Monster.ca

Food Safety Manager

Food / Beverage Quality Manager

Quality Assurance Supervisor

Quality Assurance Manager

Executive Chef

A Food Safety Specialist inspects and monitors food safety. May conduct inspections in agriculture or food harvesting, storage and transportation. Inspects and monitors food imports and commercial food processing facilities. Monitors compliance with government safety regulations.

Sous Chef

Chef

Quality Assurance Auditor

Production Plant Supervisor

Food Safety Specialist

Good manufacturing practices (GMP) are the practices required in order to conform to the guidelines recommended by agencies that control the authorization and licensing of the manufacture and sale of food and beverages, cosmetics, pharmaceutical products, dietary supplements, and medical devices. These guidelines provide minimum requirements that a manufacturer must meet to assure that their products are consistently high in quality, from batch to batch, for their intended use. The rules that govern each industry may differ significantly; however, the main purpose of GMP is always to prevent harm from occurring to the end user. Additional tenets include ensuring the end product is free from contamination, that it is consistent in its manufacture, that its manufacture has been well documented, that personnel are well trained, and that the product has been checked for quality more than just at the end phase. GMP is typically ensured through the effective use of a quality management system (QMS).

Good Manufacturing Practices

Hazard analysis and critical control points, or HACCP, is a systematic preventive approach to food safety from biological, chemical, physical hazards and more recently radiological hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level. In this manner, HACCP attempts to avoid hazards rather than attempting to inspect finished products for the effects of those hazards. The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) require mandatory HACCP programs for juice and meat as an effective approach to food safety and protecting public health. Meat HACCP systems are regulated by the USDA, while seafood and juice are regulated by the FDA. All other food companies in the United States that are required to register with the FDA under the Public Health Security and Bioterrorism Preparedness and Response Act of 2002, as well as firms outside the US that export food to the US, are transitioning to mandatory hazard analysis and risk-based preventive controls (HARPC) plans.

Hazard Analysis And Critical Control Points (HACCP)

Location	Median Salary
North Vancouver, British Columbia	$42,000
National	$44,800
Location +/-	-7%Lower
	Search another salary
	Show me related jobs

Location	Median Salary
North Vancouver, British Columbia	$42,000
National	$44,800
Location +/-	-7%Lower
	Search another salary
	Show me related jobs

Salary Estimate for North Vancouver, British Columbia
Nearby Locations...

Salary Details

Boost Your Value

Boost Your Value

Advance your career

Advance your career

Jobs In on Monster

Food Safety Specialist Salary Estimate for North Vancouver, British ColumbiaNearby Locations...

Salary Details

Boost Your Value

Boost Your Value

Salary for Related Jobs

Salary for Related Jobs

Advance your career

Advance your career

Jobs In on Monster

Salary Estimate for North Vancouver, British Columbia
Nearby Locations...