Food Safety & Sustainability Risk Manager at The Coca-Cola Company

Position Overview

Develop and implement strategies and programs to mitigate and manage food safety and sustainability risks across the Business Unit,; this includes ensuring that customer requirements and legislative changes are appropriately reflected in these programs to strengthen compliance.

Function Related Activities/Key Responsibilities

• Raising the profile of food safety across the system and ensuring food safety is embedded in the culture of the organization.
• Risk management strategy and implementation of localized programs within the TCCC? framework, to safeguard product integrity, associate safety and environmental programs, focusing on Company and regulatory requirements with relation to:
• Implementation of "Quality by Design" in stage and gate processes which includes post launch review of new innovations
• Co-packer mapping according to requirements with a clear view to understanding and managing requirement and capability risk
• Facility risk
• E&S sustainability risk and improvement programs
• Fit for purpose governance programs supporting core supply chain models :
• Low acid governance programs at BU and facility level
• Agricultural ingredient risk management working together with supply chain functions
• Develop and maintain strong connections with academia, external associations and industry experts to continually enhance expertise for the changing landscape (regulatory, analytical, etc.).
• Provides technical assistance and consulting support in handling quality issues, disseminating best practices and enabling compliance to requirements.

Education Requirements

• Degree in Food Science/technology or Engineering related required

Related Work Experience

• 10+ years of related work experience in Food and beverage industry across various disciplines would be beneficial

Functional Skills

• Knowledge of risk management practices
• Environmental and safety requirements
• Strong Microbiological Experience
• Food Safety: Ability to understand physical, chemical and microbiological causes of food and water contamination and design strategies to address these risks
• Production Processes: Knowledge of beverage manufacturing processes. These include emulsification, blending solids, blending liquids or juices, carbonation, filling, water treatment, packaging, cleaning and sanitation, or refrigeration technologies.