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Food Safety Coordinator

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Job Order #: 5432611

NOC: 2222
Employer Name:
AGT Food and Ingredients Inc.
Posted Date:
16-Apr-2015
Location:
REGINA
 
# of Positions:
1
Employment Terms:
Full Time
Apply By:
30-Apr-2015
How to Apply?:
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Employer Name:
AGT Food and Ingredients Inc.
Contact Email:
jobs.ca@agtfoods.com
Employer Website:
agtfoods.com


Description

Key Tasks and Responsibilities
    Develop, implement, and review quality and food safety (QFS) management systems in all AGT facilities
    Conduct and review hazard analysis and critical control point for each AGT facility following HACCP principles
    Develop, establish, implement, and review QFS documentation across all AGT facilities
    Review, monitor completion, and verify effectiveness of corrective actions and preventive actions from Internal and Third Part audits
    Conduct quality and food safety audits of all AGT facilities in Canada and USA to ensure compliance with FSSC 22000, CFIA/USDA, and customer requirements
    Provide and/or facilitate technical training to employees at facilities about the food safety program
    Support and provide guidance to AGT facilities in the implementation and maintenance of quality and food safety systems, based on FSSC 22000 and ISO 9001 requirements
    Coordinate and perform compliance audits of co-packers and suppliers when required
    Prepare and facilitate Management Review presentations
    Coordinate with CFIA regarding implementation of Canadian Grain Sampling Program
    Completes Customer Questionnaires regarding food safety requirements
    Initiates investigation of customer complaints and monitors completion and effectiveness of corrective action
    Travel up to 50% of the time

Knowledge and Experience
    Minimum 1 year food safety experience in a food manufacturing environment
    Experience in document management system (i.e. SOP writing, document control)
    Excellent verbal and written communication skills
    Ability to work independently of direct office supervision

Education & Training
    B. Sc. in Food Science, Microbiology, Food Technology or another related field
    Preferably with training on:  FSSC 22000 (ISO 22000, ISO 22002-1, HACCP), ISO 9001, Gluten-Free, Halal, and Kosher

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