[ref. o41619002] Laboratory & QA Regulatory Specialist

Laboratory & QA Regulatory Specialist

Reports To: QA Manager

Job Summary:

Requiring a broad knowledge in food safety, food science, and compliance with industry standards such as the SQF (Safe Quality Food) certification, HACCP, FSMA, and Codex Alimentarius.

Duties/Responsibilities:

1. Olive Oil Sensory Analysis:

• Perform organoleptic evaluations of EVOO, assessing factors like aroma, taste, color, and texture.
• Detect sensory defects (e.g., rancidity, fustiness) based on international standards such as IOC or Codex Alimentarius.
• Conduct panel training and maintain calibration of internal tasting panels.

1. Chemical and Analytical Testing:

• Perform chemical analyses of olive oils, including peroxide value, free fatty acids, UV absorbance (K232 and K270), and other standard parameters.
• Use gas chromatography, spectrometry, and other laboratory equipment to evaluate fatty acid composition, sterols, and other quality indicators.
• Ensure compliance with ISO, AOCS, and other industry standards for olive oil testing.

1. Laboratory Management:

• Operate and maintain lab equipment used for chemical testing.
• Develop and implement laboratory protocols for olive oil analysis.
• Collaborate with external labs for additional testing as required.

1. Food Safety & Quality Assurance:

• Serve as the backup for the QA and Regulatory Manager, overseeing food safety programs, regulatory compliance, and quality systems.
• Ensure compliance with FSMA, HACCP, and SQF food safety regulations, conducting risk-based preventive controls and audits.
• Collaborate in the development and maintenance of the Food Safety Plan, including hazard analysis and preventive controls.

1. Regulatory Compliance:

• Monitor and ensure product compliance with food safety regulations, including the Codex Alimentarius standards for olive oils and the FDA’s FSMA requirements.
• Review and update labeling to ensure it meets domestic and international regulatory requirements.

1. Documentation and Reporting:

• Maintain accurate records of sensory and chemical tests.
• Prepare reports for internal stakeholders and regulatory bodies.
• Assist in preparing for audits and regulatory inspections.

Required Qualifications:

• Education: Bachelor’s degree in Food Science, Chemistry, Microbiology, or related field.
• Experience:
• Minimum 5 years of experience in food or related testing and sensory analysis.
• Strong laboratory experience in chemical analysis and quality control of food.
• Background in food safety regulations (HACCP, FSMA, SQF).
• Skills:
• Expertise in sensory analysis techniques and olive oil defect detection.
• Strong knowledge of olive oil chemical standards and testing methods (e.g., ISO, AOCS standards).
• Familiarity with food safety management systems such as HACCP, SQF, and Codex Alimentarius.
• Proficiency in regulatory compliance for the food industry.
• Strong analytical, organizational, and communication skills.

Preferred Qualifications:

• Certification in sensory analysis for olive oils from IOC or equivalent.
• Experience with auditing or food safety regulatory roles.
• Knowledge of FSVP regulations for food imports.

Required Skills/Abilities:

• Attention to detail and precision in sensory and chemical analyses.
• Strong understanding of regulatory frameworks and the ability to implement them.
• Ability to work collaboratively with cross-functional teams and external labs.
• Strong problem-solving skills and ability to manage multiple projects.

Physical Requirements:

• Prolonged periods sitting at a desk and working on a computer.
• Must be able to lift at least 30 pounds at times.
• Prolonged periods of standing at times.

Additional Information

PTO, holidays, health, dental, life insurance, and 401K participation. Equal Opportunity Employer.