Plant Sanitation Manager

WK Kellogg•Battle Creek, MI

2d•$110,000 - $130,000

About The Position

WK Kellogg Co seeks a Plant Sanitation Manager to oversee sanitation programs and processes at a food manufacturing facility. The role monitors and supervises cleaning of production equipment and the facility to ensure food safety compliance, while maintaining sanitation department efficiency and supporting continual improvement of food safety programs. The manager develops and maintains the Master Sanitation Schedule, Pest Control Program, Environmental Monitoring Program, and related documentation; ensures appropriate staffing and supervises sanitation staff; and manages chemical inventory and supplier coordination. The position leads annual allergen and pathogen validation for production lines, including validation following equipment modernization, and supports hygienic design reviews for equipment and facility layouts. The role supports internal and external audits, provides documentation, and investigates and resolves sanitation issues and audit non-conformances. It applies HACCP and microbiological principles, verification and validation methods, food-borne pathogen knowledge, and experience with COP and CIP operations. The manager also addresses environmental sanitation challenges using knowledge of sanitizing applications and food laws and Canadian and international standards and regulations. A bachelor’s degree in food science, chemical engineering, or a related field and at least three years of qualifying experience in a food manufacturing facility are required. Salary is $110,000–$130,000. The position requires the ability to work a full shift, arrive on time, work overtime as needed, and follow the schedule required to meet job requirements, with or without reasonable accommodation.

Requirements

Bachelor’s degree in food science, chemical engineering, or a related field.
At least three years of experience as a Plant Sanitation Manager, Production Supervisor, Staff Supervisor, Maintenance Planner, or in a closely related occupation in a food manufacturing facility.
Knowledge of HACCP principles and basic microbiological principles.
Knowledge of verification and validation methods and food-borne pathogens.
Experience with COP (Clean-Out-of-Place) and CIP (Clean-In-Place) operations.
Knowledge of diverse sanitizing applications, food laws, and Canadian and international standard regulations.
Ability to work a full shift, arrive on time, work overtime as needed, and follow the schedule required to meet job requirements, with or without reasonable accommodation.

Responsibilities

Oversee the development and implementation of sanitation programs and processes for the manufacturing facility.
Monitor and supervise cleaning of plant production equipment and the facility to ensure compliance with food safety requirements.
Ensure employees follow company policies and procedures while maintaining sanitation department efficiencies at or above established standards.
Support the commitment to and continual improvement of food safety programs.
Develop and maintain the Master Sanitation Schedule, Pest Control Program, Environmental Monitoring Program, and related documentation to verify sanitation effectiveness and control contamination risks.
Ensure appropriate staffing levels for sanitation activities and supervise sanitation staff.
Manage chemical inventory quantities and coordinate with chemical suppliers on training and sanitation-related issues.
Lead annual allergen and pathogen validation activities for production lines, including line validation for process changes resulting from equipment modernization.
Support hygienic design reviews of equipment and facility layouts for cleanability and contamination-risk reduction during new installations or modifications.
Support internal and external audits by providing documentation and ensuring compliance.
Investigate and resolve sanitation-related issues, including non-conformances identified during FDA, SQF, and MDARD audits.
Apply HACCP principles and basic microbiological principles.
Apply knowledge of verification and validation methods, food-borne pathogens, and COP and CIP operations.
Address environmental sanitation challenges using knowledge of sanitizing applications, food laws, and Canadian and international standards and regulations.