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Job Title: Food Safety and Quality Intern

Position Summary:

Support Quality Control Department initiatives and projects.

Timeline May-August annually

Essential Duties:

20% Perform, support, and shadow Quality Control Department

Collaborate with internal customers to meet a common goal

• Key areas for learning include: Sanitation and environmental monitoring, pest control, product testing (QA and QC), GMP audits and inspections, Food Safety Plan (including HACCP Program and Preventive Controls), allergens, SQF, CAPA/RCA/nonconformances, and Regulatory basics for plant.

75% Coordinate and assist in key Food Safety and Quality initiatives and projects.

Specific initiatives and projects will be identified 30-90 days prior to the start of the internship, based on business need and intern interests.

• Possible projects include: Food Safety Plan and SQF review and verification, Food Safety Culture, Plant and Department Training Improvements, Data Analysis, Food Safety Day celebration, Improvement and Validation of Key Food Safety Programs

5% Perform miscellaneous job-related duties as assigned

*Minimum Experience: * Less than 1 year

Additional information: Seeking a Food Science Degree or related (in-process)

At Sophomore level or higher

Minimum Qualifications Education, Skills and Abilities:

Bachelor Degree (in-process)

Major: Food Science

Skills and Abilities:

1) Safety and Security:

Observes safety and security procedures, Reports potentially unsafe conditions, Uses equipment and materials properly.

2) Initiative:

Volunteers readily, Seeks increased responsibilities, Asks for and offers help when needed.

3) Judgment:

Exhibits sound and accurate judgment, Includes appropriate people in decision-making process.

4) Problem Solving:

Identifies and resolves problems in a timely manner, Works well in group problem solving situations.

5) Communication:

Listens and gets clarification, Responds well to questions. Excellent communication skills and ability to work with all levels of process personnel.

Organizational Relationships:

Internal Stakeholders:

• Manufacturing departments
• Quality Assurance

Supervisory/Functional Management Requirements:

Individual contributor no supervisory responsibility and no direct budget responsibility

Working Conditions and Physical Demands:

Physical:

While performing the duties of this job, the employee is frequently required to taste or smell, talk, hear, and use fingers, hands and arms. There will also be occasional standing, walking, and sitting.

There is frequent lifting of up to 50 pounds. The employee will frequently be exposed to moving mechanical parts

Sensory:

Specific vision requirements are close and color vision.

The noise level for this position is usually moderate.

Mental:

Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.

Equal Employment Opportunity:

BandG Foods is an equal

opportunity/affirmative action employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, genetic information, national origin, disability status, protected veteran status, or any other characteristic protected by law. If youd like more information about your EEO rights as an applicant under the law, please see

www1.eeoc.gov/employers/upload/eeocselfprint_poster.pdf.

Equal Opportunity Employer - minorities/females/veterans/individuals with disabilities/sexual orientation/gend r identity