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Principal and Essential Duties & ResponsibilitiesUnderstand, 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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FSMA PCQI, HACCP Manager Certification, SQF Practitioner Certification, and SQF Auditor Certification or ability to complete within 6 months of hire. Working knowledge of dairy processing, regulatory compliance, (PMO/FDA FSMA, OSHA guidelines) GMP, sanitation, CIP, HACCP, & GFSI certification.
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Demonstrated knowledge of efficient and safe manufacturing operations to include GMP's, HACCP, product and associate safety, product quality, and cost control (minimizing downtime and waste, optimizing yield.
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Monitoring of FSQA programs including HACCP Program, sanitation standard operating procedures, pest control, good manufacturing practices, approved supplier program, foreign material control, plant sanitation, chemical control, product quality assurance, FSQA Customer complaints, food defense and security.
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Report any food safety issues, security breaches, attempts at product tampering or contamination, and/or other suspicious behavior observed to Manager or Supervisor- Complete and comply with the Master Sanitation Schedule (MSS), Daily Routine List (DRL), HACCP procedures, Good Manufacturing Practices (GMP), Integrated Pest Management (IPM) Compliance.
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Gmp, Haccp, Fda, Sop, Food safety, Food manufacturing, Sanitation, Cleaning, Sanitizing, Chemical, Food production, Food industry. Gmp,Haccp,Fda,Sop,Food safety,Food manufacturing,Sanitation.
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This position requires BS in Food Science and/or related major or have High School diploma with 1 year experience in manufacturing and training - HACCP, PCQI, GFSI, cGMP. Comply with SQF, Food Safety Plan (HACCP), Food Quality Plan (FQP) standards.
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Formal job training in TQM principles, SPC, HACCP concepts, CFIA/FDA regulations would be beneficial. One to 3 years of meat and/or seafood industry (as appropriate) experience at a federal CFIA/FDA meat and/or seafood processing plant (as appropriate.
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It's why we own our manufacturing process from start to finish-from our hemp farms in Central Oregon, to our extraction, formulation, and packaging-it's all designed to deliver safe, effective CBD at an affordable price for all.
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Administer the implementation of food safety and quality assurance (FSQA) programs including hazard analysis and critical control point (HACCP) program, sanitation standard operating procedures, pest control, good manufacturing practices, approved supplier program, foreign material control, plant sanitation, chemical control, product quality assurance, FSQA customer complaints, and food defense and security.
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Expert knowledge in GFSI, HACCP, PCQI, etc. Drives the development and implementation of best practices in food safety & quality assurance across common food manufacturing platforms including frozen, dry, and bakery.
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Experience with high-care infant formula dairy powder production Experience working with auditors and large CPG firms in clinical/ infant nutrition space Complete understanding of computer driven process controls for a dairy manufacturing facility, and PC literate.
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Must have or be able to obtain HACCP, PCQI, and SQF Practioner certification. Lead and coordinate other Food Safety / Quality program efforts such as SQF certification audits, facility verification / validation activities, HACCP / Food Safety Program, Raw Material Bulk Handling Systems, Food Security Improvements, etc.
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Conform to Planters' policies and procedures including, but not limited to: Good Manufacturing Practices (GMP's), Lock Out/Tag Out, HACCP check points, Quality Standards, Fall Protection, Hot Work, OSHA Regulations, and all others Work with vendors via phone and onsite as necessary.
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Demonstrated understanding of product safety and regulatory requirements for food production including HACCP, excipients, cosmetics, and/or API. Strong emotional intelligence to help foster a positive and supportive culture that values feedback, learning, and growth.
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