, ConAgra Beef in Greeley, Colo., recalled 19 million pounds of ground beef after it was linked to an E. coli outbreak that sickened 22 people. Carol Tucker Foreman, head of the Consumer Federation of America's Food Policy Institute, said plants are endangering public health in failing to adhere to their prevention plans. "If there's a scientific design problem, either there's something wrong with the notion about what HACCP ought to be, or the HACCP notion is fine but companies are operating in such a way that they're going to have a food safety problem," she said.The department is slated to complete its assessment of E. coli prevention plans at all plants by this summer, Cohen said. President Bush proposed spending $675 million on food safety next year in the budget he submitted to Congress on Monday. Murano said $5.5 million of that would finance training of plant inspectors and $4.3 million would be spent to hire 80 new ones. The agency now has 7,610 inspectors. In addition, $18 million would support the USDA's Office of Food Security and Emergency Preparedness to defend against terrorists' attempts to taint the food supply.

Canada reviews irradiated foods list

http://www.foodanddrinkeurope.com/news/

03/02/03 - Health Canada has completed a series of public meetings, proposing to add ground beef, chicken, shrimps, prawns and mangoes to the list of foods that may be irradiated.

Currently potatoes, onions, wheat, flour and spices can be irradiated in Canada, but in practice seldom are. Irradiation of food renders pathogens such as Salmonella and Escherichia coli O157:H7 unable to reproduce and is usually administered in the form of gamma rays from radioactive cobalt-60.
Health Canada says it believes the evidence suggests that irradiated food is safe for human consumption. Critics disagree and argue that it is unsafe for human consumption, unnecessary, or environmentally unfriendly.

The Canadian Cattlemen¡¯s Association believe the technology will allay fears about the safety of foods such as hamburgers, by reducing the levels of pathogens. Currently microorganisms cause millions of cases of food borne illness and thousands of deaths on a global basis.

Canadian government scientists have reviewed multi-generation studies on a variety of animals fed irradiated foods. They investigated whether irradiation altered vitamins levels or triggered chemical changes in food. They found that irradiation may result in partial losses of the vitamins thiamin, riboflavin and niacin, but concluded that these losses are not nutritionally significant when considering the overall diet. Their final conclusion was that consumption of irradiated foods does not pose a health hazard to the consumer.

Critics point out that there is no room for error at irradiation plants, which hold the radioactive materials. They also note that irradiation creates a variety of chemical by-products that can linger in food. A study by the Federal Research Centre for Nutrition in Germany, found that irradiation created trace amounts of cyclobutanones, compounds which may be genotoxic and even tumour promoting. Irradiation also produces free radicals that may cause cellular/DNA damage.

A spokesperson for Health Canada said that feeding vitamin E to cattle before slaughter can suppress the production of free radicals during irradiation. Critics are concerned that the source of pathogens such as Escherichia coli would not be considered but Health Canada insist that irradiation will complement but not replace safe food handling.

If the list of irradiated foods was extended in Canada, all the foods would be required to be labelled.

A final decision is not expected for months.

RSSL offers an irradiation screening service using PSL (pulsed photostimulated luminescence), a technique developed by Dr David Sanderson at the Scottish Universities Research and Reactor Centre. For more information e-mail enquiries@rssl.com.

 

ONLINE-Slides

Practical Application of Risk Analysis
George Davey CEO & Chris Chan, Director Science & Risk Management, SafeFood NSW
Click here to see the slides (Wait for 30-40 sec. after click) (ONLY with Microsoft Explorer)

Preharvest food safety - Milk and Dairy Beef Quality Assurance Program R Wallace
Source from: http://www.cvm.uiuc.edu
Click here to see the slides

Implementing A HACCP System in Your Food Service Operation
Source: http://www.cfs.purdue.edu (by Hospitality & Tourism Management)
Click here to see the slides
(ONLY with Microsoft Explorer)

Science/Technology of Irradiation
Source: http://foodsafety.cas.psu.edu (by Dr. C. Cutter)
Click here to see the slides
(ONLY with Microsoft Explorer)

Sanitation Training
Source: http://www.cfs.purdue.edu/
Click here to see the slides
(ONLY with Microsoft Explorer)


Development and implementation of HACCP in processing plants

Source from : MS Brewer http://www.cvm.uiuc.edu
Click here to see the slides

Preharvest water and Food Safety
obtained from UC Davis (UCgaps) - http://ucgaps.ucdavis.edu (Trevor V. Suslow, Ph.D.)
Click here to see the slides (PDF fil

