Hygienist Facility

Main Purpose of the job:

The Hygienist is the site owner of hygiene and sanitation effectiveness. The role exists to prevent contamination before it happens, not to react after a problem is found. The Hygienist spends the majority of working time on the production and sanitation floor, verifies cleaning results first-hand, finds and removes harborage points, and leads Listeria and other microbiological investigations from the first hour. Working closely with Sanitation, Operations, Maintenance, Engineering, and Quality, the Hygienist turns findings and data into lasting fixes in cleaning methods, equipment, and facility design.

ROLE AND ACTIVITY

Sanitation program ownership

- Own the site sanitation program, including SSOPs, the master sanitation schedule, deep-clean plans, and cleaning procedures for lines, equipment, and facility infrastructure.

- Serve as site subject matter expert for sanitation chemistry: selection, application, concentration, contact time, and verification of detergents, sanitizers, acids, alkalis, and specialty chemicals.

- Define and verify CIP and COP parameters (time, temperature, concentration, flow) and act on deviations.

- Drive dry and low-water cleaning practices during production, and control of cleaning tools (color coding, storage, condition, replacement).

Floor presence and verification

- Personally perform pre-operational and post-sanitation inspections on all shifts, including night and weekend sanitation shifts.

- Participate in line teardowns and deep cleans to identify hidden soil, niches, and harborage points.

- Verify cleaning effectiveness through visual inspection, ATP, allergen swabs, and microbiological results – not only by reviewing records.

- Coach operators, sanitation crews, and supervisors directly at the line on cleaning methods, contamination prevention, and hygienic practices.

Environmental monitoring and investigations

- Lead investigations of every pathogen or indicator positive, starting on site within 24 hours with vector swabbing, teardown where needed, and a documented root cause.

- Apply knowledge of microorganism niches, biofilm formation, and pathogen behavior to eliminate root causes rather than repeat cleaning.

- Lead structured root cause analysis (5-Why, Fishbone, CAPA) and verify that actions are effective in the field.

Hygienic design and zoning

- Drive hygienic design improvements for equipment, drainage, water management, condensation control, and structures; review new equipment and projects for cleanability before installation.

- Develop, implement, and verify hygienic zoning, including personnel and material flow, hygiene barriers, traffic control, and equipment segregation.

Allergen cleaning control

- Lead allergen cleaning validation and verification, allergen changeover cleaning controls, and allergen swabbing.

Pest control

- Lead the facility Pest Control Program, ensuring effective monitoring, prevention, trend analysis, and compliance with food safety and regulatory requirements.

Training and compliance

- Develop and deliver sanitation, GMP, and hygiene training, and verify competence through observation on the floor.

- Represent sanitation and hygiene topics during customer, regulatory, and certification audits; keep sanitation records complete and audit-ready.

- Support HACCP, Preventive Controls, and GMP programs with hygiene risk assessments.

Authority and escalation

- Provides functional direction to the Sanitation team on cleaning methods, standards, and verification.

- Escalates repeat sanitation failures and unresolved hygiene risks directly to the Plant Manager.

MEASURABLE OUTCOMES

Sanitation Effectiveness

- Pre-op inspection first-time pass rate (visual and ATP) – 95%, trending up.

- Floor verification – Documented personal verifications on every shift each week, including sanitation shifts.

- Chemical concentration and contact time checks – 100% within specification.

- Master sanitation and deep-clean schedule – 100% completed as planned.

Environmental Monitoring

- Listeria spp. positives in Zone 2/3 – Downward trend; zero Zone 1 positives.

- Response to positives – 100% investigated on site within 24 hours with documented root cause.

- Repeat positives at the same site – Zero within 12 months after corrective action.

Hygienic Design and Zoning

- Harborage points and niches – Identified, tracked, and eliminated; reviewed quarterly.

- Hygienic design corrective actions – 95% closed within target timelines.

- Facility findings (condensation, drainage, structure, cleanability) – Continuous reduction.

- Hygienic zoning compliance – 100% adherence to zoning, traffic, and segregation requirements.

Allergen Cleaning

- Allergen changeover cleaning verification – 100% pass before release; zero cross-contact incidents.

