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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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Develop, lead, direct, update, reassessment, verification and periodic validation 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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SQF Practitioner or equivalent GFSI scheme experience, Meat and/or Seafood HACCP Certified (as appropriate) The incumbent will manage FSQA execution of source supplier approval, product sourcing functions, produced products, plant sanitation and FSQA related regulatory interaction for the company.
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5-10 years meat and/or seafood industry (as appropriate) FSQA Management experience at a federal CFIA/FDA meat and/or seafood processing plant (as appropriate) acceptable instead of a degree. A minimum of three to five years FSQA management with additional R&D(research and development) or production-operations in a meat and/or seafood processing environment being ideal (combined experience preferred.
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Must be HACCP or FSPCA/ PCQI certified and familiar with all aspects of a HACCP based Food Safety Program (GFSI/SQF/BRC). In the absence of the Sanitation Supervisor, the Sanitation Lead may temporarily fill in and assume the position’s responsibilities.
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Knowledge in HACCP, Microbiology, Sanitation, Chemical Safety, Pest Control, and Quality Systems. Under the direction of the Sanitation Manager, functions as 3rd shift Sanitation Supervisor and coordinates and facilitates the activities of the plant Sanitation program.
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Fulfill role as SQF Practitioner (both food safety and quality), HACCP coordinator, and PCQI in compliance with FDA Food Safety Modernization Act. The Quality Manager supports the Sugar Cone and Cake Cone production facilities at the Hermitage, PA location to facilitate and maintain the food safety and quality programs in coordination with Production, Warehouse, Maintenance, Procurement, and Sanitation departments.
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Preparation and cooking of food according the Food Service Administrator/Manager or the DJS menus using standardized recipes and production sheets while adhering to food safety/sanitation requirements established by HACCP- based standard operating procedures.
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PCQI/ Food Safety Plans / HACCP Plan development and maintenance. Support all aspects of sanitation, including allergen matrix and control programs, chemical control programs, pest control programs, cleaning validations including all sanitation systems as assigned.
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You have an understanding of plant production systems, FSMA, SQF, GMP, HACCP, sanitation, plant safety, quality systems, kosher and organic regulations. Summary of Key Areas of Responsibility:Implement Sanitation assurance initiatives (Master Sanitation Schedules), effective pest control programs, NEPTUNE methodology for evaluation of CIP effectiveness and change management control for any design equipment changes.
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The Sanitation Technician will plan, direct, and control daily and nightly cleaning activities to meet established standards. Basic knowledge of HACCP, BRC food safety and GMP principles.
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Working knowledge of dairy processing, regulatory compliance, (PMO/FDA FSMA, OSHA guidelines) GMP, sanitation, CIP, HACCP, & GFSI certification. FSMA PCQI, HACCP Manager Certification, SQF Practitioner Certification, and SQF Auditor Certification or ability to complete within 6 months of hire.
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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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As a Sous Chef, you will be responsible for maintenance of budgeted food cost, ordering, menu development, sanitation and HACCP guidelines, as well conducting daily ordering and inventory.
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Support and train team members and clients on proper food safety and sanitation practices (HACCP, PCQI, Better Process Controls, etc.) HACCP, PCQI, BPCS, & ServSafe Certified. Working knowledge of quality control and food safety standards (HACCP, GMP, etc.
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