THERMAL PROCESS MANAGER
JOB DESCRIPTION
Job Title: Assistant Thermal Process Manager
Department: Thermal Processing
Reports To: Thermal Process Manager (Process Authority)
Position Summary:
The Thermal Process Manager performs duties assigned by the Process Authority. This individual must develop expertise in the development, implementation, and evaluation of thermal and/or aseptic processes. This individual, must have a desire to learn and develop competencies as follows:
1. Develop knowledge of microbial risks, product and packaging characteristics, critical factors, commercial equipment, manufacturing procedures, and their effects on the delivery of a thermal process which maintains product sterility.
2. Develop knowledge of applicable Federal and State regulations.
3. Develop knowledge of the underlying principles, process calculations, analysis tools, and evaluation techniques related to thermal processing.
4. Develop knowledge and understanding of the appropriate design and methods of conducting studies relating to thermal processing of food, such as: heat penetration, temperature and heat transfer distribution studies, thermal-death-time experiments, process validation and verification studies, and applying other scientific methods related to aseptic and/or thermal processing.
5. Develop ability to analyze data generated by scientific studies, and to evaluate the effectiveness of a thermal processing and packaging system to ensure safe and commercially sterile products.
6. Gain experience and develop the ability to identify and evaluate process deviations and spoilage incidents.
7. Develop ability to document process establishment methods and results, and communicate thermal process requirements and recommendations.
8. Learn to perform duties of the Thermal Processing Records Reviewer and the Thermal Processing Technician and fill in when needed.
9. Provide direction and training to Thermal Processing Record Reviewer(s), Retort Operator(s), Retort Clerk(s), and Thermal Processing Technician(s).
Education:
Minimum of B.S.degree in Food Science or related field with a working knowledge of food safety, food microbiology, and food chemistry.
Must complete and be certified by a Better Process Control School Course at earliest opportunity.
Must complete and be certified through various Thermal Process Determination Courses (Examples, TechniCAL, JBT, GMA)
Must complete and be certified in Hazard Analysis and Critical Control (HACCP) procedures.
Must have or develop a mechanical aptitude towards thermal processing operations/equipment.
Areas of Growth:
Must be willing to learn and gain experience with thermal processing calculations & commercial sterilization technologies.
Must continue to expand knowledge through continued professional development
Must be willing to learn and gain experience in all areas of thermal processing such as Hot Fill, Low Acid Canned Foods, Acidified, Aseptic, and Microwave Assisted Thermal Stabilization..
Must be willing to learn and gain experience in experimental design & product development protocols with particular emphasis on how individual ingredients can affect heat transfer rates.
Must be willing to learn and gain experience in proper thermal process filings for new products, processes, and packages..
Must be willing to learn and gain experience in researching emerging and alternate processing technologies and evaluate their applicability to SOPAKCO products.
Specialized Knowledge:
SOFTWARE: Must have computer skills and the ability to learn specific application software such as CALSOFT, DataTrace, Ellab, and NumeriCAL
CONTINUING EDUCATION: Must be a member of, and participate in, the Institute for Thermal Processing Specialists (IFTPS) and other pertinent professional organizations.
CODE OF FEDERAL REGULAITONS: Must become familiar with applicable CFRs (21CFR, Part 113, 21CFR, Part 114, and 9 CFR, Parts 318 and 381.
Essential Functions:
The primary objective of this position is to assist in ensuring product safety by determining the conditions necessary to produce commercially sterile products. This is done by designing, collecting, and evaluating Heat Penetration and Temperature Distribution data collected from each retort, each product, and each package that is thermally processed by SOPAKCO.
Must develop an understanding of retort principles and be able to operate retorts, set up, and manage retort recipes. Must learn to design and conduct temperature distribution and heat penetration tests.
Must learn to collect and maintain appropriate records to demonstrate SOPAKCO’s adherence to regulatory and customer-driven requirements.
Must learn to identify and evaluate process deviations along and make appropriate and dispositions.
The Assistant Thermal Process Manager must develop the ability to recognize retort problems that may detrimentally affect product quality or food safety. The Assistant Thermal Process Manager must learn to communicate those problems, along with possible solutions, to plant management and maintenance.
Must learn to apply solid knowledge of thermal processing in the role of technical troubleshooting, developing a high level of problem solving skills as required.
Must maintain and secure equipment used for collecting thermal processing data.
Establish and maintain respected and professional relationships with key government agencies, regulators who govern thermal processes such as FDA, USDA FSIS, and SC Department of Agriculture as well as other Thermal Process Authorities.
The Assistant Thermal Process Manager must be able to explain thermal process equipment and procedures to auditors of current and potential co-pack customers.
Additional Duties:
To assist as needed in related Food Safety and Quality Control areas such as GFSI Certification, HACCP, Food Defense, Special Claims (i.e. Organic, Halal), Label Review, Specifications, etc.