FoodHACCP.com

The comprehensive food safety information website

Food Safety Supervisor
Monterey Mushrooms, Inc. - Princeton, IL 61356

 

 

 

JOB TITLE: Food Safety Supervisor

LOCATION: Princeton, IL

SUPERVISOR: Operations Manager

DATE OF OPENING: 03/10/2017

FLSA STATUS: Salary Exempt

Summary:
This position is will supervise Food Safety, Food Security, and GAP programs for the facility. This leadership position will provide effective communication with various levels of the organization, conduct training to develop staff, lead & participate in Food Safety projects. This position is responsible for documentation compliance including HACP, SSOP’s, and Food Safety customer and 3 rd party audits. The position also works with Corporate Quality Assurance on continuous improvement projects and submits information as required. Position also has dotted line reporting responsibility to Corporate QA. This position is Monday through Friday, 7:30AM to 4:00PM.

Requirements:
To perform this job successfully, an individual must be able to perform each essential duty in a satisfactory manner. The requirements listed below are representative of the knowledge, skill, and ability required for this position. Reasonable accommodations may be made to ensure individuals with disabilities are able to perform the work functions.

Essential Duties and Responsibilities:
Ensure the development, compliance, and certification of HACCP, GAP and other food safety programs for Monterey Mushrooms Inc. Princeton with effective communication in all levels of the organization.

Ensure the facility delivers the required standards of food safety according to MMI policies, procedures, and practices.

Lead the facility in third party and customer audit preparation, facilitate all food safety audit events.

Lead the cross functional Food Safety team monthly meetings; issue agendas, minutes and action items. Ensure 100% attendance and member engagement.

Responsible for the delivery of continuous improvement and working with Corporate Quality in the execution of company programs.

Responsible to ensure Microbial program compliance and sanitation compliance.

Accountable for allergen program management and compliance.

Ensure key traceability, inspection program management, vendor management, and microbial program metrics are established, and the delivery of the established metrics and Key Performance Indices.

Ensure adherence to the required food safety laws, regulations, corporate policies, and practices.

Secondary Duties and Responsibilities:
Environmental responsibilities such as water testing.

Responsible for food safety accountabilities for all hours of the operation.

Attend and participate in monthly Corporate QA conference calls.

Responsible for supporting talent management process for hourly employees. Proactively engage in the development and training of hourly labor and support. Drive “Be the Best” principles.

Work with Corporate Quality Assurance on continuous improvement projects. Submit information as required. Position also has dotted line reporting responsibility to Corporate QA

Requirements and Skills Required:
BS degree in technical field (i.e. food science, microbiology, or equivalent)

Proficiency in Microsoft Word, Excel, PowerPoint and Office 365 programs.

Previous HACCP certification program designing and implementation.

Desired:
M.S. in technical field (i.e. food science, microbiology, or equivalent)

Effective communication (both written and verbal) and interpersonal skills

Demonstrate ability to lead and motivate people

Ability to work with employees at all levels of the organization

Food processing experience

Experience in managing processes preferred

Physical Demands:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The physical requirements listed below are rated on a percentage per workday basis. Reference is made according to the terms "Seldom" (1-19%), "Occasional" (20-39%), "Frequent" (40-79%), and "Continuous" (80-100%).

STANDING/WALKING: Continuous

SITTING: Continuous

LIFTING/CARRYING: Occasional

PUSHING/PULLING: Seldom

REACHING/STRETCHING: Occasional

HANDLING: Continuous

BENDING/STOOPING: Occasional

FINGERING: Continuous- Data entry

FEELING: Normal sensory perception required to perform handling/fingering duties

KNEELING: Occasional
· CLIMBING: Occasional

BREATHING: Respirator not required

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Notice: This is not intended to be an all-inclusive list of the duties and responsibilities of the job described, but is intended only to describe the general nature of the job, and does not restrict the manager’s right to assign or reassign duties and responsibilities to this job at any time.

 

Apply Now

 

 

 

 

 

 

Main Page

Description: Description: setstats            Copyright (C) All rights reserved under FoodHACCP.com

            If you have any comments, please send your email to info@foodhaccp.com