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HACCP, FSMA, GFSI, FSSC, OSHA, GMP, FDA, BRC, SQF, USDA, and AIB audit knowledge. SQF Practitioner with PCQI Certification preferred. HACCP, FSMA, GFSI, FSSC, OSHA, GMP, FDA, BRC, SQF, USDA, and AIB audit knowledge.
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Knowledge of all applicable federal, state, and local sanitary, safety, and health standards, and all procedures and protocols to comply with HACCP standards. The MGRI position typically reports to the General Manager, Director of Operations, or an intermediate F&B Multi Unit Manager II within the assigned location.
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Equal Opportunity Employer (EOE) Minority/Female/Disabled/Veteran (M/F/D/V) Drug Free Workplace (DFW) Assists the AGM/GM in managing by supervising day-to-day activities of associates within a defined individual or group of restaurants or points-of-sale.
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Perform all duties under all regulatory procedures through SQF, GDP, & GBP, HACCP and Safety practices maintained and established at Mt. Franklin Foods. The worker is required to have close visual acuity to perform an activity such as: preparing and analyzing data and figures; transcribing; viewing a computer terminal; extensive reading; visual inspection involving small defects, small parts, and/or operation of machines (including inspection); using measurement devices; and/or assembly or fabrication of parts at distances close to the eyes.
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Develops strong business relationships with customers by maintaining open communication with customers, and by quickly and effectively resolving problemsEnsures compliance with established policies and procedures including but not limited to safety (HACCP, OSHA) personnel, security, pest control and shrink control.
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Safety standards (GMP, HACCP, SSOP, Vendor program, Food Defense, Recall Program, etc. Develop and maintain HACCP Plan for frozen/fresh seafood. Provide administrative and clerical support to ensure the compliance with FDA and USDA.
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Documents HACCP steps, temperatures and outcomes to assure the safest food possible while following production sheets for daily and weekly menus. Follows standardized recipes and Hazardous Analysis and Critical Control Point (HACCP) guidelines to prepare, store and use food and food products.
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Practices excellent food safety and sanitation practices and complies with HACCP standards. Requires food preparation skills and knowledge of HACCP standards. The Cook is responsible for preparing cooked foods, and must be able to perform all station functions of Fry, Flat Top Griddle, Pantry, and cooking eggs; communicating ticket times and potential problems to the manager on duty and servers as necessary; providing the highest quality of service to customers and associates at all times; performs all other responsibilities as directed by the business or as assigned by management.
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Follows HACCP guidelines to ensure quality and safety of food supply. Follows HACCP guidelines. The advertised program is an AI recruiting assistant that helps you apply to jobs with Compass Group.
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From the stadium to the head table, Levy leverages unbridled creativity, custom strategies, impeccable service, and true love for great food to create unforgettable experiences. Founded in Chicago 40 years ago as a Delicatessen, Levy now finds itself as a leading presence in the Food, Beverage, and Retail industry across 200 plus Entertainment, Sports, and Restaurant venues across the country.
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Followed food-handling procedures as per CDC and FDA guiding principles and HACCP standards, ServSafe Certified. Assists the Head Chef or Kitchen Manager with the daily preparation of food and baked pastries.
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Adhere to and implement Good Manufacturing Practices (GMP), HACCP, FSMA and BRC requirements. Adhere to and implement Good Manufacturing Practices (GMP), HACCP, FSMA and BRC requirements. Be responsible for the daily plant operations, which include safety and environmental compliance, food safety, quality control, production, cost optimization and efficiencies.
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Comprehensive knowledge / understanding of HACCP development, Good Manufacturing Practices, Good Retail Practices, thermal processing, Code of Federal Regulations, FDA Food Code, Texas Retail Food Establishment Rules, basic statistics, integrated pest management, auditing practices, quality management principles, and quality systems standards.
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Assist Sous Chef with HACCP logs. HACCP guidelines, policies, and SOPs are followed daily. Clean and sanitize work areas and equipment and must follow ISS/Guckenheimer, and government regulatory rules and procedures.
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