On-Site Food Safety Lead — HACCP, Compliance & Quality

Barry Callebaut Group; Todi; On-site; EUR 45,000 - 50,000; Full time

Job summary

Barry Callebaut Group in San Sisto, Perugia, Italy, is seeking a Food Safety Lead to own the site's food safety systems and microbiology programs, partnering with production, quality and management to drive root cause analysis and corrective actions.

The role requires a degree in Food Science or Microbiology, 3-6 years in food safety, strong HACCP/EMP/FSSC knowledge, fluency in English, and an on-site, permanent, full-time arrangement with ~10-20% travel across Europe.

Qualifications

• Degree in Food Science, Microbiology or related field (or equivalent experience).
• 3-6 years of experience in food safety within manufacturing (FMCG/food industry).
• Fluent in English.

Responsibilities

• Develop and maintain food safety procedures for the plant based on global standards.
• Ensure compliance with HACCP and other food safety regulations in daily operations.
• Conduct regular audits and inspections of production, storage and hygiene practices.
• Train employees on food safety, GMP, hygiene and pest control standards.
• Monitor food safety results (e.g. EMP, sanitation) and take action when needed.
• Maintain and update HACCP plans, CCP/OPRP documentation and related records.
• Investigate food safety incidents and implement corrective actions to prevent recurrence.
• Work closely with Production and Quality teams to identify and reduce risks.
• Manage pest control activities and cooperate with external vendors.
• Ensure proper validation of CCPs, OPRPs and allergen controls (where applicable).

Skills

Food safety

HACCP

GMP

Root cause analysis

Cross-functional collaboration

Training & coaching

English fluency

Education

Degree in Food Science, Microbiology or related field

Job description

Barry Callebaut Group in San Sisto, Perugia, Italy, is seeking a Food Safety Lead to own the site's food safety systems and microbiology programs, partnering with production, quality and management to drive root cause analysis and corrective actions.

The role requires a degree in Food Science or Microbiology, 3-6 years in food safety, strong HACCP/EMP/FSSC knowledge, fluency in English, and an on-site, permanent, full-time arrangement with ~10-20% travel across Europe.