Meat Safety Scientist & Thermal Processing Advisor

Jobtailor; Northern (KY); Hybrid; USD 120,000 - 180,000; Full time

Job summary

Jobtailor is seeking an experienced food safety consultant to validate lethality models and target log reductions for poultry, beef, and pork. You will translate complex science into clear guidance for home cooks and legal teams.

Applicants should hold an advanced degree in food science or related fields and possess HACCP experience, knowledge of USDA-FSIS Appendix A and FDA Food Code, and prior consulting experience.

Qualifications

• Advanced degree in Food Science, Food Microbiology, Meat Science, or Thermal Processing.
• Knowledge of USDA-FSIS Appendix A and FDA Food Code.
• Knowledge of Salmonella and E. coli lethality kinetics.
• Real HACCP experience.
• Understanding of meat/poultry manufacturing.
• Ability to translate dense food science into language understandable to home cooks and legal teams.
• Previous consulting or product advisory experience.
• Ability to provide straight, evidence-based recommendations.

Responsibilities

• Sanity-check cumulative lethality and time-temperature models against real science.
• Determine appropriate log reduction targets for poultry, beef, and pork, including ground and intact products.
• Evaluate D-values, z-values, and whether carryover cooking can count toward safety.
• Review customer-facing safety terminology such as “Safe to Eat” and “Pasteurized.”
• Advise on launch readiness and identify areas needing further work.

Skills

Food Science

Food Microbiology

Meat Science

Thermal Processing

Lethality Modeling

D-Values Evaluation

Z-Values Evaluation

Communication

Advisory Skills

Education

Advanced degree in Food Science

Tools

USDA-FSIS Appendix A

FDA Food Code

HACCP

Job description

Jobtailor is seeking an experienced food safety consultant to validate lethality models and target log reductions for poultry, beef, and pork. You will translate complex science into clear guidance for home cooks and legal teams.

Applicants should hold an advanced degree in food science or related fields and possess HACCP experience, knowledge of USDA-FSIS Appendix A and FDA Food Code, and prior consulting experience.