gas may provide eco-friendly alternative for grain storage
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 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
THE SHELF-LIFE OF CHEESES
Oresund Food Excellence
cheeses packed in material made from biobased polymers which will give
an extended shelf-life may become a reality within short. A research
called ³?, taking place at The Royal Veterinary and
(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.
extension of shelf-life does not require more food additives in the
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
The new technology developed, and knowledge obtained
from the Biopack
project, will also be applicable in other bio packaging concepts.
impact of the research results is substantial. Extended shelf life
potential for overseas exports. Moreover, it leads to an extension
of the shelf-life
after opening the packaging material at home, because of
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
project is to be completed in August 2004.
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).
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
technology to the commercial marketplace.
Test to Detect E. coli in Meat
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.
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
clothes filter out cholera
old saris to filter drinking water collected from rivers and ponds has halved
the number of cholera cases in remote Bangladeshi villages.
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.
E. coli Test Results: Updated January 27, 2003
OF CONGRESS TO JOIN FOOD SAFETY ADVOCATES IN EFFORT TO ENSURE NOT ONE MORE CHILD
SUFFERS FROM FOODBORNE ILLNESS
11, 2003, 10:30 a.m.
S.T.O.P. - Safe Tables Our Priority
Contaminated Food Impacting 76 Million Americans Each Year, New Report on Efforts
to Safeguard the Nation's Food Supply Over the Past Decade Finds Much More Action
Washington, DC - Ten years after contaminated hamburgers from
restaurants caused four deaths and more than 700 illnesses - and put a spotlight
on food safety in America - a new report finds Americans, especially children,
are still at risk from an unclean food supply. Each year, foodborne illness strikes
an estimated 76 million Americans, hospitalizing 325,000 and killing 5,000. According
to the report authors - the food safety advocacy group Safe Tables Our Priority
(S.T.O.P.) - too much responsibility is placed on consumers, who often could do
everything right and still be unable to protect themselves.
Why Are People
Still Dying From Contaminated Food will be released at a press conference on Tuesday,
February 11, at 10:30 a.m. on the west lawn of the U.S. capitol building. S.T.O.P.
will also launch its Not One More! campaign, an effort to establish a bi-partisan
congressional coalition dedicated to eliminating the threat of foodborne illness
in the U.S Supporting Members of Congress will pledge to make safeguarding the
food supply a public policy priority. At the event, Members of Congress
will join victims of foodborne illness - including a representative from the Jack-in-the-Box
outbreak. Speakers will
describe what changes have occurred in food safety
regulations over the past decade, and what threats still remain. S.T.O.P. will
also make recommendations for cleaning up the nation's food supply, such as implementing
measures to prevent food contamination at the source,
to protect food from contamination during processing, and improving the public
health response to foodborne disease.
What: Press Conference on Safety of
U.S. Food Supply
When: Tuesday, February 11, at 10:30 a.m.
area near west steps of U.S. Capitol
(In the event of inclement weather, the
event will be held in the Capitol,Room H-C 9.)
Who: Sen. Tom Harkin (D-Iowa),
Rep. Rosa DeLauro (D-CT), Rep. Jan Schakowsky
(D-IL), and other Members of
Eric Schlosser, author, Fast Food Nation
Nancy Donley, S.T.O.P.
president and mother of victim, Chicago, Ill.
Sarah Tikriti, mother of victim,
Barbara Kowalcyk, mother of victim, Mount Horeb, Wisc.
Allen, aunt of victim from Jack-in-the-Box outbreak, Murieta, Calif. S.T.O.P.
is the powerful victim-founded national grassroots organization working since
1993 to make food safer from pathogenic contamination and reduce suffering, illness
and deaths from foodborne disease. Everyday 14 unsuspecting Americans are killed
and another 890 hospitalized because of
preventable food poisoning. To learn
more, visit our website at
www.SafeTables.org or make a donation by visiting
FSIS makes its draft
risk assessment for Listeria in delicatessen and hot dog meat and poultry products
available for comment.
According to the American Meat Institute, FSIS?draft
risk assessment for Listeria in delicatessen and hot dog meat and poultry products
will be available for comment by Feb. 14, 2003, and will be the subject of a public
meeting Feb. 26, 2003, in Washington, D.C.
