Regulatory Specialist

Summary –

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.

• Ensure compliance with state and federal food and packaging regulations
• Ensure 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 documentation
• Manage compliance with new prohibited materials laws like PFAS
• Respond to customer surveys regarding packaging composition, compliance, and recyclability
• Manage ingredient certification programs (including the ingredient and product approval portion of Organic) – ensure compliance and maintain documentation
• Manage customer‑specific seafood sustainability requirements
• Provide accurate regulatory information to customers, customer compliance, and/or marketing, including nutritional analysis and technical information for product labels
• Review retail and food service labels for accuracy and regulatory compliance
• Manage and maintain product labeling data within R&D Regulatory Software
• Accurately enter product information into controlled databases and forms
• Create and maintain regulatory documentation as necessary
• Create 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 request
• Evaluate current processes and record‑keeping systems for gaps and areas needing improvement, propose solutions and assist in implementation when possible
• Other duties with similar skill, work condition, and responsibilities as assigned

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.