Cargill Food Safety, Quality & Regulatory Intern 2022

Internships at Cargill:

Envision an internship where you get the chance to apply knowledge gained in the classroom to a real-life environment and then multiply that tenfold. From day one, you will be an important part of the team! Internships are 12 weeks long, and we pride ourselves on having one of the most diverse internship programs in the industry. As an intern, you will encounter real challenges, cultivate your curiosity, have client exposure, enjoy both personal and team accomplishments and have your initiative acknowledged along the way. You will collaborate and form relationships with colleagues and clients who represent diverse work, culture and resolution styles. We look for people who want to grow, support, think and produce!

Food Safety, Quality & Regulatory Internship:

The FSQR function at Cargill will provide students with a career interest in the food industry and a scientific related academic background, the opportunity to apply knowledge gained in the classroom to a food business and manufacturing environment. The internship program is designed to provide students with the opportunity to learn and work with Cargill business units/function to provide solutions to customers.  Through assigned projects, Interns will have the opportunity to positively impact a number of food safety, quality, and efficiency initiatives.

Interns will experience a broad cross-section of manufacturing including edible oil refining/packaging, protein, and starches/sweeteners. In addition, Interns will be gaining exposure to several FSQR programs such as: Food Safety, HACCP and auditing processes; Laboratory & Instrumentation programs; Food manufacturing & Pre-requisite programs; Product inspection and disposition; supplier and external manufacturing; and meaningful project work in related areas.

Principal Accountabilities:

• Final product approval; assurance of compliance to customer specifications.
• Daily assessment of process quality parameters and quality assurance systems, including calibration, raw materials, maintenance, procedures, food safety, training and auditing.
• Data analysis, trend identification, troubleshooting, corrective action and communication with regard to processing data, final product and wastewater.
• Operate and maintain lab, control room and in-process instrumentation.
• Dispose of hazardous wastes (biological and chemical).
• Perform miscellaneous job-related duties as assigned (i.e., Process improvement projects, development and modification of Food Safety and Quality procedures and documents, and assisting other locations with process start-ups and projects).

Environment:

• Our labs are located in an industrial/processing plant environment. The plant environment is team-based, fast-paced, and hands-on. This position requires a moderate amount of physical exertion on a fairly regular basis. The work may also involve other exertions, conditions or exposures (i.e. heat, cold, working in a wet environment).
• Our culture focuses on Safety, Employee Engagement, Inclusion, & Innovation.

Internship Programming:

• Housing assistance and relocation reimbursement are available to interns who qualify.
• Internships are paid and are typically 12 weeks in duration.
• Day-to-day transportation to and from work is the responsibility of the intern.
• Interns who demonstrate outstanding performance and a curiosity to learn more may be offered an internship, co-op or full-time position for the following year.
• As employees, interns receive access to volunteer and community outreach opportunities and paid time off for volunteer activities.
• Throughout the internship, interns and co-ops are encouraged to participate in events that will give exposure to leadership, provide development opportunities, and offer the ability to network with cross-functional interns/co-ops across the U.S.

Professional Networks:

We promote a culture that celebrates diversity. This is a reflection of the clients we serve and generates an intellectually diverse set of employees. Business Resource Groups (BRGs) help us embrace our diversity, make our culture more inclusive and maximize our employees’ outstanding talents and perspectives to benefit our organization and employees.

Our U.S. Business Resource Groups Include:

• Asian Alliance Network
• Cargill Young Professionals Network
• Cargill Ability Network (iCAN)
• Cargill Ebony Council
• Group Responsible for Orienting and Welcoming (GROW)
• Hispanic-Latino Council
• Cargill Pride Network
• Veterans & Military Support Network
• Cargill Women’s Network

Job Locations for Cargill Food Safety, Quality & Regulatory Intern 2022:

• Various plant locations across the U.S. – must be open to relocation
• Job Locations include:  Springdale, AK | Fresno, CA | Fullerton, CA | Fort Morgan, CO | Hammond, IN | Indianapolis, IN | Mason City, IA | Eddyville, IA | Fort Dodge, IA | Cedar Rapids, IA | Dodge City, KS | Hutchinson, KS | Lake Odessa, MI | Big Lake, MN | Monticello, MN | Marshall, MO | | Blair, NE | Wahpeton, ND | Dayton, OH | Nashville, TN | Fort Worth, TX  | Friona, TX | Round Rock, TX | Timberville, VA | Dayton, VA | Milwaukee, WI

Required Qualifications:

• Currently pursuing a Bachelor’s or Master’s degree in a technical science program (Chemistry, Food Science, Animal Science, Meat Science, Microbiology, Biochemistry, Biology or related science degree) graduating between December 2022 – May 2024
• Right to work in the U.S. that is not based solely on possession of a student visa or a visa sponsored by a third-party employer
• Proven ability to work optimally with individuals from a diverse set of backgrounds and cultures
• All candidates must be geographically flexible and willing to relocate for an internship opportunity anywhere in the U.S.
• Able to complete a 12-week internship in the summer (May/June – August 2022)
• Must possess a high degree of initiative and resourcefulness in completing work with limited guidance

Preferred Qualifications for Cargill Food Safety, Quality & Regulatory Intern 2022:

• Overall GPA of 3.0 or higher based on a 4.0 scale
• Bilingual (English/Spanish)
• Basic food safety knowledge with specific emphasis on Hazard Analysis and Critical Control Point (HACCP), Good Manufacturing Processes (GMPs), labeling, food additives, sanitation, and food microbiology
• Experience in applying statistical and quality management tools: such as control charts, histograms, capability studies, etc.
• Strong leadership and technical skills.
• Demonstrated ability of collaboration, communication, motivation, interpersonal effectiveness, teamwork and successful completion of work.
• Moderate computer skills (word processing, spreadsheets, and database navigation)
• Experience applying Continuous Improvement concepts