WORKSHOP – Sanitation under FSMA – July 25 and 26, 2016 – Logan, UT

SANITATION UNDER FSMA – Workshop in Logan, UT July 25th and 26th 2016 This Utah State University Extension Food Safety Program workshop was created and updated for FSMA to help food manufacturing staff upgrade their knowledge of the science and technology of cleaning and sanitizing, in the FSMA era. This workshop is equally applicable to USDA regulated or small operators that might not yet be subject to FSMA. Topics: Sanitation in Regulations (GMPs, FSMA, USDA, 483’s, etc), Environmental Microbial Hazards (Salmonella and L. monocytogenes), What is soil? Cleaner Basics. Sanitizer Basics. Sanitation on the offensive (Sanitation programs). Monitoring, record keeping and training. More: Lectures, discussions and hands-on sessions focus on control of pathogenic and spoilage microorganisms, plant and equipment design, allergen sanitation control, and educational strategies to get your staff integrated into your food safety plan. Participants receive a USU certificate demonstrating knowledge to management and third party auditors. Instructor: Dr. Brian Nummer, PhD. 25 years’ experience in food safety!  Brian.nummer@usu.edu CLICK HERE —>> ...

Career Opportunity – Quality Assurance Manager

Taffy Town, Inc. is celebrating 100 years of creating the finest in gourmet candy, and today is famous for its unique recipe which uses egg whites to create a whipped nougat style taffy. Taffy Town, Inc. is currently hiring a Quality Assurance Manager (see basic description of duties below). The ideal candidate would have experience developing and implementing food safety programs, documentation, procedures, etc. in the food industry. Applicants must have strong knowledge and experience with supporting company and customer QA programs, GMPs, SSOPs, HACCP/HARPC, SQF, and other regulatory programs and audits (internal and third party). This position is also responsible for conducting environmental swabbing, maintaining Kosher certification, assisting in research development activities, and conducting and promoting sanitation training and food safety/quality assurance related education to employees. DESCRIPTION QA Manager over a facility of approximately 50 employees – Help develop and manage GFSI program (SQF certification) – Implement and maintain FSMA compliant food safety program – Perform and document GMP audits – Manage R&D on all current and new product lines Education/Certification Bachelor’s degree required – Food science emphasis preferred, but not required. HACCP certification and SQF certification preferred. Spanish language skills are a plus. Benefits Starting Salary ($45,000 – $55,000 based on experience) Benefits include: – 3 weeks PTO – Health care (100% paid premium) – Profit Sharing retirement plan – Annual bonuses based on company performance. Send resumes or questions to...

News – AACT Rocky Mountain Section participates at SheTech

SheTech Explorer Day is a conference for high school girls 9th through 12th grade. The day-long event will included hands-on workshops in science, technology, engineering, and math (STEM). The ultimate goal is to expose girls to technology in an entertaining atmosphere as well as meet STEM role models to learn more about opportunities in those fields (https://www.uvu.edu/conferences/shetech/index.html) Gwen Evansted from Sweets and current AACT-Rocky Mountain section Chair was invited to give a workshop on “Food Science & Technology – Exploring the wonderful, tasty world of Confectionery Science”. With the help of Silvana Martini, Zachary Cooper, and Nayma Murillo from Utah State University this team of exited candy lovers delivered three 50-min hands-on workshops to girls interested in science and technology. The workshop consisted in describing the role of crystals in different confectionery products. Participants in the workshop were able to explore the differences between grained and non-grained caramel. They were introduced to the concepts behind hard candy and they learned how to make cotton candy. Participants were able to differentiate fat- vs. sugar-bloomed chocolate and the molecular mechanisms responsible for these quality changes in the product were explained. This was indeed an entertaining and informative event resulting in much interest and many follow-up question about food sciences and the confectionery industry in Utah. We hope participants enjoyed the workshop and that we can continue to do this in future...

Career Opportunity – Applications Development

TITLE: Applications Development REPORTS TO: Flavorist, Confectionery LOCATION: Lacey, Washington DEPT: Technical SUPERVISES: None BACK UP FOR: Applications, Technical Sales BACKED UP BY: Applications/ Lab Techs RESPONSIBILITIES OVERALL: Applications for Flavor Development ProjectsPrepare new, innovative, and replicate product for customer requests and demonstrations. Develop professional relationships specifically with customers’ technical and R&D Encourage collaboration within community of Callisons Technical, Inside Sales, Priority Account Sales on converting flavor development into new business. Compose finished goods insights to support Sales & Marketing with reference applications. Coordinate with Flavor Development to drive unique concepts to market Callisons technical capabilities. RESPONSIBILITIES WHICH ARE SPECIFIC TO QUALITY CONTROL: Support customers by leading specific assignments related such as technical troubleshooting Anticipate customers’ process to solve flavor problems AUTHORITY TO INITIATE ACTION, GUARD QUALITY, VERIFY IMPLEMENTING ACTIONS, CONTROL PROCESSING OR PROCESSES: Critique and report effectiveness of applications for evaluating flavors, and flavor in application. Develop proficiency in food and oral care categories to be able to support colleagues across target applications: Confectionery, Oral Care, and Snacks. Evaluate and recommend flavors per application. Build working relationships within technical and professional community to support personal and project development. Strong sensory exposure to guide appropriate screening of flavors in confectionery model systems SPECIFICS: Minimum BS Food Science, Chemistry-related degree, or Culinary Degree and at least 5 years’ experience developing candy/ confectionery products from concept to scale up. Strong hands-on experience developing confectionery formulas and troubleshooting recipe and process. Strong computer skills with focus on documenting formulas and insights. Working relationship with industry partners to network and resolve formulation challenges for internal and customer projects. Experience evaluating appropriateness of ingredients...