Food Safety Assessor - Contract Role

August 12, 2016 at 7:49 AM

Food Safety Assessor – Contract Role

Are you an Auckland based food safety specialist looking for a long term part time contract role?

We need a self directed, experienced food safety professional to:

1. Conduct assessments of food importers, brokers and brand owners for a    major food retailer

2. Conduct internal food safety programme (National Programme) audits of a franchised storage and transport business nationwide

This role also has the potential to grow into a broader position that may include development of food safety management systems (FCPs, NPs, RMPs) and other consultancy activities.

The contract role will be for 15-20 hours per week initially. Working from home and flexible hours of work are possible. Assessments are typically conducted in the Auckland region, although some nationwide travel is required.

Skills and knowledge required:

  • a tertiary qualification in a food science related discipline
  • several years' experience in the New Zealand food industry in a quality or technical role
  • a detailed working knowledge of the ANZ Food Standards Code, NZ domestic food legislation, and in particular the Imported Food requirements
  • ability to work with a wide range of customers who have varying degrees of knowledge about New Zealand's regulatory requirements

You will receive training to ensure that you fully understand our customers'  requirements.

For more information on our business please check out our website (www.assuredfoodsafety.co.nz). If you want to discuss this role further please contact Shane Hopgood on 09 846 8492.



Tags: food safety role food safety auditor part time food safety role contract food safety specialist
Category: News

Categories


Tags

Alcohol in kombuchaCross contamination E coli 0157Internal Audit trainingTop 5 Food Safety TopicsDietary Supplements requirementsFood Safety ToolkitHepatitis A in frozen berriesFood fermentationEnvironmental swabbingpreservatives in meatFood Safety postersWSMP templateHepatitis in frozen berriesFood business registrationFood Safety Buddy magazinefish processingSignificant amendments to Food Control Plansforeign object auditsFood Standards Code Fermenting vegetablesListeria Outbreak Rock Melonfood safety rolePrivate Labelsalami food safety guidelinesSalami manufactureCountry of Origin labelling for foodListeria swabbingListeria outbreakFood Fraudhow to determine shelf life of foodsFood Control Plan evaluationNational Programme guidelinesEgg labellingfood safety auditorhydrogen cyanide and apricot kernelsfood standards code indexlisteria online trainingMeat smokingallergen labellingNational ProgrammeAlcohol labelling guideUCFM Guidelinespart time food safety roleSummary of Changes to Food Standards CodeHeat treatments for meat and seafoodFood Act 2014 resourcesfood and botulism riskweights and measuresgluten freeshelfe life guidelinessulphites in meatfood industry crisis managementFood safety training resourcesStorage of meat and seafoodfood packagingpreserving food with acidsFood safety culturereview of food traceability practicesalcoholic beverages composition requirementsRMP resourcesFood Protection Forumcustom Food Control PlanFood Safety WatchCalculating alcohol in brewed soft drinksHepatitis AOffice administrator positioncarbon monoxide in fish processingDehydrating foodsFood labelingTemplate Food Control PlanHPPHACCP podcastListeria monocytogenes in ready to eat foodAllergen managementcontrol of Hepatits A in berriesHome based food businessesLaboratory training coursesfresh produce sanitationfood preservationFood Safety training coursescontract food safety specialistPreparing food industry sanitisersNovel foodsCooking meat and seafoodFood Allergen Portalirradiated foodHot holding meat and seafoodFeeding food waste to pigsE coli 0157 sous vide for foodserviceFood Fraud ToolkitMicrobiological Limits in Foodsous videFood Recall guidelinesfood safety programme templatesFree Listeria training moduleNPDFCP evaluationSelf supply waterBacterial levels in foodfood defenceTotal Diet SurveyCustomise Your National ProgrammeFront of pack labellingFood Notice for Food Control Plans and National Programmes Food Act 2014 exemptionsFood Regulations 2015Hemp seed can be sold as foodHamburger meat cookingfood legislation updatesLupincrisis management guidelinesNational ProgrammesCommercial sterilisationFood processing criteriaWhich microbiological limits do I useGuidelines for National ProgrammesCalculate sanitiserHACCP trainingTemplate FCPListeria samplingRMP template formsbrix pH and water activityshelf life determinationSushi guidelinesListeria testing of ready to eat foodsmetal detector functionalityLabelling of irradiated foodMicrobiological reference criteriaFood allergensImported forzen berriesfood safety updatesFood Safety data captureFSSC 22000Hemp seed food labellingglazed seafood weightsFood allergenFood Act 2014Egg shelf lifeStandard 1.6.1 Listeria testingMy Food Planx ray detector functionalityNovel food processing technologiesfood allergen labellingFood safety governanceFood Recall ProceduresHigh Pressure Processingfood weights and measuresFood premises requirementsFSANZ Food Allergen PortalStandards for food premisesFurther Processing guidelinesfood traceabilityHousehold RefrigeratorsFood Standards Code revisionNew Product Developmentsale of raw milkFoodRecall templatelabel reviewsWater activity seminarAcidifying FoodDrying fruits and vegetables for food safetyMilk allergen in dark chocolateWinemakers Food Safety Templateweights and measursrare or lightly cooked meat guidelinesListeria monocytogenes in ready to eat foodsPathogen swabbingpre-op inspectionsFood labellingfood contact packagingraw milkHurdle TechnologyFood safety trendsNational Programme guidanceraw milk safetyListeria trainingcarbon monoxideAssured Food Safety new websiteapricot kernels and food safetyListeria guidelinesConcentration and DryingHPP for milkAcidificationmodified atmosphere packingDomestic fridgesHealth Star Ratingvacuum packing


Archive