Scientist, Quality - Food Safety

Requirements

• Bachelor's degree in Food Science, Microbiology, or related field required. Master's degree or Ph.D. in Food Microbiology is preferred.
• 2+ years of experience of relevant food safety or food product development experience required.
• Prior HACCP certification preferred.
• Knowledge and implementation of HACCP and Food Safety practices.
• Knowledge and understanding of regulatory requirements.
• Experience with microbiology laboratory techniques and rapid test methods.
• Awareness of quality systems/processes (ISO, Six Sigma etc.)
• Excellent communication skills (presentation, report writing, guiding/training).
• Work experience in team-oriented functions as well as individual contribution.
• Action oriented with good project management skills.
• Travel requirements up to 20% a year.
• Our Total Rewards philosophy is to provide a meaningful and flexible spectrum of programs that equitably support our diverse workforce and their families and complement Kraft Heinz' strategy and values.
• New Hire Base Salary Range:
• $77,800.00 - $97,300.00
• Bonus: This position is eligible for a performance-based bonus as provided by the plan terms and governing documents.
• The compensation offered will take into account internal equity and may vary depending on the candidate's geographic region, job-related knowledge, skills, and experience among other factors
• Wellbeing: We offer events, resources, and learning opportunities that inspire a physical, social, emotional, and financial well-being lifestyle for our employees and their families.
• You'll be able to participate in a variety of benefits and wellbeing programs that may vary by role, country, region, union status, and other employment status factors, for example:
• Physical - Medical, Prescription Drug, Dental, Vision, Screenings/Assessments
• Social - Paid Time Off, Company Holidays, Leave of Absence, Flexible Work Arrangements, Recognition, Training
• Emotional - Employee Assistance Program , Wellbeing Programs, Family Support Programs
• Financial - 401k, Life, Accidental Death & Dismemberment, Disability
• Location(s)
• Glenview R&D Center
• Kraft Heinz is an Equal Opportunity Employer - Underrepresented Ethnic Minority Groups/Women/Veterans/Individuals with Disabilities/Sexual Orientation/Gender Identity and other protected classes. In order to ensure reasonable accommodation for protected i

Benefits

Additional Information

Job Description Job Summary : This role supports the implementation and execution of key food safety design product attributes within the US and Canada Zones. Role includes reviewing product/process design with R&D to ensure food safety is assured in every phase of the product design and commercialization. The position provides HACCP plan development and validation support to internal/external plants, creating ingredient and/or finish product specifications, validated cooking instructions and Design Safety Analysis (DSA) assessments. This position builds an awareness of regulatory requirements directly related to the product category supported so to advise category business partners. The person will work with various Business Units on food safety related design issues, collabarting with Quality and R&D personnel to address significant product changes. Key Components of the role : This role provides scientific and technical food safety support to US and Canadian business partners to ensure product safety and quality by participating in evaluation of suppliers and external manufacturers. Identify and communicate food safety risks to BU/Region, giving actionable advice on Food Safety status of products in scope. Conduct validation of designed HACCP preventive controls (Cooking, formulation, etc.) and assess validity of data obtained by others. Work with Product Development/R&D to design in food safety/quality controls, Design Safety Assessments (DSA), cooking instruction validations, and provide general product risk evaluations to the Business Unit. Work Cross-functionally with Quality, Supplier food safety, and procurement to establish food safety specifications for ingredients and ensure compliance. Design and complete challenge studies, shelf-life studies and validation studies to establish critical limits for critical processes. Partner with external institutions and business partners to update/maintain CCP models. Conduct validation studies to evaluate and approve microbiological test methods (rapid and cultural) for the Kraft Heinz Laboratory network. Remain current in scientific and regulatory principles of food safety to ensure most relevant information and emerging issues are identified and incorporated into Kraft Heinz food safety programs.

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