招聘人数:1-3人
到岗时间:不限
年龄要求:不限
性别要求:不限
婚况要求:不限
Responsibilities:Responsibleforoverallsafetyanddiversityawarenessandcompliance.
1.ProductDesignandCommercialization-Ensuretheapplicationofriskassessmentforingredients,productsandprocesses,andhelpidentifysolutionstoprogressR&Dprojects.EnsurethatFoodSafetyisengagedearlyinthedevelopmentprocessanddevelopappropriatetrainingforRDQ.-Ensurerequirementsforfoodsafetyarebuiltintonewproductsduringdevelopmentorprocesschanges.WorkwithproductdeveloperstofindsolutionsthatmeetFoodSafetyrequirements.-SupportR&DTechcentresinestablishingFoodsafetyprogramsinthepilotplants.
2.Strategy,Compliance,Policy-Designandexecutestudiesasnecessarytoidentifyclearrecommendationsonfoodsafetyandqualitystandards.Ensurekeytechnicalinputto,implementationandmeasureofourfoodsafetyandqualitystandardsandprograms.-GuidebusinessinrootcauseinvestigationstohelprapidlyresolveanyFoodSafetyincidentsinanyofthesiteswithintheregiontominimiseconsumerrisk,cost,supplydisruptionand.Ensurethatanylearning sresultingfromtheincidentarerapidlydeployedandimplementedinboththesiteswithintheregionandglobally.-TrackandperformHACCPvalidation/ReanalysisforthesitestoensureHACCPdesignisup-to-dateandasperMondelezHACCPstandards.-ProvidetrainingtothesitesonFoodSafetyPrograms.
3.Emergingissues-Providesupportforemergingchallenges,hazardsandrisks,andprovidetechnicalsolutions,includingunforeseensituations(suchasSpecialSituations)
4.ValueChainPrograms-EnsurereliabilityoflaboratoryresultsthroughMicrobiologylabassessments,andproficiencytests.-AdviseandguideinternalMicrobiologylaboratoriesonmethods,techniquesandqualitysystems.Conducttrainingofstaffwhererequired.Conductauditsofinternallaboratoriesandworkwithlaboratoriesoncontinuousimprovement.-AuditexternallaboratoriesagainstMDLZrequirementsandbeabletodetermineapprovalstatus.
5.SupplierSafety-Determinerisklevelforsupplier,andcollaboratewithAuditingtodeterminetherisklevelofInternalandexternalmanufacturingsites.-TrackandperformSupplierFoodsafetyassessmentsforcriticalrawmaterialsuppliers.
Requirements:-BachelorsDegreeorabovewithmajorinMicrobiology-Minimum5-7years’experienceinfoodmicrobiology(industry,researchorlaboratorybased)-WorkingknowledgeofHazardAnalysisCriticalControlPoint(HACCP)principles-KnowledgeofFoodMicrobiologyLaboratoryMethodstheoryandpractice.-Knowledgeofmicrobiologicalsafetyandspoilageoffoodproducts.-Demonstratedproblemsolvingofmicrobiologicalfoodproductissuespreferred.-Knowledgeoffoodmicrobiology,boththeoryandapplied.
求职提醒:求职过程请勿缴纳费用,谨防诈骗!若信息不实请举报。