About This Role
Supporting the development and implementation of key food safety and microbiological control programs is at the heart of this scientist role. This position focuses on internal factories and external manufacturers within the US and Canada zones, partnering with various quality teams and R&D.
Responsibilities
- Provide guidance on HACCP plan development and reanalysis/reassessment for internal factories
- Provide guidance on validation of HACCP preventive controls
- Review environmental monitoring programs and provide guidance on implementation for internal factories
- Provide guidance to cross-functional partners on implementation of various other food safety and microbiological control programs
- Support troubleshooting initiatives, review of deviations and other food safety and microbiological related issues for internal factories and external manufacturers
- Provide scientific and technical support to ensure product safety and quality during evaluation of suppliers
- Provide scientific and technical support to ensure product safety and quality during evaluation of existing co-packers
- Provide support to Sanitation, Business Unit Quality, Supplier Quality and Co-packer Quality Teams on various food safety and microbiological quality projects
- Provide support R&D on identifying food safety/spoilage risks and review of specifications (ingredient, work in process and finished products) for brand maintenance projects
- Provide scientific and technical support on internal, external and regulatory audits
- Support Factories and Food Safety Innovation team on commercialization of new products related to implementation of food safety and microbiological control programs
- Provide technical assistance to R&D and Brand Quality on addressing customer requests and inquiries
- Assist in development and review of food safety programs and microbiological testing programs
- Assist in conducting audits
Requirements
- Master's degree in Food Science, Microbiology, Food Engineering, or related field required
- 3-5 years of experience of relevant food safety or food processing experience required
- Prior HACCP certification
- Knowledge and implementation of HACCP and Food Safety programs, ideally across different product categories
- Knowledge and in-depth understanding of various regulatory requirements (USDA, FDA, CFIA)
- Knowledge and in-depth understanding of Good Manufacturing Practices and Environmental Monitoring Programs
- Experience with microbiology laboratory techniques
- Awareness and understanding of quality systems/processes (ISO, Six Sigma etc.)
- Excellent communication skills (presentation, report writing, teaching/training)