FSIS conducted the risk assessment,
addressing both Listeria monocytogenes and other Listeria species, to see how
effective testing of food contact surfaces and sanitation is at determining the
likelihood of product contamination and the subsequent risk of illness. FSIS evaluated
the effectiveness of other interventions as well. The assessment also addressed
the frequency of testing food contact surfaces, as proposed in the rule on Performance
Standards for the Production of Processed Meat and Poultry Products.
document will be available in the FSIS docket room and will be posted online on
or before Feb. 14, 2003. FSIS will hold the public meeting Feb. 26, 2003, from
9 a.m. to 4:30 p.m. at the Washington Plaza Hotel, 10 Thomas Circle NW, Washington,
DC. FSIS officials will discuss the technical design and assumptions used to create
this draft risk assessment.
comments on the draft risk assessment are due on or before Feb. 21, 2003. Send
written comments to the FSIS Docket Room, Docket 03-005N, U.S. Department of Agriculture,
FSIS, Room 102 Cotton Annex, 300 12th St., Washington, DC 20250-3700.
safety proposals with 'bite'
from : www.foodnavigator.com/news/
06/02/03 - The European Commission revealed
a further commitment to food safety and the consumer when Commissioner David Byrne
this week announced much tougher measures ?including criminal sanctions - to strengthen
food and feed safety controls.
The EU Commissioner for Health and Consumer
Protection stressed the importance of the proposal on Wednesday when he said:
"The regulation on official food and feed controls is one of the main objectives
I promised to deliver on. It will streamline previously weak and scattered controls
and strengthen consumer protection by giving both Member States and the Commission
tougher enforcement tools.
Ultimately, the regulation will significantly improve
our ability to manage the food and feed chain, making it possible to provide ever
safer food for Europe's consumers."
Consumer food safety has been high
on the agenda in Brussels since recent food scares across Europe have corroded
consumer trust in food. According to the Commission, controls of food and feed
are, and will continue to be, primarily a task for Member States. However, by
introducing performance criteria for competent authorities and a harmonised EU-wide
approach to the design and development of control systems in the member states,
the proposed regulation aims to reinforce the verification of compliance with
food and feed law at all stages of production, processing and distribution. This
includes the introduction of management principles (documented control procedures
and internal audits) and stricter rules on the accreditation of laboratories.
In addition, national control plans with specific operational criteria on elements
like staff training and documented control procedures will have to be established.
Audits by the Commission's Food and Veterinary Office (FVO) ?the Directorate of
the Directorate-General for Health and Consumer Protection - will evaluate performance
against these control plans. In addition to current requirements for contingency
plans in the feed and veterinary sectors, contingency plans for food crises must
also be established and staff suitably trained to implement these plans, stressed
the Commission. The proposal establishes a common regime for controls on food
and feed imports, basing the control frequency on risk. This means that for products
that are known to present a particular risk, such as aflatoxins in some nuts,
the sampling frequency at import may be more stringent than for products with
a lower risk profile. Currently, uniform import procedures exist mainly for food
and feed of animal origin. The
proposal also allows for the possibility of delegating specific defined control
tasks to non-governmental control bodies, for example delegating the examination
of official samples to defined and authorised laboratories. Criteria for analysis
and accreditation of official laboratories currently exist only for food and feed.
The proposal extends these to the veterinary sector. The
EU's role will continue to consist of audits by the FVO, verifying the efficiency
of the control systems in the Member States and auditing the compliance or equivalence
of third country legislation and control systems with EU rules. The main development
in the FVO's role will be a move away from focusing on individual production establishments
towards evaluating the overall operation of national control systems. Where there
are specific problems to address, the FVO will inspect these situations in addition
to the general audit, as is currently the practice. The proposal extends the FVO's
role in third countries, so that inspections can be carried out in the food and
plant health sectors in addition to current feed and veterinary inspections. Turning
to enforcement, the Commission proposal would give tougher enforcement measures
for member states when serious offences against EU feed and food law are committed
intentionally or through gross negligence. The proposal has outlined such a list
and includes, for example, that the illegal handling and placing on the market
of specified risk materials would be classified as a criminal offence. The
proposal also provides for enforcement measures at EU level. Where the Commission
has proof that a Member State's control system is inadequate, the new legislation
would allow the Commission to take interim measures "to ensure the protection
of human health, animal health, animal welfare and the environment", writes
the Commission. The measures ?which would include suspending the right to place
food and feed on the market - would be taken in co-operation with the Member States
within the Standing Committee, or in serious cases on the Commission's own initiative.On
the topic of developing countries ?this week under scrutiny as the world prepares
for the Doha negotiations - third countries exporting to the EU are already now
required to present guarantees that products exported to the EU meet EU standards.
