Factory Hygienist Specialist

Factory Hygienist Specialist

• Ensure that factory sanitation programs are effectively implemented, validated, and maintained to ensure that all products are manufactured in a sanitary and wholesome environment. This includes assessment of the sanitation and hygiene of the facility environment (internal/external) as well as the processing and supporting equipment. Ensure that validated sanitation standard operating procedures (SSOP’s) are in place for all sanitation and cross contact (including allergen) management needs. Ensure that effective/efficient cleaning frequency is managed through a master sanitation schedule (MSS). Coordinate activities with sanitation manager and operations required to ensure the consistent use of the program procedures. Ensure that this cleaning program complies with Nestlé internal policies and procedures, as well as with any regulatory (federal, state, local) requirements. Be the primary contact with 3rd-party sanitation partner and ensure that joint factory specific objectives are established and achieved.

• Manages the factory integrated pest management (IPM) program and ensures that it has been implemented and maintained effectively to support a pest-free environment. The factory hygienist must be knowledgeable and trained in IPM principles. As manager of this program, the hygienist will be the primary contact with the 3rd-party pest control partner and ensure that joint factory specific objectives are established and achieved.

• Actively involved in hygienic design and zoning review processes at the factory for existing and new process equipment as well as the facility structure, including early management of design and capital review process. Provides leadership/direction in hygienic design.

• Administers and manages the factory sanitation, GMP and other related hygiene inspection programs. This includes the management and communication of a formalized corrective action process to drive continuous improvement. Also, acts as the chemical vendor liaison for the factory and coordinates the vendor visits and needed support.

• Coordinates hygiene training and development of employees for all factory hygiene programs (areas include sanitation, GMP, IPM, allergens, and hygienic engineering). Promotes quality and hygiene awareness throughout the factory through participation in communication meetings. Active participant in Quality training for the factory and contractors.

• Active member of the factory Hazard Analysis and Critical Control Point (HACCP) / Food Safety Team. Duties include supporting pre-requisite program (PRP) verification activities and providing the link with these activities back to the Food Safety Team.

• Ensure that the cleaning validation and allergen validation programs meet Nestle and regulatory guidelines. Also, check on scheduled program completion by operations management.

• Ensures compliance with all regulatory and Nestlé guidelines pertaining to safety, health, and environmental.
• To be part of the culture change towards behavioral safety improvement.

• Supports key Nestlé Continuous Excellence (NCE) initiatives.

• Receives minimal supervision and direction from Quality Manager. Direction consists of clarification of factory and department policies, priorities, and goals.

• Direct management responsibility for pest control and sanitation 3rd-party partners.
• Coaching and verification of cleaning effectiveness performed by operations sanitation members.
• Absence: In the absence of this person, the responsibilities of this position are delegated to the other Quality team members reporting into the Quality Manager.

• Direct ability to impact product quality and ensure only quality product is delivered, ensuring no recalls or product loss.
• Contribute to the quality departmental budget achievement.
• Innovation/renovation: Support the active participation of all team members in improvement activities and programs. Manage the development and implementation of (food safety) projects assigned to enable achievement of business objectives, utilizing NCE techniques.

• B.S. Degree in Microbiology, Food Science /Technology, or related field preferred.

• Prefer individual with professional GMP/Sanitation training.
• Prefer individual completed Pest control training (i.e. State Pesticide Certification, Purdue Correspondence Course).
• Minimum of 3-5 years in food plant sanitation, quality/supervisory experience preferred.

• Knowledge in food safety / HACCP / Food Safety Modernization Act (FSMA) / Global Food Safety Initiatives / 5S & GMP (Good Manufacturing Practices).
• Basic knowledge in hygienic design, quality management, project management, competent in analytical / microbiological lab environment

• Effective communication skills and ability to train, facilitate, and has good supervisory skills.
• Courage to escalate; strategic thinker; self motivation
• Mental stamina to resolve issues day in and day out
• Developed coaching / problem solving skills
• Ability to interpret data and make decisions on that basis
• Ability to work under pressure and remain calm
• Ability to set priorities and delegate activities
• Ability to have dialogue with all levels in the factory
• Ability to interpret / learn piping and instrument diagram (P&ID) and computer aided design (CAD)
• Computer skills to include proficiency with the Microsoft Office software.

• Courage: linked to people’s confidence in their capabilities and judgment. It allows them to make decisions or choices, at the same time evaluating the risks and being conscious of their responsibilities.
• Results Focus: the drive to meet or exceed ambitious performance objectives and quality standards, deliver business results and continually find sustainable improvements in methods and processes.
• Impact/Convince Others: convincing others, either directly or using appropriate third parties, in order to get their commitment to ideas projects or actions that are in the company’s interest.
• Proactive Cooperation: working collectively with others within & across organizational boundaries in service of common objectives. Being able to build constructive and effective relationships, and to maximize team and colleague contributions to achieve organizational goals.

• Note: Nespresso is not a federal contractor and does not maintain affirmative action programs