Hygiene Lead

About the role

The Hygiene Lead will oversee, support, and govern hygiene at the Hunt Valley Plant facility. They will ensure quality, food safety, and operational expectations are met while preventing sanitation and hygienic design-related food safety failures.

Responsibilities

• Oversee plant sanitation and GMP compliance through managing pest control and environmental control programs and ensuring appropriate corrective actions when gaps exist
• Lead and manage the plantwide sanitation program to achieve key indicator results supporting site strategic objectives, goals, strategies, and measures
• Develop, validate, and implement sanitation practices including SOPs, cleaning practices, CIP & COP methodology, and the selection & use of cleaning chemicals
• Develop and deliver training materials
• Work within the McCormick High-Performance Cultural Framework, actively teaching, coaching, developing, and mentoring sanitation
• Audit Master Sanitation Schedule (MSS) and complete RCCA on issues identified
• Support, including training, troubleshooting, and some maintenance, to the production sanitation systems, equipment, and tools

Qualifications

• BSc in Food Science, Sanitation, Food Safety, Chemistry, Biology, Engineering, Food Technology, Microbiology or a related technical field of study in the applied sciences or comparable experience in lieu of a degree
• Current advanced working knowledge in sanitation, HACCP, microbiology, pest control, and quality systems
• Experience with core sanitation services to include cleaning (wet and dry, COP and CIP), validation, and verification of sanitation systems
• Experience working with SAP & MES software systems
• Demonstrated ability to influence, change thinking, and lead change efforts across the organization without direct line reporting
• Excellent written and verbal communication skills with the ability to break down complex tasks
• Proven problem-solving skills leading to recommending and implementing solutions, often with incomplete or inconclusive information
• Demonstrated ability to apply risk management principles that support both internal and external customer requirements
• Leadership: Management responsibility for the Hygiene team, including management of people, defining roles and responsibilities, planning for the department’s future needs and operations, counselling employees on performance, and contributing to employee pay decisions/changes

Preferred Qualifications

• Degree in Food Science, Sanitation, Food Safety, Chemistry, Biology, Engineering, Food Technology, Microbiology or a related technical field of study in the applied sciences
• Minimum 7 years of experience in the food, beverage, flavor, ingredient, and/or pharmaceutical industry
• Minimum 5 years in a manufacturing plant environment