Food Safety and Quality Consultant

Stafflink; Ottawa; On-site; CAD 60,000 - 80,000; Full time

Job summary

A government client seeks a Food Safety and Quality Consultant to enhance food production operations. The role focuses on assessing safety risks and recommending improvements. Candidates should have a degree in Food Science or related fields, alongside relevant food safety experience.

Qualifications

• Minimum 24 months experience in creating HACCP-based food safety plans.
• Minimum 24 months experience in analyzing food safety deviations.
• Experience in commercial foodservice settings utilizing cook-chill, sous-vide.

Responsibilities

• Conduct assessments of food production operations.
• Provide actionable recommendations for enhancements.
• Deliver educational resources and training programs.

Skills

Food Safety

Quality Assurance

HACCP Systems

Root Cause Analysis

Education

Bachelor's degree in Food Science, Microbiology, or Food Engineering

Job description

Our federal government client is seeking a skilled and motivated Food Safety and Quality Consultant to support their Food Production Centres. This is a highly important role, involving the detection of any food safety and quality risks and proposing corrective steps. Apply today!

Key Responsibilities :

Conducting assessments of existing food production operations at Food Production Centres.

Pinpointing operational shortcomings and provide actionable recommendations for enhancement.

Creating and delivering educational resources and training programs to support process improvements.

Examining serious food safety events, evaluating associated risks to product integrity, and proposing effective corrective measures.

Experience and Qualifications :

Bachelor's degree in Food Science, Microbiology, or Food Engineering

A minimum of 24 months of experience, within the past 84 months, in creating HACCP-based food safety plans for commercial or institutional foodservice operations.

A minimum of 24 months of experience, within the past 84 months, in analyzing food safety deviations—including assessing product safety, conducting root cause analyses, and recommending corrective actions.

Experience in commercial or institutional foodservice settings utilizing cook-chill, sous-vide, and reduced oxygen packaging methods.

Experience in creating and / or presenting training materials on Food Safety, HACCP systems, or Good Manufacturing Practices for commercial foodservice operations, such as food manufacturers, processors, restaurants, caterers, hotels, or institutional facilities.