Ocean Spray Cranberries, Inc. is a leading multi-national consumer packaged goods company (CPG), specializing in the sales of Cranberry products. Formed as a Grower-Owned Cooperative in 1930, Ocean Spray® is owned by a diverse network of over 700 Cranberry Farmers. These growers, many of which are multi-generational farming families who have been a part of the Cooperative for decades, are the foundation for all that we do.  Ever aware of our long-term commitment to our Growers, we care deeply about sustainability— in regard to both our business metrics and the environment—and believe that a focus on strong environmental management is an integral part of the way we manage our business.    

At Ocean Spray, our purpose is to generate a passion for our Farmer’s fruit around the world by connecting our farms to families for a better life. Living out our values of Grower Mindset, Sustainable Results, Integrity Above All, Inclusive Teamwork (GRIT) has made Ocean Spray® a creative, entrepreneurial, energetic, and fun place to work.   

Position Description:  

The Intern will be required to work on project(s) relevant to Food Safety & Quality Assurance and present his or her project(s) at the end of the internship. As a Food Safety & Quality Assurance Intern, you may be exposed to multiple food safety & quality aspects through orientation meetings, shadowing, and on the job training:  

• Root Cause Analysis (RCA) and development and implementation of Corrective 

• Actions/Preventive Actions (CAPA) 

• Risk assessments of products, processes and ingredients 

• Ingredient/product testing   

• Experimental design and data analysis  

• Key Process Indicators (KPIs) and Process Performance Metrics  

• Preparing and presenting projects  

Potential projects include:  

CAPA Program Enhancement & Training Development  

Assess current CAPA processes, forms, and documentation practices across manufacturing sites and identify opportunities for improvement.  Develop standardized CAPA templates, job aids, and guidance materials.  Create a CAPA training program for plant and functional teams.  Present recommendations and implementation roadmap to FSQA leadership.  

Ingredient Risk Assessment & Risk Profiling Enhancement  

Review the current ingredient risk assessment methodology and supporting documentation against  industry best practices and emerging approaches to ingredient risk evaluation.  Evaluate current risk factors, scoring criteria, and risk categorization methods and identify opportunities to improve risk visibility, consistency, and prioritization.  Develop recommendations for enhancing risk-profiling tools and processes.  Present findings and proposed improvements to FSQA leadership.  

Minimum Knowledge, Skills and Ability requirements:   

• Must be a current student enrolled in a Master’s Degree or PhD Program in Food Science, Food Microbiology, Food Chemistry or other related areas  

• Must have some knowledge of HACCP, cGMPs, FSMA Preventive Controls for Human Food Rule  

• Must be project oriented and able to communicate effectively, both orally and in writing  

• Highly organized, self-motivated with the ability to work independently  

Pay Range:  

$30.00 - $32.00  

Duration & Location:  

• Position will start June 8, 2027, and run for 10-12 weeks.  

• Traditional work week but with summer Fridays 8:00am-12:30pm; flexibility and off-site work may be required for project travel, experimental test runs, customer discovery.     

• Interns will have the opportunity to participate in multiple events throughout the summer including leadership panels, a day of fun in Boston and learning sessions from various business functions.  

• This position will be located at our corporate headquarters in Lakeville, MA (about 45 minutes South of Boston – Exit 6 off of Rte 495). If necessary, this internship can be facilitated virtually.