Quality Assurance Intern, Chartwells Higher Ed / University of North Carolina - Charlotte

In this role, you will work closely with the Food Safety Manager if there is one staffed on campus, otherwise you will work with the onsite manager or chef.  This is a wonderful opportunity for anyone interested in the field of food science, food safety, quality assurance, or dietetics. Learn about practical food safety, sanitation, and HACCP principles in an active food service environment. Assist in execution of food safety program. 

You Must Possess:

• Interest in the world of Contract Food Service Management

• Excellent communication skills, written and verbal

• Must be undergraduate student

• Detail orientation with strong organizational skills

• Enjoy building relationships

• General working knowledge of food service

• General interest and knowledge of food safety, sanitation and HACCP principles

• ServSafe or equivalent ANSI certified food safety certification

Interest in one or more of the following: 

• Food Safety

• Food Science

• Quality Assurance

• Sanitation Systems

• HACCP

• Supply Chain Management

• Regulatory Compliance

• Environmental Health

• Food Microbiology

• Food Code Compliance

Job Responsibilities (May include any or all):

Under the supervision of onsite Quality Assurance Manager

• Maintain cohesive database of all food safety metrics that can be used for tracking and trending compliance

• Conduct routine food safety self-inspections

• Conduct one-on-one or group food safety training sessions

• Work with Quality Assurance Managers to find solutions to food safety challenges

• Participate in Board of Health inspections

• Participate in third party food safety audits

• Assist in the development of impactful of audit corrective action plans that include preventative measures

• Participate in completion of corrective action plans

• Help monitor sustained improvement related to action items

• Work with Managers and Chefs to ensure all corrective /preventative action is effective and sustained

• Work with Managers and Chefs on continual improvement

• Observe food safety handling of associates and identify opportunities for improvement

• Participate in monitoring food temperatures through HACCP

• Assess HACCP program compliance deficiencies and develop strategies for improvement

Learning Objectives:

• Demonstrate awareness, understanding and skills necessary to work in a diverse environment

• Understand HACCP and how HACCP principles are applied in a food service environment

• Develop and execute a project as assigned by mentor to address a specific area of concern or opportunity for improvement

• Understand food service sanitation systems and processes

• Understand how cleaning and sanitizing programs are most effectively executed and validated

• Understand the food recall process and the role of retail food service in the process

• Be familiar with the Big 8 food allergens, and understand how the risk of allergic reactions is managed in retail food service

• Be familiar with common crisis scenarios the affect food service operations (loss of power, loss of water, boiled water notice, foodborne illness outbreaks, etc.) and the proper responses to these events

Job Summary:

This position is paid, but not eligible for benefits such as medical, relocation, or housing.