 

 

Current Outbreaks
02/06. 80 boys in hospital after eating chocolates
02/05. HAWAIIAN CRUISE CUT SHORT AFTER 300 BECOME ILL
02/05. HAGGIS VINDICATION FOR BUTCHER: OPIES GETS CLEAN BILL OF

02/04. INVESTIGATION OF AN E. COLI O157:H7 OUTBREAK IN BROOKS, ALBE
02/03. PROCESSED CHEESE ONLY FOR GIRL WHO SURVIVED DEADLY E.COLI

Current Food Recall
02/06. ALLERGY ALERT - Undeclared peanuts in ANMOL BRAND RAJEGIRA CHIKKI
02/06. Summit Import Issues an Allergy Alert on Undeclared Sulfites in Sweetened Coconut
02/06. FDA Seizes Adulterated Honey
02/05. Undeclared sulphites in AL-DERRA OR AL-DURRA brand FIG JAM
02/05. New York Firm Recalls Corned Beef Briskets For Excessive Amounts Of Nitrites
02/05. Texas Firm Recalls Chili Con Carne For Undeclared Ingredients And Allergen
02/03. OPIE¡¯S QUALITY MEATS HAGGIS may contain E. coli 0157: H7 bacteria
02/02. Undeclared peanut protein in SILANG BRAND CRACKERS and BISCUITS

Current USDA/FDA News
Remarks by Deputy Commissioner on Food Security
U.S. Codex Office "What's New" Page: Updated February 6, 2003
LISTERIA RISK ASSESSMENT TECHNICAL MEETING

Current Food Safety News
02/06. OF BIRDS AND BACTERIA
02/06. MEMBERS OF CONGRESS TO JOIN FOOD SAFETY ADVOCATES IN EFFORT
02/06. WHAT IS RICIN?
02/06. AGENCY INITIATIVES HIGHLIGHTED IN LATEST FSA NEWS
02/06. FOOD POLICY REFLECTIONS FROM THE BIG APPLE
02/06. AMI beef: USDA's 'annual ritual' of user fees just a 'food-s
02/06. Centre orders probe into bottled water contamination
02/06. FDA investigates biotech pigs
02/06. Tour around Salmonella spp
02/06. COOK SAFELY
02/06. Victims of '68 poisoning case report disorders

02/05. KEEP YOUR LOVED ONES "EGG-STRA" SAFE FOR VALENTINE'S DAY
02/05. USER FEE PROPOSAL INCLUDED IN NEW BUDGET AMOUNTS TO FOOD SAF
02/05. FSIS WILL DOUBLE IN PLANT MICROBIOLOGICAL TESTING
02/05. USDA: Meat Plants Must Do More Against E.Coli -
02/05. U.S. Delays Suing Europe Over Ban on Modified Food
02/05. CALL FOR PROPOSALS FOR OMAF 2003/04 FOOD RESEARCH PROGRAM
02/05. USDA readies 'next generation' inspection to cope with E.col
02/05. US seeking allies for WTO challenge against European GMO ban
02/05. Pure Water or Pure Peril?
02/05. Beam Me Up
02/05. Tackling food terrorism
02/05. First Brewery in the Americas to Achieve HACCP Accreditation
02/05. Government finds shortcomings in meat safety plans

02/04. AMSA/NMA MEAT SCIENCE CONFERENCE
02/04. SACRAMENTO COUNTY, CALIF., RESTAURANTS COULD BE FORCED
02/04. NEWS FROM THE HILL
02/04. BEEF SUMMIT REPORT
02/04. GAO REPORT CALLS FOR SINGLE FOOD AGENCY
02/04. NEW JERSEY ISSUES NEW WARNING ON SEAFOOD
02/04. Greece: Food safety
02/04. INNOVATION & RISK MANAGEMENT BRANCH
02/04. Food safety summit tackles terrorism risk
02/04. STATEMENT OF THE AMERICAN MEAT INSTITUTE ON USER FEES FOR ME
02/04. NFPA STRONGLY OPPOSES ©øFOOD TAX©÷ IN FY 2004 BUDGET
02/04. MEAT HYGIENE DIRECTIVE: 2003 - 03
02/04. THREE ENFORCEMENT ORDERS SERVED ON FOOD BUSINESSES IN JANUAR
02/04. Canada reviews irradiated foods list
02/04. GIANT to Sell SureBeam(R) Processed Fresh Ground Beef
02/04. Argentina: Red tide alert, bivalves banned

