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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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The Quality Assurance Specialist for Food Safety is responsible for supporting the Quality Assurance Specialist Lead with maintaining the required Certification as an SQF Practitioner, Food Security/Food Defense and Food Safety Plans, and HACCP/HARPC plans.
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Helps maintain / owns regulatory compliance of plant AIB/SQF/HACCP/Safety/OSHA/NPDES Stormwater/EPA. Helps maintain / owns regulatory compliance of plant AIB/SQF/HACCP/Safety/OSHA/NPDES Stormwater/EPA.
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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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Perform, record and report audit findings in areas of Pest Prevention, Sanitation, GMP’s, Pre-Op Inspection/Testing, Plant Environment, HACCP, SSOP’s, Net Weight, PSAs, Metal Detection Audit, Documentation Audit, Allergen Testing, and Ingredient COA Verification.
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Certifications: HACCP, PCQI, CSP. Regulatory compliance includes but is not limited to: FDA, USDA, DOT, OSHA and EPA. Other responsibilities include but are not limited to: HACCP, material handling equipment (MHE) certifications, stock recovery and sustainability.
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Understands the management of Quality Systems and is familiar with SQF, HACCP, and GMP practices which help ensure the safety within the workplace and the production of a safe and quality product(s) Performs all other duties as assigned.
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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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Monitors and records all kitchen equipment temperatures, proper food heating and cooling times and temperatures according to Hazard Analysis Critical Control Points (HACCP) requirements. One year previous school food service experience as elementary, middle, high school or mobile cafeteria manager.
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Certification and/or License - PCQI, HACCP, SQF Practitioner certifications preferred; may be required during course of employment. Certification and/or License - PCQI, HACCP, SQF Practitioner certifications preferred; may be required during course of employment.
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Regulatory, PCQI, HACCP, SQF, GMPs, food microbiology). Member of the plant HACCP team and trained on understanding and meeting needs for Preventive Controls. Preferred HACCP certification.
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That includes but is not limited to the following: GMP (Good Manufacturing Practices), HACCP (Hazard Analysis and Critical Control Points), dsm-firmenich Corporate SHE requirements and SHE requirements following the local regulations.
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Provide new hire and ongoing training in GMPs, HACCP, BRC as required. Ensure all compliance, certification, and approval concerning agency regulations and industry standards (such as ISO/QS/TS, HACCP) are met.
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Serve as the Food Defense and HACCP Coordinator, and where applicable, as the primary SQF Practitioner. Knowledge of SPC, SQC, metrology, problem solving, internal auditing, HACCP, Good Manufacturing Practices, and food safety audit certification (such as AIB or SQF) is desired.
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Knowledge of SQF, HACCP, GMP’s, OSHA and loss control programs highly desirable. In 2019, the co-op launched its Dinner Bell Creamery brand and accompanying Co-op Crafted promise, highlighting more than 50 years of dairy farm families partnering with skilled butter makers, and cheesemakers.
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