This position will ensure that production facilities in Dining Services meet and follow all government laws and regulations and comply with industry GMP’s (Good Manufacturing Practices). The areas included are specifically the CSC Dairy, Sous Vide Kitchen, Produce Processing Room, Cold Food Kitchen, Bakery and Meat Shop The position must understand government laws and regulations and stay current with new and updated food laws. Will develop HACCP plans and oversees all cleaning and sanitation processes for the CSC to insure quality products and safe food. The position will also be responsible to manage all Dairy production and compliance including ice cream, cheese, cottage cheese, dressings, juices, sauces, etc.

Essential Functions

• Ensure products meet company, customer, and regulatory requirements for quality and food safety
• Audit against internal standard operating procedures
• Supervises the creation and implementations of the CSC Hazard Analysis Critical Control Point (HACCP) program
• Review all HACCP and regulatory documentation for required record review and ensure regulatory compliance
• Communicate and respond to USDA/ FDA non-compliances (non-conformance reports)
• Oversee and perform daily pre-operational inspections
• Tracks and orders QA supplies used in daily monitoring activities
• Assist in development and delivery of quality training programs.
• Work with quality technicians and production employees to ensure compliance of quality policies and procedures. Bring policies and procedures into realization
• Manage listeria, Biological Oxygen Demand (BOD), and other sampling schedules in coordination with Food Science Department and the Dairy Production Lab.
• Assures proper purchase, replacement and maintenance at the Dairy Production Lab
• Create methodologies and processes for the collection and analysis of data ensuring accuracy and reliability for overall product quality evaluation
• Leads the recall process for the CSC and performs regular mock audits to verify its relevance
• Conduct external Audits with outside suppliers
• Assemble team of internal experts from appropriate functional groups to solve food safety and/or quality problems or deficiencies
• Keep all necessary documentation up to date easily accessible for auditing

• Ensures a quality control process is in place and followed in production areas
• Performs routine quality checks on items coming out of the CSC
• Work with other employees to resolve any quality non-compliance issues in a timely manner
• Follows up with customers on quality concerns or issues
• Ensures lot tracking process is followed where applicable
• Mentoring and training of students part of the Quality Assurance Team.
• Develops new quality control process for new equipment
• Ensures and follows up on quality concerns for ingredients coming to the CSC

• Assist in the research and development of new dairy products
• Network with other university food and dairy manufacturing facilities to stay current with similar operations

• Provides expertise for cleaning and sanitation in the production areas
• Provide technical support training for sanitation testing protocols and other testing protocols as they relate to product quality and performance
• Creates inspection schedule and performs monthly sanitation & quality self-assessment inspections
• Maintain all required documentation and records, including county, state and federal inspections, cleaning documentation, time and temperature charts, and employee training
• Manage proper storage and usage of cleaning and Sanitation Chemicals
• Coordinates with managers and supervisors to develop schedules that ensures equipment and the CSC is being cleaned properly

Education/Experience

Minimum education/experience required: Bachelor’s Degree in Food Science, Food Processing/Engineering, or biology or equivalent field experience.

Preferred: Bachelor’s Degree in Food Science and at least 5 years’ experience in Food Safety Management or equivalent

Skills, abilities, knowledge, licenses, certifications (please indicate whether “required” or “preferred”):

Required:

• Understanding of governmental regulations in food processing, including HACCP, Food Safety Modernization Act (FSMA), and SQF
• Thorough knowledge Good Manufacturing Practices (GMPs), physical facilities and proper equipment maintenance.
• Experience creating Standard Operation Procedures (SOP’s) and Safety Analysis documentation.
• Understanding of USDA guideline for food safety and sanitation controls
• Government regulations for food processing/handling
• Servsafe Certification (can be provided upon hire)
• Experience in dealing with government regulators
• Excellent communication skills

Preferred:

• Prior experience in dairy laboratory
• Certified dairy product tester
• Computer skills including Microsoft and Eatec

Employee Class: Administrative

Work Location: Provo Campus

Environment: Periodic exposure to unfavorable conditions. Need to be in variable temperatures or wet environments, etc.

Physical Exam Required: N

Physical Exam Details: Works in cooler and cold rooms with temps at or below 40 degrees 1 hour daily Daily Gloves, coat Loud noise from manufacturing equipment Constant Daily None Production atmosphere: wet floors, production equipment, chemicals, odors Constant Daily Slip proof shoes Delivery truck, dock levelers, pallet jacks Constant Daily None

Desired Start Date: As soon as possible

Job Close Date: Open Until Filled

Pay Level: 53

Approximate Starting Salary: $66,500 - $86,000

Documents Required at time of Application:

Required: Resume
Optional: Cover Letter, Letter of Recommendation 1

Members of The Church of Jesus Christ of Latter-day Saints must hold and be worthy to hold a current temple recommend.

Brigham Young University is an equal opportunity employer, including disability and protected veteran status.

Brigham Young University recognizes the benefits of attracting and retaining a diverse workforce. We strive to create a welcoming workplace that promotes a sense of inclusivity and belonging.