Quality & Regulatory Intern

Job description

McCormick & Company, Incorporated is seeking a full-time Quality & Regulatory Intern in Hunt Valley, Maryland. This is a 10-week internship (June 7, 2027 - August 17, 2027) which requires 40 hours per week, Monday through Friday. Launch your career with a Global Leader in Flavor At McCormick, you'll join us in “Saving the World From Boring Food” and fulfill your desire to be a part of something bigger than yourself. Employees throughout our global corporation are united by two things - a passion for flavor and driving results. People are drawn to McCormick because of a culture that challenges them to reach their full potential. Our 10 week Summer Internship Program in Hunt Valley, MD allows college students to get a glimpse into what it's like to be a part of the McCormick family - rich in flavor, culture, and employee empowerment . During your time as an Intern you will sharpen your leadership skills, work on real-world challenges, and collaborate with the best leaders in the industry. You will also have the opportunity to network with executives, participate in social events with other interns, and give back to the community. We are looking for the next generation of problem solvers to drive change within McCormick. Are you up for the challenge? Pay Range: $20 - $22 PLEASE NOTE : Candidates who require visa sponsorship for employment now or in the future will not be considered for this position. Position Overview The Quality and Regulatory Intern will work in a manufacturing environment over 10-weeks (June - August, 40 hours per week, Monday - Friday) in Hunt Valley, MD as part of McCormick’s Summer Internshi p Program. This program provides college students with exposure to real-world business challenges, senior leadership engagement, and cross-functional collaboration. The intern will be part of a collaborative cross functional team working to standardize and improve food safety, quality systems and regulatory compliance. Key Responsibilities Description Throughout the summer, the intern will lead 2-3 impactful projects that may include: Implementation of Food Safety and Quality policies and standards Development and documentation of process improvements Sanitary design review and support for capital projects Compliance initiatives related to FDA Nutrition Labeling regulations CIP (Clean-in-Place) validation leadership and/or execution Updating site Food Safety Plans, Hazard Analyses, and associated procedures Statistical Process Control (SPC) analysis and system capability improvements Quality issue and customer complaint resolution New product scale-up and commercialization support Support for day-to-day operations quality, customer quality, or regulatory affairs activities Projects aligned to site’s Quality and Food Safety priorities % of Time Spent : 70% Engage in meaningful professional development and networking opportunities with peers, site leadership, and a dedicated mentor through 1:1 meetings, job shadowing experiences, and formal project presentations. % of Time Spent : 15% Attend Talent Acquisition–coordinated events such as Lunch & Learns, community service initiatives, social events, and more! % of Time Spent : 15% Secondary Responsibilities Project and Program Management: Ability to achieve project goals and deliver measurable results through disciplined planning, effective organization, and strategic resource management. Change Leadership and Management: Champion continuous improvement initiatives by influencing stakeholders, providing coaching, and modeling behaviors that support organizational change. Executive Communication & Presentation: Effectively synthesize project outcomes and insights into a clear, compelling presentation for leadership and cross-functional partners, highlighting progress, impact, and overall summer accomplishments Required Qualifications Qualifications and Description Level of Education and Discipline Currently enrolled in an undergraduate program with graduation date 6 months to 1 year from completion of internship. Currently pursuing a degree in Food Science, Nutrition, Biological & Physical Sciences, or related field. Certification and/or Licenses Experience - functional/industry/commercial knowledge, business acumen Years 0+ Interpersonal Skills - leadership, interactions, communication, influence Managing Vision & Organizational Purpose: Ability to know what is important and what should be prioritized Strategy Development & Deployment: Ability to understand Quality and Regulatory Strategy based on Quality, Regulatory and Food Safety Standards, leadership and cross functional stakeholder input Other Skills and HPO Competencies Effective Decision-Making: Ability to propose creative and effective decisions, based on incomplete data and end-to-end thinking Data and Analytics: Ability to analyze data to develop actionable insights. Ability to communicate technical information to internal cross functional partners Technology Expertise: Ability to use technology tools and programs for area of focus Cross Functional Acumen (Supply Chain, Product Development, Sales/Marketing/Commercialization, Customer Service): Ability to understand Quality and Regulatory excellence for at least one part of the product lifecycle (develop, source, make, plan, deliver, customer) McCormick & Company is an equal opportunity/affirmative action employer. All qualified applicants will receive consideration for employment without regard to sex, gender identity, sexual orientation, race, color, religion, national origin, disability, protected veteran status, age, or any other characteristic protected by law. As a general policy, McCormick does not offer employment visa sponsorships upon hire or in the future .