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Food Safety Manager - PurFoods LLC Grinnell, IA

 

POSITION DESCRIPTION

 

 

POSITION TITLE:

Food Safety Manager

EFFECTIVE DATE:

6.24.14

 

 

 

 

DEPARTMENT:

Food Safety and Quality

REPORTS TO:

Senior Food Safety Manager

 

 

 

 

EXEMPT [XX ] NON-EXEMPT [ ]

 

 

I. POSITION OVERVIEW

The Food Safety Manager provides single plant leadership in all areas of food safety and compliance. The manager is the liaison for regulatory personnel including onsite USDA inspectors. FSManager provides management to all Food Safety Supervisors and in turn QC technicians. Position reports directly to the Senior Food Safety Manager.

 

II. DUTIES AND RESPONSIBILITIES

 

A.   Oversee HACCP and food safety programs, including implementation, staff training and documentation

B.   Provide plant food safety leadership to QC department

C.   Provide communication between management and food safety team

D.   Work with USDA, FDA and state inspectors; perform environmental and product testing samples as needed

E.   Answer Non Compliance Records (NRs)

F.    Update HACCP and food safety plans as requirements/rules and product lines change

G.   Assist with annual HACCP reassessment and audit the facility for food safety plans and training needs

H.   Assure compliance to Good Manufacturing Practices (GMPs), Standard Operating Procedures (SOPs), and Sanitation Standard Operating Procedures (SSOPs).

I.      Use all required safety equipment and consistently follow all food-related sanitation and operating safety guidelines; ensure that food production staff does the same

J.    Maintain current library for all GMPs, SOPs, and SSOPs; manage GMP training and development programs.

K.   Perform other duties as assigned by the Senior Food Safety Management Team

 

III. KNOWLEDGE AND EXPERIENCE

 

A.   3-5  years of experience in a management role in a food manufacturing experience

B.   3-5 years of experience in USDA inspected post slaughter operations required.

C.   Excellent knowledge of HACCP and experience in implementation of Food Safety Management Plans

D.   Certification by recognized HACCP provider required.

E.   Working knowledge of regulations and guidelines imposed upon meat poultry operations by federal and state agencies and authorities required.

F.    Undergradate (minimum) or Master's degree in Food Science, Microbiology, or Meat Science or similar required.

G.   GFSI schema training desired (SQF, BRC, etc).

IV. JOB SKILLS / BEHAVIOR

A.   able to work independently;

B.   able to communicate persuasively and passionately about the need for food safety;

C.   Above average computer skills - Microsoft Office Suite (Word/Excel/PowerPoint/Outlook)

D.   Excellent communication skills in English, verbally and written, to with coworkers, regulatory officials, and plant management; Bi-lingual verbal and written skills (English/Spanish) desireable;

E.   Ability to manage multiple projects in a fast-paced environment.

F.    Shows initiative and able to work as part of a team;

G.   Excellent organization and decision-making skills.

 

V. SUPERVISORY RESPONSIBILITY

Position is responsible for supervising one Food Safety Supervisor and numerous QC technicians.

 

VI. DECISION MAKING

On a daily basis, FSQ Manager will be responsible for plant food safety personnel.

In consultation with Senior Food Safety Manager and Director of Technical Services, FSQ manager will be expected to provide insight to disposition of out of compliance product, regulatory actions, and other issues as needed.

 

 

 

VII. INTERNAL/EXTERNAL CONTACT

 

* Corporate Food Safety Management Team

* Plant managers and Corporate Leadership

* Federal and state regulatory personnel

* Sanitation Manager

 

 

VIII. PHYSICAL REQUIREMENTS

 

A. Type of Work: Moderately Active: Work will involve being in hot or cold environments for extended periods of time. Person will need to be able to stand for long periods of time on concrete floors and actively move around equipment and relatively small spaces. Good eyesight with no color blindness.

 

 

Physical Work: Periodically be able to move large totes or carts of food and supplies weighing between 50-100 lbx. Climb ladders and observe overhead pipelines from heights.

 

 

Extreme Conditions: Extended work at temperatures below 40F and potentially down to 0F. Work at temperatures above 80F for extended periods of time.

 

Apply Now

 

 

 

 

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