QA Senior Scientist Food Safety

New Belgium Brewing•Fort Collins, CO

8d•$60,000 - $75,000

About The Position

This position plays a critical role in both program guidance and continuous improvement within the QA department, with a specific focus on food safety systems, regulatory compliance, and risk-based prevention across brewing, packaging, warehousing, and distribution. The Senior Scientist - Food Safety will be expected to demonstrate strong leadership capabilities while driving food safety initiatives that protect consumer health and brand integrity, fostering a collaborative, high-accountability team environment.

Requirements

Bachelor’s Degree plus eight (8) years of related experience
Experience in f ood safety/quality assurance at food or beverage manufacturing facility; brewery experience strongly preferred.
Expert working knowledge of disciplines related to assignment (e.g., Analytical Chemistry, Microbiology, Sensory, Packaging Quality, Raw Materials Quality)
Demonstrated experience with HACCP and FSMS Preventive Controls implementation, verification, and documentation.
Working knowledge of GFSI-aligned standards (e.g., BRCGS, SQF, FSSC 22000) and audit readiness expectations.
Strong competency in root cause analysis tools (5-Why, fishbone) and CAPA management.
Strong communication skills with proven ability to influence cross-functional partners and drive consistent execution.
Demonstrated ability to develop, deploy and improve process
Excellent communication, documentation and writing skills
Advanced computer skills ( Microsoft Office Suite )

Responsibilities

Serve as a technical leader and key member of the Food Safety / HACCP Team, supporting risk assessments, program governance, and continuous improvement.
Maintain readiness and compliance with applicable regulations and standards (e.g., FSMS Preventive Controls, state/local requirements, internal standards, customer requirements, and third-party audit schemes).
Own or co-own key programs and policies, such as: food defense and food fraud; master sanitation program and verification; supplier approval and ingredient risk management (in partnership with procurement); traceability and mock recall; and allergen management program.
Partner cross- functionally to ensure process controls are practical, measurable, and embedded into daily operations.
Anomaly and Trend Analysis Expertise in detecting and responding to food safety anomalies across raw materials, brewing, packaging, sanitation, and finished goods handling.
Proficient in root cause analysis of food safety deviations (e.g., sanitation failures, allergen cross-contact risk, chemical contamination risk, foreign material, pest activity).
In-depth knowledge of microbiological, chemical, and physical food safety hazards relevant to breweries (e.g., pathogens in ingredients, chemical residues, cleaning/sanitizer control, COA verification, packaging material risks).
Capable of making informed recommendations regarding routine and complex food safety anomalies and discerning when to escalate issues, including direction on production holds, product segregation, or market action when necessary.
Diligently follows up on anomalies identified , ensuring thorough resolution, verification of effectiveness, and continuous improvement.
Ability to analyze and interpret long-term trends in site sanitation, customer complaint signals, and audit findings.
Proficient in interpreting and leveraging food GFSI policy standards to enable proactive risk management (non-conformance prevention rather than reactive compliance).
Skilled at identifying and escalating food safety scenarios prior to the emergence of out-of-spec (OOS) results, minimizing potential risks.
Deep understanding of leading indicators for food safety risk (e.g., EMP trend shifts, ATP/verification drift, sanitation chemical concentration variability, water system changes, increased minor deviations).
Comprehensive grasp of the data flow necessary for effective brewery operations, with emphasis on the significance of food safety-critical data (CCPs/PCs, sanitation verification, supplier documentation, traceability).
Capable of utilizing IT tools to track and identify food safety risks through platforms such as LIMS, MES, trend systems, traceability tools, audit/CAPA platforms, and shared dashboards.
Consistently monitors Teams feeds, Outlook calendars, posts, and emails to remain informed on current production plans, deviations, holds, and readiness needs.
Actively engages in and/or leads assigned meetings, demonstrating attentiveness and participation (e.g., daily production, sanitation review, hold review, HACCP/food safety team).
Communicates critical information to relevant stakeholders promptly, ensuring alignment across operations, maintenance, procurement, R&D, and leadership.
Capable of teaching and articulating food safety standards and practices, including training and onboarding across departments.
Holds team members and departments accountable to established food safety standards; recognizes when to escalate deviations or conflicts regarding operating procedures.
HACCP / Preventive Controls Insight: Understands hazard analysis, identifies critical control points (CCPs) and preventive controls (PCs), and ensures monitoring, verification, and record integrity.
Sanitation & Hygienic Design: Proficient in sanitation troubleshooting (SSOP effectiveness, CIP/COP performance, chemical control, time/ temp /flow variables) and advising on hygienic design improvements.
Allergen & Cross-Contact Risk (as applicable): Evaluates ingredients, process steps, rework, changeovers, and labeling controls; recommends risk-reducing controls and verification.
Foreign Material & Packaging Risk: Investigates and improves controls for glass/plastic/metal risks, filtration/screening, packaging material integrity, and production practices.
Water & Utilities Safety: Understanding of water quality, compressed air, CO2 and other utilities as they relate to product safety and contamination prevention; supports monitoring plans and responses.
Demonstrated ability to start and facilitate projects that yield tangible food safety and compliance benefits, ensuring successful completion.
Competent in initiating both directed and self-initiated projects that strengthen prevention systems (EMP redesign, sanitation optimization, traceability drills, supplier risk upgrades, hygienic design improvements).
Adaptable in executing external procedures and methodologies for implementation within brewery operations (e.g., GFSI-aligned programs, regulatory guidance, best practices).
Equipped to recommend changes and enhancements to existing standard operating procedures (SOPs), SSOPs, and protocols, fostering operational excellence.
Capable to lead CAPA efforts for significant deviations and audit findings; ensures actions are effective, sustained, and measured.