Regulations\Knowledge

CIP (Cleaning In Place) and SIP (Sanitizing in Place) Systems; Knowledge of preventive maintenance of machinery and equipment; Canadian Food Inspection Agency (CFIA) regulations; Good Manufacturing Practices (GMP)

Personal Suitability

Team player; Excellent oral communication; Excellent written communication; Organized

Ability to Supervise 16-20 people

Work Conditions and Physical Capabilities Attention to detail

Work Site Environment Cold/refrigerated

Own Tools/Equipment Steel-toed safety boots

Workers Supervised

Labourers in food, beverage and tobacco processing; Industrial butchers and meat cutters, poultry preparers and related workers

Work Setting

Meat processing and/or packing plant/establishment

Additional Skills

Prepare production and other reports; Train staff/workers in job duties, safety procedures and company policies

Specific Skills

Identify, evaluate, control and prevent hazards at all stages of the food production process

Experience Experience an asset

Credentials (certificates, licences, memberships, courses, etc.)

Hazard Analysis and Criticial Control Points (HACCP) Certification

Education Bachelor's degree

Languages English