Required Qualifications
- Bachelor’s Degree in Microbiology, Food Safety, or Food Science Related course of study AND Two (2) years of experience in a food retail, manufacturing, or distribution related field; OR Associates of Arts degree AND Four (4) years of experience in a food retail, manufacturing, or distribution related field
- HACCP Basic Training or obtain within the first year of employment
- Preventive Controls Qualified Individual or obtain within the first year of employment
- SQF Practitioner or obtain within the first year of employment
- Knowledge of Federal and State Regulatory requirements specific to food safety and related areas (Federal Food, Drug, & Cosmetic Act; FDA Food Safety Modernization Act; FDA Bioterrorism Act; FDA Food Code; USDA Country of Origin Labeling; Federal and State Weights and Measures; and Code of Federal Regulations)
- Willingness to work after hours including nights, weekends, holidays, and extended hours
- Willing and available to travel when necessary, including commercial airline or the company airplane
Preferred Qualifications
- Master of Science degree in Public Health or Food Microbiology
- Five (5) years of management experience relating to Food Safety, Sanitation and Pest Management
- Certified Professional Food Manager
- National Environmental Health Association’s (NEHAs) Certified Professional – Food Safety Professional (CP-FS)
- NEHA Registered Sanitarian (RS)
Corporate Quality Assurance