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Monitor to ensure that Hazard Analysis Critical Control Point (HACCP), Hazard Analysis & Risk-based Preventive Controls (HARPC), Sanitation Standard Operating Procedures (SSOPs), allergen programs, formulations, & finished product consistently meet specifications.
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You will have the opportunity to participate in the entire plant's food safety and quality control functions consistent with FSMA requirements, GFSI standards, Food Safety principles, allergen controls, and GMP practices.
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Preventative controls for Food Safety Qualified Individual (PCQI Certified), preferred. Preventative controls for Food Safety Qualified Individual (PCQI Certified), preferred. Assist and monitor activities for HACCP and Food Security audit teams and provides feedback to the Plant Management team.
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Monitor process controls (CCP s, Allergen Control, Foreign Material Control, Labeling Requirements, Package Integrity, Product Specifications) to ensure adherence to all food safety and quality programs.
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The individual will participate in the entire plant's food safety and quality control functions consistent with FSMA requirements, GFSI standards, Food Safety principles, allergen controls, and GMP practices.
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Manages Allergen Preventive Controls Program ensuring accurate allergen labeling on finished food products and prevention of allergen cross contact. Ensures all HACCP, GMP's, sanitation preventive controls, supply chain preventive controls and all other prerequisite food safety standards are met according to USDA, FSIS, FSMA and corporate requirements.
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20%) Responsible for manufacturing, distributing and consistently maintaining safe and quality food by following good manufacturing practices, allergen controls, food defense, HACCP, SQF, and regulatory requirements.
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10%) Responsible for manufacturing, distributing and consistently maintaining safe and quality food by following good manufacturing practices, allergen controls, food defense, HACCP, SQF, and regulatory requirements.
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QualificationsEducationHigh School Diploma or GED, (Preferred) Experience 1 year Customer service in a hospitality environment (Preferred)Licenses and CertificationsFood Handlers Card (FH) - VA State - ANSI-approved Food Handlers certificate program within 30 Days(Required) Allergen Awareness Certification - VA State - ANSI-approved Allergen Awareness certificate program within 180 Days(Required) To learn more about being a team member with Riverside Health System visit us at.
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The internship entails conducting a comprehensive GAP analysis of the production lines involving allergen controls, identifying any deficiencies, and proposing necessary revisions for improvement.
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Perform HACCP monitoring activities including filter checks, metal detector monitoring, magnets checks, allergen verifications and hot fill monitoring as prescribed by production line requirements.
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Work with amino acids, vitamins and fine chemicals in powder and liquid form as well as allergen products. , plumbing, electrical (lights, light tube changes, ballasts, outlets, circuitry, electrical panels), and mechanical systems including controls, pump and motors.
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Acts as Food Safety Coordinator, providing governance to HACCP Food Safety plans and managing validations of CCP and OPRP preventive controls. Acts as a technical resource for interpretation and ongoing application of food safety standards and regulations, as they relate to manufacturing operations, including but not limited to the Global Microbiological Verification, Allergen Management, Foreign Material Management, Mold and Mycotoxin, HACCP and Food Fraud Standards.
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Performs daily shift audits of Inventory movements, Allergen Controls, and GMP compliances. While overseeing the movement of raw materials and finished goods within and between facility locations and customer trucks; Leads are accountable for ensuring team training and that established policies, procedures, and standards in the areas of people safety, food safety, allergen control, FIFO, cycle counting, and GMPs are followed.
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Provide guests with accurate and thorough information regarding menu items, pricing, and allergen information. Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories and cost controls.
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