Description Specializes in Hazard Analysis and Critical Control Point (HACCP) principles and works with industry to offer assistance with HACCP plans, and Standard Operating Procedures (SOPs); and reviews and audits all HACCP plans for all slaughter and processing plants. Assembles and maintains materials to assist plant owners in developing their HACCP plans, and assists in reviewing HACCP plans for the Food Safety and Lodging Program. Monitors and Researches the latest scientific HACCP and food safety related information; creates and updates HACCP templates for industry. Assists industry in implementing HACCP plans; and with product formulations. Provides training and continuing education to agency employees on HACCP. Some travel will be required.
RequirementsBachelor’s Degree in Meat Science, Microbiology, Food Science/Technology, Agricultural Science or Science related field of study is required. Masters Degree is strongly preferred. Candidates without advanced degree should have minimum 2-3 years HACCP/QA experience and strong background in & knowledge of food quality & safety protocols including: USDA guidelines, HACCP regulations, GMP’s, SSOP’s, Food Safety Audits, Labeling & Microtesting.http://www.careerbuilder.com/JobSeeker/Jobs/JobDetails.aspx?job_did=JHR8226Q1RBTS27LXPQ
