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Another operator who is trained in monitoring HACCP and Quality critical limits must cover this job in the absence of the Pasteurizer Controller. Every 45 minutes checks the following and records - the temperature of thermometers on each section of the pasteurizer, two temperature readings (highest and lowest) of 2 sample jars from sections 4 -7 and the vacuum, pressure and volume of each jarMonitors the HACCP and Quality critical limit for time and temperature every 45 minutes throughout the shift.
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Regulatory, PCQI, HACCP, SQF, GMPs, food microbiology). Ensure that Good Manufacturing Practices, Allergen Control, Environmental Monitoring, and Kosher requirements are followed. Full understanding and implementation of Monitoring, Verification and Validation standards as well as Corrective Actions within the Food Safety Plan for the Downers Grove plant, primarily focused on sanitation activities and Allergen Control.
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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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Assure all verification and validation activities are carried out and documented as required by SQF, GMP and company policy (e.g., HACCP, allergen control, sanitation, environmental monitoring.
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HACCP certification, Preventive Controls for Human Food (PCQI) and GFSI auditor certification a must. Track record of food safety/QA success in any of the following focus areas a plus: meat, poultry, seafood, processed foods, distribution, proprietary/private-label product development and/or monitoring.
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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.
Full-timeExpandApply NowActive JobUpdated 4 days ago - UpvoteDownvoteShare Job
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Required Certifications: HACCP and PCQI; SQF Practitioner, preferred. Oversee AGC Quality programs, specifically: Annual Monitoring of Product Quality (Heavy Metals, Pesticides, Nutritional, Mycotoxins, etc.
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Ensures all HACCP, GMP's, sanitation preventive controls, supply chain preventive controls and all other prerequisite food safety standards are met according to USDA, FDA, FSIS, FSMA and corporate requirements.
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The ideal candidate will work within the manufacturing plant and be responsible for monitoring product quality throughout the manufacturing folding-carton process, by applying the quality and safety plan for each specific department (Press Room, Die Cutting, Folding Gluing.
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Completes HACCP, Better Process Controls, PCQI, BRC implementation. Executes environmental monitoring program by scheduling swab sites for QA team members. Tests include, but are not limited to: pH, water activity, viscosity, density, brix, product acidity, product sensory evaluation, packaging evaluation and CCP monitoring activity verifications.
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This position is responsible for prepping, batching, mixing, and grinding the dry ingredients for the extrusion department as well as monitoring and recording of all inbound bulk raw materials that help us to make our pet food.
Full-timeExpandApply NowActive JobUpdated 2 months ago - UpvoteDownvoteShare Job
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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.
ExpandApply NowActive JobUpdated 4 days ago - UpvoteDownvoteShare Job
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Skills in monitoring and measurement of process control, auditing, manufacturing of food products, sanitation process, knowledge of HACCP, SSOP regulations, FSMA PCQI, skills in team leadership, and root cause analysis.
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Assist in the development and help maintain compliance with various quality related programs including but not limited to CGMP, environmental monitoring, sanitation, allergen, HACCP, Preventive Controls, product recall, traceability, and internal audits.
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Maintain a safe, and healthy working environment ensuring a high degree of adherence to the ASC Environmental Health & Safety and Quality Assurance programs, HACCP, and ServSafe policies and procedures.
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