At assigned food manufacturing facility, responsible for the implementation, verification, and validation of Food Safety programs such as HACCP plans, SSOP compliance, ensuring adherence with audit standards such as BRC and managing regulatory relationship with local USDA/FSIS.
Ensure operations management team and hourly employees are compliant with food safety and quality procedures. This includes direct observation of processes, as well as training as needed of production, sanitation, maintenance and quality control groups.
Manage the implementation, maintenance, evaluation, and enforcement of FSIS/USDA regulations, as well as corporate programs (pest control, allergen, product quality). These monitoring programs have both legal (FSIS requirements) and customer implications.
Pursuant to monitoring results, address processing, sanitation and maintenance-related issues in a timely manner via FSQC/Operations combined approach.
This position is authorized to place non-conforming product on FSQC hold if it does not meet companies standards, customer expectations, or legal requirements. In addition, this position has authority to render decisions regarding product disposition, including release or disposal of product.
Hire and lead procedural, regulatory and food safety training for FSQC supervisors and hourly technicians to ensure high levels of competency, commitment and performance. Promote a food safety culture with FSQC supervisors and hourly employees. Additionally, manage same employees' schedules and timecards to ensure adequate coverage, while minimizing overtime. When necessary, execute disciplinary action for undesirable performance.
Work in conjunction with plant management staff to maintain a positive working relationship with in-plant FSIS/USDA personnel. This includes direct communications and meetings with FSIS to report non-compliance resolution, as well as company response to trending concerns.
Manage and improve the FSQC data reporting systems, communicating trends and root-cause analysis to senior management for deficiency resolution and process improvement.
Actively participate in projects (FSQC or operations) and activities to modify, retrofit and improve performance from a food safety and/or quality perspective.
Qualifications
Requirements:
Bachelor's degree from a 4-year, accredited college or university, preferably in the area of animal science, food science or biological sciences
Proficient use of Microsoft including Excel, Word, and PowerPoint
Requisite - 10 years of work experience in food processing environment with food safety/quality programs focus
Previous experience with HACCP, SSOP programs, and/or FSIS food safety regulations is preferred.
Detail oriented with analytical aptitude; exposure to Statistical Process Control is beneficial
Strong writing and presentation skills
Bilingual in Spanish is preferred, but not required
Ability to make decisions following hierarchical chain of command in regard to product disposition decisions