Apparently, the proposal introduces a number of activities, particularly training
and twinning projects, to make it easier for developing countries to implement
EU requirements for food and feed controls. These activities will be organised
as part of the external aid programmes and will primarily focus on the countries
listed by the Development Aid Committee of the OECD.
how will all these changes be funded? At the moment, feed and food safety controls
account for about €3 million in the annual EU budget. Implementing all of the
proposed measures would increase this amount to approximately €16 million annually.
new proposal will now be submitted to the European Parliament and the Council
for approval but the Commission is hoping for a speedy conclusion "since
the regulation contains important elements of consumer protection?
around Salmonella spp
InPharm Tours (6 February 2003)
from : http://pharmalicensing.com/
fever may have been largely eliminated from the developed world but infection
with other bacteria of the genus Salmonella most certainly has not. Consider this:
as few as 15-20 organisms may be sufficient to induce symptoms, the incidence
is increasing dramatically in both the US and Europe, and outbreaks can claim
huge numbers of victims. In 1985 contaminated milk from one Chicago dairy infected
16,000 people across six American states, and only this year 11,000 Czechs had
experienced the misery of Salmonella food poisoning by the end of July, according
to Radio Prague.
quick look in the FDA's Bad Bug Book reveals that these widespread bacteria are
motile, Gram-negative rods which do not form spores. They cause disease by passing
from the gut lumen into the epithelial cells of the small intestine, where an
inflammatory response is generated, possibly as a result of enterotoxin production
- for more information click here. (If this URL does not work go here and then
select Salmonella spp.)
three main serovars covered by this tour are Salmonella typhi, Salmonella typhimurium
and Salmonella enteridis, which at the DNA level are 95% ?99% identical. Salmonella
typhi, the causative agent of typhoid fever, is unusual because the only host
so far identified is man. The main source of infection is drinking water, although
food may also be contaminated if it is washed or irrigated with untreated water.
Salmonella typhimurium and Salmonella enteridis cause food poisoning that is characterised
by diarrhoea, abdominal cramps, vomiting and nausea. Most of these infections
can be traced back to dairy, poultry or meat products ?especially chickens and
eggs ?but virtually any foods may be responsible. The incidence rises during the
summer months because bacteria proliferate more quickly in hot, humid weather,
and normal kitchen practices may be compromised when people cook outside at barbecues
fever affects about 12.5 million people each year in the developing world, and
is life-threatening; without treatment the mortality rate may be as high as 20%.
Victims experience a sustained fever with a temperature as high as 39C or 40C,
often accompanied by stomach pains, weakness and headaches. Antibiotics such as
ampicillin, trimethoprim-sulphamethoxazole or ciprofloxacin are usually prescribed,
and patients generally begin to feel better within two or three days. However,
even when recovery appears complete, they may remain in a carrier state; symptoms
may return and the illness can be passed on to others.
US Center for Disease Control (CDC) has a page on the gastroenteritis caused by
Salmonella typhimurium and Salmonella enteridis, under the heading Salmonellosis.
It points out that symptoms usually resolve in 5, 7 days without treatment, although
patients with severe diarrhoea may need rehydration with intravenous fluids, and
it may take several months for bowel habits to return to normal. A small proportion
of sufferers ?especially men between the ages of 20 and 40 ?develop Reiter's Syndrome.
This disorder has three apparently unrelated symptoms ?arthritis, conjunctivitis
and urinary tract problems ?and a genetic susceptibility has been identified;
about 80% of people with the condition are HLA-B27 positive.
of the increase in food poisoning over the past decade (up to twenty-fold in parts
of Europe) has been blamed on the increasing prevalence of Salmonella enteridis
in apparently healthy poultry flocks, and the CDC gives this subject a page to
itself. A new development is that intact, disinfected and normal-looking eggs
may harbour the bacteria, which insidiously infect the ovaries of the hens and
contaminate the eggs before their shells are formed. The public are therefore
advised to keep eggs in the refrigerator until they are used, to cook them thoroughly,
and to eat them promptly.
is a particularly high risk of contracting salmonellosis from reptiles, in which
infection ?often with rare serovars ?is endemic. In the USA during the early 1970s,
a quarter of a million infants and young children became ill after their parents
bought baby turtles. Case histories and discussions of this topic can be found
here and here, while the CDC recommendations for looking after reptiles safely
can be found here.
pathogenesis of salmonella infections is covered in some detail by the University
of Texas. One feature common to all serovars is invasion of the intestinal epithelium,
which takes place when the bacteria induce "ruffling" of the cell membrane
and are subsequently engulfed by pinocytosis. An animation of this process can
be viewed here. The organisms then multiply intracellularly and are spread throughout
the body by the host circulation, but are usually controlled by the reticuloendothelial
system. The important first step of adhering to the gut wall appears to be under
the control of a two-protein switch system, which is a promising target for future
drugs or vaccines.
worrying development is the emergence of multi-drug resistant Salmonella typhimurium
DT104. This strain, first encountered in cattle in 1988, is not susceptible to
ampicillin, chloramphenicol, streptomycin, sulphonamides or tetracycline. It is
now found in a broad range of foodstuffs and outbreaks have been linked to poultry,
meat products and unpasteurised milk. Human infection has also resulted from direct
contact with cattle and domestic pets. The incidence has increased rapidly; 170
cases were identified by the UK Public Health Laboratory Service in August 2000,
double the number in August 1999.
end on a more optimistic note, genetically engineered salmonella ?attenuated for
virulence ?have been undergoing trials as a delivery vector for an anti-cancer
gene to combat malignancy. Bacterial vectors have advantages over viral vectors;
they are delivered systemically rather than locally, so can target tumours throughout
the body whether or not their location is known, and by retaining their sensitivity
to antibiotics, they can be eliminated from the body at any time during therapy.
