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Provide technical expertise and collaborate with Engineering and OEMs in designing and validating Aseptic and Beverage bottling systems, including but not limited to kitting, batching, thermal processes, sanitation and bottling.
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Effectively manage the food safety and quality system at site which shall include HACCP and Food Safety Plan review, Prerequisite Programs, Good Manufacturing Practices (GMP), Good Laboratory Practices (GLP), Pest Control, Sanitation, and other programs as required by Kerry's Global Quality Management System, Global HACCP and Sanitation Standards, and Supply Chain Standard.
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Works with plant Production Teams to monitor product runs, investigate and solve product quality issues, ensure compliance to GMP practices, sanitation programs, BRC Standards, product safety and all RPC, Kosher/Halal and regulatory requirements.
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Manages the Quality Unit team members to enforce Food Safety, Regulatory (including Kosher, Halal, Non-GMO, and Gluten Certifications), and cGMP's throughout the Manufacturing facility. Manage the Factory Sanitation program which includes the Master Sanitation Schedule, Internal Audits, Food Safety Audits, SSOP's, CIP and COP programs, Hygienic Design, Hygienic Zoning and Cleaning Chemicals.
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Hands-on experience with current schemes for PrimusGFS, LGMA, Organic Certification, Kosher Certification, Gluten-free and NON-GMO certifications. Manage the Sanitation Department (day and night crew) and the associated budget.
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Safe Quality Foods (SQF), Organic Certification, RSPO, Kosher, Internal & External auditing, Army (Military) Audit, State & Federal Audits. Monitor all Pre-requisite programs in regard to SQF such as Sanitation, Allergen verification program etc.
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Regulatory Compliance: Ensure manufacturing areas comply with all regulatory and company requirements; including, external auditors, Kosher, Organic, local state and federal agencies, OSHA, wastewater, sanitation, and Good Manufacturing Practices.
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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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Checking Kosher status of raw materials, CoA, and all other paper work is maintained. Areas of impact are Operations, Shipping and Receiving, Innovation, Facilities / Maintenance, Sanitation, Customer Service, Sales, and Quality.
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Compliance documentation for COA, kosher, organic, Social Accountability, NON-GMO, Supplier Approval records (maintain spread sheets) Auditing responsibilities: Quality Assurance Technicians; oversee Sanitation Programs and Production practices.
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Follow all Kosher, BATF, USDA and other regulatory requirements. Operate assigned blend tank, homogenization, filtration and other equipment according to instructionsClean the above equipment and entire work area as assigned (including Master sanitation Schedule.
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Skill to work with Nutrition Services and execute culinary and nutritional requirements for special diets (vegan, gluten free, kosher, etc.) Under supervision of Unit Chef and Sous Chefs, serve as lead to a diverse group of employees to meet customer service, food quality, sanitation, and safety standards.
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Follows procedures for preparing special trays (Kosher, Low Bacteria, Isolation, Psychiatry, Gastric By-pass). Basic cleaning and sanitation practice knowledge and work history. Follows procedures for preparing special trays (Kosher, Low Bacteria, Isolation, Psychiatry, Gastric By-pass.
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They will prepare and cook food according to recipes and production guidelines while adhering to food safety, food handling, kosher, and sanitation procedures. Supervision: This position reports to the Executive Sous Chef of the unit, indirectly reports to the Executive Chef for their campus area daily operations, and reports to the Unit Manager for their campus area for all administrative business operations.
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In periods of absence, the role is supported by peer Quality Technicians, Quality Supervisor, and other designees. This position reports to the Quality Supervisor. This job also requires knowledge of the following, instrumental analysis, chemical analysis, flavor analysis, sensory analysis, aptitude of computer programs, aptitude of good communication.
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