A professional who supervises and coordinates activities of workers engaged in duties concerned with sanitation programs in food processing establishment. Respnsibilities include:

• Inspects products and equipment for conformity to federal and state sanitation laws and plant standards.
• Directs food handlers and production personnel in sanitary and pest-control procedures.
• Directs cleaning of equipment and work areas.
• Inspects premises for unsanitary practices and conditions.
• Examines incoming shipments of food ingredients for foreign matter, such as insects, poisons, or dirt, and gathers samples of ingredients for laboratory analysis.
• Confers with management and production personnel on sanitation problems, and recommends changes in equipment, plant layout, lighting, ventilation, or work practices to improve sanitation standards and purity of product.
• Compiles required reports regarding regular inspections, sanitation violations, and steps taken to resolve deficiencies.
• Routes reports to designated plant personnel.
• Performs other duties as described under supervisor master title.
• May be designated according to type of establishment as Supervisor, Bakery Sanitation (bakery products); Supervisor, Dairy Sanitation.