Career Center

This position is completed 100% on-site

RESPONSIBILITIES:

•           Manage the internal quality audit function for the site and ensure effectiveness of the corrective and preventative action process within the framework of the plant's Quality Management System

•           Site leader responsible for on-site product risk assessment and risk management plan

•           Attend site leadership meetings to report and drive continuous improvement: in sanitation, food safety, quality, and preventative maintenance

•           Enforce production suspension to ensure food safety and quality continuity

•           Ensure regulatory compliance with USDA, FDA, State and local authorities and act as division’s primary liaison with these agencies

•           Develop & implement site specific programs for GMP’s, SSOP’s, allergen control etc.

•           Develop and conduct site specific training programs for employees

•           Manage HACCP and SSOP validations and verifications

•           Manage to contract 3rd party labs and develop bacteria and quality lab testing as needed / required

•           Perform 3rd party audit preparation and supplier audits as necessary

•           Ensure sanitation requirements are maintained in all areas of the facility under scope

•           Work with management, sales and customers as needed to understand and reduce product returns and complaints and implement appropriate corrective actions

•           Manage vendor relationships to ensure food safety and raw material compliance specifications

•           Manage labeling compliance with USDA/FDA regulations

•           Ensure complete data collection and trending on relevant programs

•           Review the Pest Control logs from 3rd party services and follow up with corrective actions

•           For RTE (Ready to Eat) Facilities only: Coordinate Hygienic Zoning and Flow controls

SUPERVISION:

The Manager, Food Safety Quality Control (FSQA) manages the sanitation activities and/or crew, and may manage the quality technician in plants where applicable

QUALIFICATIONS:

Education/Training:

•           4-year college degree or formal training/certification in Animal science/Food safety/Veterinary science preferred

•           Minimum 2 years’ experience LEADING plant food safety program required

•           5 years’ experience in a food service processing & distribution environment, preferred

Related Experience:

•           Food safety training, sanitation (SSOP & GMP), USDA quality troubleshooting and QA process improving skills required

•           Meat industry background/experience with food safety/quality knowledge in a meat production environment required

•           Experience with a HACCP plan design, measurement, documentation & training required. Formal HACCP training/certification preferred

Knowledge/Skills/Abilities:

•           Excellent organizational skills and ability to prioritize required

•           Critical thinking. Analytical skills. Written and verbal communication skills.

•           GFSI (Global Food Safety Initiatives for HACCP Certification

•           Strong interpersonal skills required, including the ability to relate and positively influence employees & third parties at all organizational levels

•           Physical Requirements: Up to 50% walking in a cold environment Up to 50% sitting Up to 75Lb lifting