Business Unit Overview:
Michael Foods, Inc. is a leader in the food processing and distribution industry with business in egg products, refrigerated grocery and potato products. We offer exciting job possibilities throughout our organization where you can enhance your career, sharpen your talents and make an impact. Join our company and be part of an innovative team that’s First in Food .
Location Description: Michael Foods, Inc. located in Gaylord, Minnesota is Minnesota's Healthy Heartland! Gaylord is located in south central Minnesota about an hour west of the Twin Cities and 35 minutes from Mankato, Hutchinson, and New Ulm. As the County Seat, Gaylord is the "Hub of Sibley County." Our location produces liquid egg, hardcook egg, and precooked egg such as scrambled, patties and omelets. Responsibilities:
M.G. Waldbaum Company (dba Michael Foods, Inc.) seeks a Senior Corporate Food Safety and Quality Scientist in Gaylord, MN to be responsible for the following:
• Provide on-site sanitation support, including scheduling time on varying shifts (days, afternoons, evenings, overnights), to observe sanitation and pre-op practices, engage with sanitation and FSQ personnel, provide guidance, perform environmental monitoring program investigations, support the corrective action process, and develop sanitation program documentation (SSOPs);
• During on-site working sessions, facilitate and support the manufacturing facility FSQ and Operational teams in the implementation of food safety and quality programs (including, but not limited to foreign material, allergen, food defense/intentional adulteration, microbiological, environmental, and pathogen monitoring programs) as well as preventive measures for identified risks;
• Collaborate with the Corporate Food Safety and Quality Department team and the manufacturing facility FSQ teams to develop verification standards and frequencies for food safety and quality programs;
• Support facilities in the development, implementation, execution, maintenance, and standardization of HACCP / Food Safety Plans across product categories;
• Develop food safety and quality related training materials for manufacturing facility personnel and coordinate and conduct on-site training for individuals or groups (up to thirty employees);
• Validate/verify process execution and training effectiveness with the goal to educate as needed. This may involve but not be limited to (i) Observations and/or employee interviews to verify tasks are being performed per instructions, (ii) Records review to ensure documentation accuracy and knowledge around food safety and quality programs, and (iii) Lead and conduct assigned internal FSQ Assessments and support the corrective action process to ensure compliance to regulatory, customer and ISC requirements;
• Work in partnership with the Corporate Food Safety and Quality team and manufacturing facility teams (FSQ and Operations) to evaluate and determine resolution for food safety and quality issues by facilitating the root cause process and identifying preventive measures to reduce reoccurrence;
• Share findings and lessons learned to facilitate continuous improvement and drive consistency throughout all ISC manufacturing facilities;
• Trend internal and external audit non-conformances to identify gaps and drive continuous improvement;
• Provide detailed reports to the facility FSQ Director and FSQ Systems leadership through the collection, analysis, and summarization of data, providing recommendations for improvements of the food safety and quality programs;
• Lead and participate in meetings as needed with various functional groups, including but not limited to the monthly FSQ Manager meetings, FSQ Assessment pre and post meetings and other team meetings;
• Develop, review, and update Corporate FSQ policies and procedures (as assigned) in partnership with the author/other subject matter experts.
• Act as a subject matter expert within identified finished product categories, supporting the manufacturing facilities and technical groups in the validation of control measures and product design;
• Schedule and manage travel requirements (up to 75% travel to manufacturing facilities); and
• Manage multiple projects while remaining flexible with changing priorities.
Qualifications:
We require a Master’s degree in Food Science/Technology, Microbiology, or a closely related life-science field, or a foreign equivalent degree. We also require three years of experience in a food manufacturing environment that primarily produces ready to consume products catered to both food service and retail customers. The experience must include applying knowledge of food microbiology, food safety, HACCP, GMPs, Sanitary design/controls, food technology, SAP, and compliance systems, as well as applying project management-disciplined approach and continuous improvement knowledge. In the alternative, we accept a Bachelor’s degree plus five years of the aforementioned experience. Requires up to 75% travel to visit company plant locations across the U.S.
Please apply online at http://www.michaelfoods.com or send resume to Felicia Rodriguez, 120 Tower Street South, Gaylord, MN 55334 or Felicia.rodriguez@michaelfoods.com.