Regulatory Specialist

Regulatory SpecialistSummary – The Regulatory Specialist will assist in reviewing, updating and approving retail and food service labels, with the responsibility of ensuring that they are compliant with all applicable laws, regulations and approvals. They will manage the raw material data needed for compliant labeling and customer requirements. They will also provide regulatory guidance to customers and other departments and assist in the management of record-keeping systems.Essential Duties and ResponsibilitiesEnsure compliance with state and federal food and packaging regulationsEnsure accuracy and maintain documentation for packaging compliance and claims validation (BPA free, No PFAS, recyclable)Manage packaging certification programs (e.g. H2R) – ensure compliance and maintain documentationManage compliance with new prohibited materials laws like PFASRespond to customer surveys regarding packaging composition, compliance, and recyclabilityManage ingredient certification programs (including the ingredient and product approval portion of Organic) – ensure compliance and maintain documentationManage customer-specific seafood sustainability requirementsProvide accurate regulatory information to customers, customer compliance, and/or marketing, including nutritional analysis and technical information for product labelsReview retail and foodservice labels for accuracy and regulatory complianceManage and maintain product labeling data within R&D Regulatory SoftwareAccurately enter product information into controlled databases and formsCreate and maintain regulatory documentation as necessaryCreate and maintain reference materials for Sales, Customer Service, and other departments to support regulatory compliance (e.g. marketing specifications via the Blount website)Assist R&D Culinary in evaluating regulatory aspects of developmental products (such as standards of identity and compliance with customer-specific requirements); provide nutritional analysis upon requestEvaluate current processes and record-keeping systems for gaps and areas needing improvement, propose solutions and assist in implementation when possibleOther duties with similar skill, work condition, and responsibilities as assignedEducation and/or Experience Bachelor's degree (B. S.) from four-year college or university, one to two years related experience and/or training, or equivalent combination of education and experience. BS in Food Science or Nutritional Science is preferred.