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The QC Manager will be responsible for writing new HACCP plans, SOP’s for production and assisting with tasks related to auditing as directed by leadership. BA in Chemistry, Biology, Food Safety, Food Science, or related, required.
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Know and understand federal, state, and local food industry regulations and company policies as applicable to operations of facility (CFR, GMPs, SSOPs, HACCP, SQF, Organic, etc.) Develop, organize, and administer training for plant employees on HACCP, GMP’s, SQF, and related food safety topics.
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Serve as the facility Food Safety Program Coordinator, HACCP Coordinator and SQF Practitioner. Preferred: Master's Degree in Food Science /Technology, Chemistry, Microbiology, Engineering, or comparable field experience preferred.
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Preferred major fields of study include Food Science, Animal Science, Poultry Science, Operations Management, Biology or Chemistry plus previous supervisory experience. HACCP certification •Knowledge of USDA regulations including GMP, SSOP, HACCP and labeling.
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Strong knowledge of HACCP, FSMA Preventive Control Rules and Hazard Analysis and/or USDA food safety inspections standard with experience in the development or implementation of food manufacturing Food Safety Programs preferred.
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Bachelor's degree in a science-based area (ex: Microbiology, Food Science, Dairy Science) of study, and a minimum of 2 years Quality Assurance and/or laboratory supervisory experience in food manufacturing or dairy/cheese manufacturing industry.
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Experience in food science laboratory work or process equipment engineering with a food company. Preferred experience with HACCP, Lean Manufacturing, Six Sigma. Qualifications:Bachelor's degree in Food Science, Food Engineering, or similar discipline required; PE License preferred.
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Bachelor of Science in biochemistry, nutrition, food, dairy, animal, biology, bacteriology, molecular biology or microbiology or a related engineering field. Train and reinforce that GMP, HACCP, Food safety, Food security, Safety rules and company policies and procedures are followed.
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High school diploma or equivalent with three years or more meat and/or seafood industry (as appropriate) FSQA Leadership experience at a federal CFIA/FDA meat and/or seafood processing plant, or a Bachelor's degree in Animal Science, Food Science, or Biological Science from four-year college or university with one or more years meat and/or seafood industry (as appropriate) FSQA Leadership at a federal CFIA/FDA meat and/or seafood processing plant.
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HACCP, PCQI, or Produce Safety Rule certification. Associate degree in food science, microbiology, or related field of study, or on-the-job food safety experience. HACCP, PCQI, or Produce Safety Rule certification.
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We are an NCAA Division II university and an R2 national doctoral university offering undergraduate and graduate-level programs that provide students with a forward-thinking education in architecture, business, design, engineering, fashion and textiles, health, medicine and social science.
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Ideally, you will have a degree in Poultry Science, Animal Science, Business Management, or other related field of study. You'll need to be familiar with food safety regulations, OSHA guidelines, GMPs and HACCP. You will set the example with sound work ethic, honesty and moral character.
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Must graduate in December 2024, May 2025, or August 2025 and major in Food Science, Animal Science, Agricultural Business, Industrial Technology, or related field with a minimum 3.0 cumulative GPA preferred.
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Provide technical assistance in terms of data, training and expertise for other departments with special emphasis on SPC, TQA, HACCP, MRP, etc. Bachelors in Food Science, Dairy Science, Engineering, Finance, Supply Chain.
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Certification in food safety (e.g., HACCP, SQF, or equivalent). Bachelor's degree in Food Science, Microbiology, or a related field. Certification in food safety (e.g., HACCP, SQF, or equivalent.
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