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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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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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Ensure that cleaning and sanitation is executed in compliance with GMPs, HACCP, and other quality standards. LHH is seeking a Sanitation Manager for a Direct Hire, Permanent Placement position with a manufacturing client in Indianapolis, Indiana.
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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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Comply with all HACCP/GMP and dnata catering sanitation and proper food handling policies and procedures. dnata catering U.S. is looking for a Flight Administrator to join our Houstonteam supporting the George Bush Intercontinental airport.
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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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Maintain robust food safety program (e.g. EMP, HACCP, sanitation, pest control, GMP, traceability, supply chain control and training) We believe food should be simple, clean, and of course, delicious, which is why grow and nourish our mushroom root to create nutrient-rich, whole food protein everyone can enjoy.
$180,000 - $200,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Serve as an active member of Food Safety teams, up to and including PCQI and Team leader where appropriate, and implements recommendations of the HACCP/Food Safety teams. Support food safety prerequisite (PRP's) and Operational Prerequisites(oPRP's) including a guiding role with pest control and sanitation.
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Certification and/or License – PCQI, HACCP, SQF Practitioner certifications preferred; may be required during course of employment. · Follow all DFA good manufacturing practices (GMP) and work in a manner consistent with all corporate regulatory, food safety, quality, and sanitation requirements.
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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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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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A working understanding of food manufacturing acronyms (SQF, HACCP, SOP, 5S, GMP) Perform equipment change-overs, CIP/SIP, sanitation and clean-up activities. Provide day-off relief for the following positions: Cutter Operator, Curd Unloader, Cooker Operator and Table Assistant.
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Keywords: Executive Chef, Culinary, Chef, fine dining, hospitality, cook, restaurant, hotel, country club, dining, food safety, nutrition, dietary, catering, banquet, hospitality, sanitation, CDM, HACCP,CEC.
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As an Executive Sous Chef for Parks and Destination accounts he / she will be directly responsible for the organization and leadership of all kitchen areas, including staff development, menu development, staff coordination, food production, food quality, consistency and presentation of product, safety / sanitation and HACCP directives.
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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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