Remote Independent Contractor – Food Safety Consultant @ J. J. Keller & Associates, Inc.

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J. J. Keller & Associates, Inc. is a North American organization providing innovative safety and regulatory compliance guidance and solutions to organizations across the U. S. and Canada. For over 70 years, organizations of all sizes have relied on J. J. Keller to help them create safe work environments for their employees and comply with ever-changing regulations. As we look to expand our service offerings, we are seeking to add an Independent Contractor to our EHS Consulting practice who has subject matter expertise in Food Safety (e.g., FDA, GFSI, USDA, state agency) regulations. This opportunity is for an Independent Contractor only and does not constitute an employment relationship. Independent Contractors must reside in the U. S. and be legally authorized to perform services within the United States.

To be considered as an Independent Contractor, individuals must:

• Operate as an independent safety consulting business (e.g., sole proprietor, incorporated entity, or equivalent)
• Provide services to multiple clients and maintain a non-exclusive consulting practice
• Supply their own tools, methodologies, instructional materials, and business processes necessary to deliver services
• Be responsible for all taxes, insurance, and business-related expenses
• Provide their own computer, equipment, and tools necessary to perform services
• Maintain appropriate professional liability coverage, as required under the contractual agreement

Travel requirements vary based on client engagements, audit needs, and training delivery, and are defined by project or statement of work. 

Type of Services Requested

• Provides consulting and expert advisory services and recommendations to internal and external clients on matters related to food safety with an emphasis on the compliance of plans, programs, policies, and procedures with regulatory requirements. 
• Conducts on-site food safety audits and gap assessments, develops audit/assessment reports with comprehensive findings and recommendations, develops and reviews food safety and/or HACCP plans, and develops other relevant deliverables including policies, procedures, or guidance documents.
• Assists clients in implementing Federal and State level food safety requirements as related to client program areas.
• Provides expert technical assistance with the identification of known and/or potential food safety hazards.
• Reviews, analyzes and suggests revisions of food safety/HACCP plans for their compliance with current rules and regulations.
• Prepares and conducts food safety-related training courses addressing applicable regulatory compliance requirements and builds competency in essential food safety topics, such as Basic HACCP and core GMP practices, with flexibility to provide customized, client-specific training.
• Maintains a high level of regulatory expertise and awareness of market trends; monitors and assists with the interpretation or implementation of new or revised food safety policies or procedures and assists with compliance.
• Presents either live or virtually at JJK or client-sponsored events, trade shows, webcasts, or other client-facing events, including the development of presentations and materials.
• Suggests new products/services and revisions of existing products/services.

Qualifications

Education & Certifications

• Bachelor’s degree in Food Technology, Food Science, Food Safety & Quality Assurance, Food Engineering, or related Science discipline.

• Demonstrated qualification as a Preventive Controls Qualified Individual (PCQI), including either:
  • Completion of FDA-recognized PCQI training (e.g., FSPCA curriculum), or
  • Documented experience developing and implementing FSMA-compliant food safety plans.
• Qualified Individual (QI) based on 21 CFR Part 117
• Certification(s) related to food safety are expected and may be required for select industries/topics, including but not limited to:
  • Certified Professional – Food Safety (CP-FS)
  • Certified Food Protection Professional (CFPP)
  • Valid PCQI & HACCP certifications
  • FSMA Train the Trainer certified
  • Certified Food Manager (CFM)

Experience:

• 5+ years of experience overseeing food safety compliance with primary experience in processing, manufacturing, or distribution of food, beverages, and other goods meant for human consumption. Experience in the beverage bottling industry a plus.
• Ability to navigate food safety regulations and policies with a strong, comprehensive understanding and knowledge of the food safety regulatory landscape.
• Ability to perform gap assessments and guide program development, implementation, and audit and inspection preparation.
• Expertise in conducting mock audits and mock recalls in food manufacturing or distribution settings.
• Ability to help businesses identify and mitigate potential food safety hazards, as well as review, develop, and implement food safety programs and prepare for audits and inspections.
• Experience providing training and coaching to employees on food safety practices and procedures.

Other Skills/Qualifications:

• Must be proficient in the use of a PC and MS Office Suite and be comfortable working through a Virtual Desktop setup.
• Excellent communication skills – verbal, written, and presentation.
• Demonstrated ability to work effectively with associates and client representatives at all levels.
• Ability to research, analyze and interpret information from a variety of sources.
• Ability to plan projects and meet deadlines, working both independently and in a team environment.
• Ability to effectively utilize technology/tools to communicate/deliver training in multiple formats.
• Ability to assess audience’s engagement and understanding of material and to adjust content and presentation style as appropriate.
• Understanding of sales, marketing, and business finance concepts/applications.

Physical Requirements

Work is performed primarily in a standard office environment. Work involves operation of personal computer equipment for extended periods of time. Travel to customer sites and/or industry and training events is required.