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Principal and Essential Duties & Responsibilities Understand, display knowledge and supervise execution of FSQA programs including, but not limited to BRC systems, HACCP, sanitation, pest control, good manufacturing practices, foreign material control, customer complaint, deviation investigation process, Root-cause analysis, traceability, internal audit program, trainings, food defense and security to comply with all company, Customer and USDA/FDA regulatory requirements.
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Experience with food safety and audit requirements such as BRC preferred. You may also be on your feet for several hours a day and may be exposed to a variety of physical demands that require you to lift heavy objects, climb stairs, exert energy, bend, twist and squat and use tools and equipment in an indoor production environment that has a high level of food dust and limited climate control while wearing PPE.
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SQF practitioner / FSSC/ BRC/ ISO experience. Leads and / or supports thorough investigations of quality issues (CAPA's, Non-Conformances, Audit Observations, etc.) SQF practitioner / FSSC/ BRC/ ISO experience.
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Understand, display knowledge and supervise execution of FSQA programs including, but not limited to BRC systems, HACCP, sanitation, pest control, good manufacturing practices, foreign material control, customer complaint, deviation investigation process, Root-cause analysis, traceability, internal audit program, trainings, food defense and security to comply with all company, Customer and USDA/FDA regulatory requirements.
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Member of the audit team - fully participate in internal audits, Purchase Program Audits, BRC Audits, etc. Member of the audit team - fully participate in internal audits, Purchase Program Audits, BRC Audits, etc.
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SQF, BRC, Internal Audit, and Better Process Control School Certification required. Facilitate the development and reporting of organizational metrics that lead to enhanced audit organization.
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Perform internal audits at Off-Site Food Production Facilities Oversee first- and second-party Food Manufacturing Audit programPresent findings of the audits to Sodexo leadership in Food Safety/PQA and Supply ManagementDevelop long term goals for improving and enhancing the programKey qualifications include: Bachelor’s degree in food science, meat science or equivalent experienceMinimum 5 years’ experience in Food Manufacturing for High-Risk Foods.
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Laboratory, Quality control, Quality assurance, lab technician, biology, microbiology, brc, sqf, Audit preparation, Chemistry, Gmp, Qc, Microbiology. Laboratory, Quality control, Quality assurance, lab technician, biology, microbiology, brc, sqf, Audit preparation, Chemistry, Gmp, Qc, Microbiology.
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Support various audit activities, including internal, customer, and BRC audits. Support various audit activities, including internal, customer, and BRC audits. Assist with swabbing and QA activities as the QA Lead directs.
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Follows the BRC program. Audit picked orders and informs the order selectors of their errors on the spot. Estimate 90% of time is spent on feet and 10% sitting (break time). Follows the BRC program.
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Trained in GFSI (SQF and or BRC) and PCQI preferred. Minimum Education and ExperienceBachelor degree preferably in Food Science, Animal Science, Poultry Science, Operations Management, Biology or Chemistry.
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Stay current on all audit expectations: BRC, Taco Bell FSA, Taco Bell QSA, CFS, Whataburger, Wendy's and any other customer expectation. Working knowledge of HACCP and audit standards.
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You'll ideally come from a technical/quality background, understanding agriculture, audit of suppliers, relevant standards (AFS, Global Gap, BRC) and have intermediate food safety knowledge and HACCP. You’ll have a solid commercial understanding, with demonstrable experience of enhancing supplier and yield performance and how this impacts the wider business.
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Experience managing requirements around verification programs; NAE, NGMO, Gluten Free, BRC, SQF, HACCP, etc. Thorough understanding of HACCP and GFSI programs/audit schemesRobust knowledge and experience with the application of intervention systems to reduce microbial load and risk throughout poultry processing.
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Directly responsible for the direct oversight, implementation, and maintenance of the Food Safety and Quality systems associated with BRC (GFSI) compliance. · Serves as the lead internal auditor, ultimately responsible for ensuring that all audits are performed as scheduled by the site internal audit team, as written in the policy.
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