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Plant Hygienist

The Plant Hygienist provides the technical expertise and leadership to establish and maintain procedures for manufacturing of safe wholesome products (including GMP, machine design, sanitation, HACCP). The incumbent is responsible for working with the Equipment Preparation and Set-Up (EPSU) group and manufacturing crew to establish these procedures. The Plant Hygienist provides leadership on resolution of hygiene/hygienic issues and on preventive measures. This position will reports to directly to the Quality Assurance Manager. 

Major Responsibilities

·               Assist EPSU team with respect to sanitation practices, cleaning verification, and training.

·               Provide leadership on Good Manufacturing Practices on factory floor and principles of 5S. Ensure that all employees are aware of their individual responsibilities in maintaining a clean and sanitary food production environment.

·               Provide guidance and leadership on the sanitary design of the facility, equipment and grounds. Review of all process modification or new processes being installed for sanitary design. Assist in identification of capital needs for modification or replacement of existing equipment or structures.

·               Maintain the Environmental Pathogen Monitoring Program (including investigation and follow-up in case of positive environmental results), and play an active role in investigations in case of positive micro finished goods or other hygiene issues.

·               On-site pest control coordinator to support PCO Inc.

·               Factory HACCP Coordinator

·               Leadership and facilitator of the Internal Audit Program including follow-up of gap closure

Qualifications

·               University degree in Food Sciences, Microbiology, Engineering, Environment.

·               Factory experience of a minimum of 3 years in quality assurance, sanitation, production or engineering would be a definite asset.

·               Previous experience in leading people would also be an asset.

·               Good understanding of technical processes, and basic aspects of food microbiology.

·               Excellent analytical and organizational skills, detailed focus.

·               Ability to communicate effectively and good interpersonal skills.