JOB OPENING

This information from http://www.hastingsgr.com

Executive Chef N274
Cincinnati, OH
AA Culinary Arts, BS Science preferred 5 or more years experience in recipe formulation and flavor testing. Combination of foodservice and industrial experience is ideal. Individual will: Perform various culinary projects in support of flavor application. Develop concepts to highlight company's flavors. Participate in ideation sessions. Attend, assist and conduct customer presentations.
Salary $50,000 to $65,000

Food Technologist, Product Development N276
Cincinnati, OH
Individual must have a BS Food Science and 1-2 years experience in product development. Frozen Entree experience is preferred. Pilot plant or scale-up experience a big plus. Individual will be responsible for the smooth transition of previously developed recipes into production at a new manufacturing site. Will also troubleshoot production problems from the formulation standpoint. Knowledge of freeze/thaw cycle a big plus.
Salary to $45,000

Technical Manager N277
Cincinnati, OH
BS Food Science required, MS preferred. Individual should have a BS or MS in Food Science and 7-10 years experience with natural extracts and oleoresins. Ideal candidate will have both product development and sales experience. Candidate must have knowledge of the application and product development personnel among the major savory food manufacturers in the US. Individual will direct the technical sales activities for spices and herbal ingredients for a major flavor house. Will be responsible for oversight of the savory ingredients laboratory and liaison with plant operations. Must be willing to travel 50-75% of time and able to be of technical assistance to major clients.
Salary to $110,000

Food Technologist R270
Napoleon, OH
BS Food Science, Microbiology or related + 1 year. Entry level position. Will perform laboratory analysis on incoming ingredients and finished products. Includes Microbiological, physical and chemical testing, in-plant surveys and overseeing sanitation operations. Responsible for overseeing the activities of Laboratory Technicians and working with operations personnel providing technical advice/support regarding product safety and quality. Ability to troubleshoot, interpret results and make recommendations. Room for advancement. Background with soup, sauces, beverages, gravies ideal. Will pay relocation, typical benefit package. Mostly first shift, might have to help on other shifts if problem arises.
Salary to $46,000
Culinary Technologist R271
Lenexa, KS
BS Food Science + 5-10 years. Product Development with some culinary training to create and apply seasoning blends for meat, poultry, rubs, marinades, injection solutions and snacks. Will interface with the customer on customer driven projects and trade shows.
Salary to $80,000

Sr. Scientist Process Cheese R275
Memphis, TN
BS Food Science or related + 5-7 years Process Cheese. Senior Scientist position developing Cheese and New Processes for manufacture of process cheese. Candidate will have 5-7 years of Product Development and scale-up of Process Cheese. Will work with internal operations for scale-up as well as work with customers in their scale-up utilizing companies process cheese.
Salary to $65,000 + bonus


QA Food Technologist N273
Jonesboro, AR
BS Food Science or related + internship. Plant quality position doing microbiology and chemical testing of raw materials, finished products and plant sanitation samples. Plant produces frozen foods. Audit experience with HACCP,SSOP,TQC,MIR,QMS and SPC to make sure plant is conforming to standards. Interact with operations on non-compliant materials to resolve issues. Involved with packaging weight control and recipe procedures in operations. Involved with regualtory safety and quality issues including interface with USDA inspectors. Strong analytical, computer and interpersonal skills necessary.
Salary to $40,000

Sanitation Supervisor N 269
Provo, UT
BS + 4-5 years experience in food production setting is required. Must have previous experience with CIP systems. also should be knowledgeable in GMPs, SSOPs, and HACCP. Position is in large frozen food facility. Individual will be responsible for 40 hourlies on third shift sanitation. Reports to 3rd shift manager.
Salary to $55K + bonus.

*New Listing*
Food Technologist R270
Napoleon, Ohio
BS Food Science, Microbiology or related + 1 year experience. Entry level position. Will perform laboratory analysis on incoming ingredients and finished products. Includes Microbiological, physical and chemical testing, in-plant surveys and overseeing sanitation operations. Responsible for overseeing the activities of Laboratory Technicians and working with operations personnel providing technical advice/support regarding product safety and quality. Ability to troubleshoot, interpret results and make recommendations. Room for advancement. Background with soup, sauces, beverages, gravies ideal. Will pay relocation, typical benefit package. Mostly first shift, might have to help on other shifts if problem arises.

