Quality Specialist Food Safety

Location:

Eau Claire, WI, US, 54703

Perrigo Company is dedicated to making lives better by bringing Quality, Affordable Self-care products that consumers trust everywhere they are sold. Help us do it.

External applicants please note: To apply to this position please click the APPLY button at the bottom of the application. (The SAVE button will only save your profile information but not submit an application for this open position.) Thank you.

Description Overview

The primary responsibility of this role is to serve as the Food Safety HACCP Team Leader for the Gateway site and is the factory contact for all aspects of Food Safety, including the Allergen Management program and Management of Change.

Scope of the Role

HACCP Program:

Coordinates and conducts food safety hazard analysis. Writes HACCP studies and corresponding HACCP Plans and process flows. Ensures alignment of the HACCP studies with the factory Quality Monitoring Scheme (QMS) documentation. Conducts other food safety risk assessments as needed (e.g. new equipment and MOC projects).
Generates working HACCP documents, which serve as the foundation for food safety control programs that support FSSC 22000, 21 CFR 106, 21 CFR 107, 21 CFR 117 and other food safety requirements.
Coordinates and conducts other hazard analysis activities in support of FSSC 22000. Examples include the Prerequisite Program and Outsourced Activities hazard analysis.
Align plant HACCP plans with Model HACCPs and pHACCPs, as related to new equipment or plant projects.
Works with business units on system improvements to prevent food safety risks identified during HACCP reviews.
Identifies training needs and leads training programs to support the Food Safety Management System- including HACCP team training and training needed for the implementation of the HACCP Plan.

Food Safety and Kosher/Halal Support for the Factory and Responsibilities:

Acts as the factory Food Safety Specialist and serves as the primary factory contact for all aspects of the Allergen Management Program by assessing the standards and organizing implementation of the allergen program. – CIP Matrix & associated forms, Ingredient/Recipe MAD documentation review and SAP recipe approvals.
Manage changes to MES Material Compatibility in regards to allergens/Kosher/Halal and GMOs.
Provides input to the Food Safety Team and appraises the team on the implementation and effectiveness of the HACCP Plans.
Appraises the PRP Team on changes that could affect food safety – including food safety relevant changes to the HACCP Plans.
Conducts reviews of calibration Out-of-tolerance reports related to CCPs/OPRPs.
Directly involved with Kosher and Halal Programs, associated audits, implementation of program requirements and evaluating new recipes/ingredients.
Implement and adjust CCP/OPRP parameters to align with process authority requirements and/or PTC Model HACCP Requirements.
Work closely with Validation on new protocols and test scripts regarding CCP/OPRP checks.
Conduct MOC’s to implement various food safety checks (e.g. New OPRPs).
Support facility during internal and external audits and assessments including but not limited to: FDA, USDA, WDA, Kosher, Halal, ISO, NMS and other requirements.

Management of Change Program:

Primary person in charge of tracking Management of Control (MoC) documentation, assuring completeness of finalized project files, and conducting follow up on open change control action items.
Create and maintain MoC systems (SOP/Forms/Central MoC files) and philosophy through self-directed efforts as well as through the training and coaching of others.
Ability to assess changes and understand the impact of changes as they apply to the food safety and regulatory compliance of our products.
Act as a resource for project coordinators to determine gaps in task completion and documentation prior to submission for closeout.
Lead the identification and verification of improvements to the Management of Change quality systems. Maintain Management of Change trend analysis and conduct training sessions as needed. Assist in implementation of Intelex modules.

Experience Required

Required:

Bachelor’s Degree in Food Science, Chemistry or equivalent field.
Familiarity with manufacturing operations.
Basic understanding of statistics, and FDA food and/or drug Good Manufacturing Practice regulations

Preferred:

Previous practical experience as a HACCP Team Leader, for at least one year.

External applicants please note: To apply to this position please click the APPLY button at the bottom of the application. (The SAVE button will only save your profile information but not submit an application for this open position.) Thank you.

We are seeking a diverse applicant pool to ensure the diversity of our team reflects the end consumers we serve through our self-care mission. We are proud to be an equal opportunity employer that celebrates our team’s differences. Individuals of all races, ethnicities, nationalities, ancestries, religious creeds, sexual orientations, genders, gender identities and gender expressions, national origins, ages, mental and physical abilities, familial status,’ veterans status’, military status’ and more are encouraged to apply. TOGETHER, we make lives better. #DIV