Salmonella were selected because they multiply rapidly, are easily modified genetically,
and grow under both aerobic and anaerobic conditions. Human trials at the Yale
Cancer Center started in late 1999, and three months ago the Royal Marsden Hospital
in London began trials in patients with advanced solid tumours or lymphomas. So
far I have been unable to unearth any published results ?you may be more successful!
This tour was
submitted by Derrick Garwood, a Freelance Medical Writer. If you have any comments
on this article, please feel free to email Derrick at: firstname.lastname@example.org
Application of Risk Analysis
Davey CEO & Chris Chan, Director Science & Risk Management, SafeFood NSW
here to see the slides (Wait for 30-40 sec. after
click) (ONLY with Microsoft
food safety - Milk and Dairy Beef Quality Assurance Program R Wallace
here to see the slides
A HACCP System in Your Food Service Operation
http://www.cfs.purdue.edu (by Hospitality & Tourism Management)
here to see the slides (ONLY
with Microsoft Explorer)
(by Dr. C. Cutter)
here to see the slides (ONLY
with Microsoft Explorer)
here to see the slides (ONLY with Microsoft Explorer)
and implementation of HACCP in processing plants
Source from : MS Brewer http://www.cvm.uiuc.edu
here to see the slides
water and Food Safety
from UC Davis (UCgaps) - http://ucgaps.ucdavis.edu (Trevor V. Suslow, Ph.D.)
here to see the slides (PDF fil
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
02/04. INVESTIGATION OF AN E. COLI O157:H7 OUTBREAK IN BROOKS,
02/03. PROCESSED CHEESE ONLY FOR GIRL WHO SURVIVED DEADLY E.COLI
ALLERGY ALERT - Undeclared peanuts in ANMOL BRAND RAJEGIRA CHIKKI
Import Issues an Allergy Alert on Undeclared Sulfites in Sweetened Coconut
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
by Deputy Commissioner on Food Security
U.S. Codex Office "What's New"
Page: Updated February 6, 2003
LISTERIA RISK ASSESSMENT TECHNICAL MEETING
Food Safety News
OF BIRDS AND BACTERIA
02/06. MEMBERS OF CONGRESS TO JOIN FOOD SAFETY ADVOCATES
02/06. WHAT IS RICIN?
02/06. AGENCY INITIATIVES HIGHLIGHTED IN
LATEST FSA NEWS
02/06. FOOD POLICY REFLECTIONS FROM THE BIG APPLE
AMI beef: USDA's 'annual ritual' of user fees just a 'food-s
orders probe into bottled water contamination
02/06. FDA investigates biotech
02/06. Tour around Salmonella spp
02/06. COOK SAFELY
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
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
02/05. USDA readies 'next generation' inspection to cope with E.col
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
First Brewery in the Americas to Achieve HACCP Accreditation
finds shortcomings in meat safety plans
02/04. AMSA/NMA MEAT SCIENCE CONFERENCE
SACRAMENTO COUNTY, CALIF., RESTAURANTS COULD BE FORCED
02/04. NEWS FROM THE
02/04. BEEF SUMMIT REPORT
02/04. GAO REPORT CALLS FOR SINGLE FOOD AGENCY
NEW JERSEY ISSUES NEW WARNING ON SEAFOOD
02/04. Greece: Food safety
INNOVATION & RISK MANAGEMENT BRANCH
02/04. Food safety summit tackles terrorism
02/04. STATEMENT OF THE AMERICAN MEAT INSTITUTE ON USER FEES FOR ME
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
This information from http://www.hastingsgr.com
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
Salary $50,000 to $65,000
Technologist, Product Development N276
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
Salary to $45,000
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.
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
Salary to $46,000
Culinary Technologist R271
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
Scientist Process Cheese R275
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.
to $65,000 + bonus
Food Technologist N273
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
Supervisor N 269
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.
Food Technologist R270
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.
Manager Maintenance & Engineering R268
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
Salary to $90,000 + Bonus
Development Engineer N267
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
Salary to $80,000
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
Project Engineer - Process N264
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
1 - NMR Spectroscopist N259
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
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
1 - Volatile Analysis Chemist N 260
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.
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
Salary to $55K
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.
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.
BS Food Science or related + 3 years exp
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.