*New Listing*
Manager Maintenance & Engineering R268
Napoleon, Ohio
BS Engineering, MBA (preferred) + 10-15 years experience. Direct all Maintenance & Engineering and supervise the overall processes of Engineering, Maintenance and Power Departments. Oversee the Maintenance, repair and installation of capital improvements including manufacturing equipment, power house/utility equipment and other company equipment. Determines the needs and processes for authorizing requisitioning of parts, supplies and materials required for the successful continued operation of Plant equipment. Reports to the Plant Manager. (If no MBA, will need to pursue degree.) Oversee 165 hourly, 12 salaried Maintenance & 11 Engineering personnel.
Salary to $90,000 + Bonus

Process Development Engineer N267
Cincinnati, OH
PhD Chemical Engineering plus 3-7 years experience in laboratory and pilot scale process development of chemical or biochemical processes, including transfer to manufacturing. Knowledge of one or more of the following process is preferred: distillation, liquid/liquid extraction, liquid/solid extraction, spray drying, fluid bed drying, filtration, centrifugation, adsorption, instrumentation and process control, capital/operating cost estimation, mathematical modeling, CHEMCAD or equivalent process simulation software. MUST have background in flavors or food ingredients. Individual will be responsible for scaling up new processed flavors. Major responsibilities include working with flavorists in developing and scaling up new flavors, maintaining the pilot plant, and carrying new flavor production from bench through the pilot plant and into manufacturing.
Salary to $80,000

Food Technologist N266
Cincinnati, OH
Individual must have a BS degree in a scientific field plus 3 years experience in savory flavor applications or savory food product development. Individual will create savory products such as sauces, gravies, and snacks to test or showcase savory flavors. Will work closely with flavor chemists and marketing to determine best flavor/product combination. Individual will work closely with customers.
Salary to $45,000


Sr. Project Engineer - Process N264
Boston, MA
BS Chemical Engineering or other engineering discipline with 7-10 years experience in food plant process engineering, experience creating project teams and the ability to delegate and accomplish tasks through others. This is a corporate position with multi-plant responsibility. Individual will develop process/batching/CIP design and installation plans and processing and equipment and piping specifications; evaluate existing processing installations to upgrade/improve performance; develop major projects from conception to finished construction and installation; develop processing/receiving capital budget for various plants and provide consulting services to plant engineering department. Travel approximately 40%.
Salary $80,000 to $90,000


Scientist 1 - NMR Spectroscopist N259
Cincinnati, OH
Requirements: MS in Chemistry plus experience in operating and maintaining NMR systems, knowledge of FTIR and GC/MS instrumentation. Must be able to demonstrate capability of NMR, IR and MS spectra interpretation.
Responsibilities: Individual will be responsible for conducting authentication analysis on natural flavor ingredients using isotope NMR techniques, planning and executing NMR and FTIR experiments and developing, maintaining, and managing NMR and IR databases.
Salary to $55K


Scientist 1 - Volatile Analysis Chemist N 260
Cincinnati, OH
Requirements: MS in Chemistry or Food Science plus 2 years experience in operating and maintaining GC and GC/MS. Must have strong skills in GC/MS data processing and mass spectrum interpretation.
Responsibilities: Individual will assist in conducting flavor research. Specific responsibilities are planning and executing experiments, performing sample preparations, conducting data processing/interpretation, operating and maintaining analytical instrumentation, performing instrumental analysis: GC and GC/MS, troubleshoot and repair lab instruments, maintaining log notebooks for instrumentation, updating and maintaining instrument software.
Salary to $55K


Developmental Chef N258
Cincinnati, OH
Requirements: AA Culinary Arts required, BS Science preferred plus 3-5 years experience in recipe formulation and flavor testing. combination of foodservice and industrial experience is ideal.
Duties: Individual will: 1) perform various culinary projects in support of flavor applications, 2) develop concepts to highlight company's flavors, 3) participate in ideation sessions, and 4) attend, assist and conduct customer presentations.
Salary to $50K


Production Supervisor R187
Toledo, OH
BS Food Science or related + 3 years exp
Need supervisors for their manufacturing plant, for second or third shift. These candidates will be on a fast track to move up in the operations department of the Fortune 100 company. Successful candidate will have experience in a food manufacturing plant for 3 years. Some supervision will be helpful. Familiarization with thermal processing, canning, jar packing and high speed packaging a real plus. Need to hire now!! This is a union plant.
Salary to$50K