Audits and Inspections

- Sanitation and hygiene findings (FDA, state, customer, certification) – Zero repeat findings; no major findings.

People and Capability

- Sanitation, GMP, and hygiene training – 98–100% completion, with competence verified on the floor.

- Sanitation crew skills – Skills matrix progression across all shifts.

- Proactive risk identification – Hygiene risk register maintained; key risks reduced or eliminated.

EDUCATION & CERTIFICATIONS

- Bachelors degree in Food Science, Food Microbiology, Microbiology, Biology, Dairy Science, Food Engineering, Chemical Engineering, or a related scientific discipline – or equivalent hands-on experience in sanitation and hygiene leadership.

- HACCP certification (required).

- PCQI (Preventive Controls Qualified Individual) certification preferred.

- Training in GFSI schemes (e.g., SQF, BRC, FSSC 22000) or hygienic design is an advantage.

EXPERIENCE

- 3+ years of hands-on sanitation, hygiene, or EMP responsibility on the plant floor.

- Proven experience leading Listeria investigations, including vector swabbing, teardown, and root cause elimination.

- Experience developing, implementing, and verifying SSOPs and cleaning validations.

- Experience with CIP and COP systems, sanitation chemistry, hygienic zoning, allergen cleaning control, and harborage point identification.

TECHNICAL COMPETENCE

- Strong knowledge of food safety regulations (FDA, FSMA, PMO, and state requirements as relevant).

- Deep understanding of HACCP, GMPs, sanitation programs, environmental monitoring, and allergen controls.

- Able to read equipment and facility design critically for cleanability and harborage risk.

- Competence in data analysis, trending, and quality systems/software.

LEADERSHIP & BEHAVIORAL SKILLS

- Leads by example on the floor; credible with operators, sanitation crews, and maintenance technicians.

- Able to influence cross-functional teams and hold the line on hygiene standards under production pressure.

- Excellent communication and coaching skills; builds a culture of hygiene ownership.

- High accountability, sound decision-making, and integrity.

- Prevention mindset: finds and fixes risks before they show up in results.

ADDITIONAL REQUIREMENTS

- Majority of working time on the production and sanitation floor .

- Flexibility to respond on site to positives, audits, and investigations outside normal hours.

BEHAVIORS AND CORE VALUES

Must consistently showcase the desired behaviors that represent our Core Values.

We Take Ownership

- Stay committed to responsibilities from start to finish

- Make sound decisions and get into the right level of detail

- Apply resources to initiatives that add growth, improve efficiencies, or reduce waste

We Do What Is Right

- Choose transparency over convenience, even if it means difficult conversations

- Set clear roles and responsibilities, enabling everyone to exercise appropriate initiative and judgment

- Speak up when you see something that does not align to our values and policies

We Seek to Improve

- Strive to continuously improve and innovate to exceed expectations

- Value feedback from others and encourage open dialogue to understand how we can improve

- Learn from both successes and failures

We Are Better Together

- Ensure decisions are based on whats best for the whole business

- Practice inclusion by seeking diverse perspectives

- Treat everyone with fairness and respect

Work Environment

In this position, the employee will regularly work with and around others; in a wet and/or humid environment; in areas of high noise level; and around mechanical, electrical, and pressurized equipment. The work is fast paced.

The position involves frequent exposure to nuts and other potential allergens.

The pay scale for this role takes into account the wide range of factors that are considered in making compensation decisions including but not limited to skill sets; experience and training; licensure and certifications; and other business and organizational needs. At Dreyers Grand Ice Cream, it is not typical for an individual to be hired at or near the top of the range for their role, and compensation decisions are dependent on the facts and circumstances of each case. The pay range for prospective employees in this role is between $77,000 and $91,000 per year  .

We offer a comprehensive group benefits package including medical, dental, vision, life, paid time off, paid holidays, paid parental leave, 401K plan with employer match and annual contribution available.

Visa sponsorship not available. Applicants must be legally authorized to work in the United States now and in the future. The company does not provide visa sponsorship or any immigration support (including STEM OPT training plan and H-1B lottery registration) for this position.

Dreyers Grand Ice Cream Inc. provides equal employment opportunities for all applicants, regardless of race, religion, gender, national origin, age, disability, marital status, veteran status, or any other protected characteristic