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Quality and Food Safety Specialist II

Sargento Foods 33 reviews - Hilbert, WI

 

 

 

The competencies critical for selection and performance measurement for this position are as follows:

Foundation Dimensions Success Dimensions
Principles & Values Job Effectiveness
Job Knowledge Customer Focus
Interpersonal Skills

SUMMARY

Supports company Quality and Food Safety initiatives to produce Safe, Quality, and Legal products through execution of food safety and quality plans, inspection of materials and finished goods against specifications, and auditing of facilities and employee practices to ensure compliance to regulatory and Sargento standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

Ensures high quality by evaluating materials and products against specifications and verifies COAs, following established procedures and using sound sampling techniques. Makes decisions involving product status, facilitates HOLD and Non-conformance processes.

Performs testing, equipment maintenance, and calibrations according to accredited methods and standard operating procedures. Accurately performs laboratory testing as determined by SFI's QA plan.

Performs audits of facilities and employee practices as assigned by supervisor. Issues Corrective Action Requests (CARs) and verifies effectiveness of Root Cause Analysis and Corrective Action.

Facilitates second- and third-party audits by following the quality audit process, including: preparation, performance, reporting and closure phases.

Applies knowledge of customer expectations, regulatory requirements, Food Safety / Quality standards and serves as a technical resource to Manufacturing, Sales, R&D, and Logistics (e.g., assists with decision-making, assessing risk, trouble-shooting, problem solving, minor formula modifications, etc.).

May be assigned as the lead of specific programs (e.g., verification of Food Safety plans, monitoring pest control activities, monitoring sanitation activities, environmental monitoring, material review board, grading tables, etc.).

Manages projects as assigned with minimal supervision, which may include scheduling, planning, and facilitating meetings, and presenting findings at department meetings. Provides Quality/Food Safety support on continuous improvement projects.

Highly proficient in SAP QM. Traces materials and finished products as scheduled to verify traceability effectiveness. Assists with product retrievals/recalls.

Under supervision of the Preventative Controls Qualified Individual (PCQI), reviews production paperwork to verify production operating limits, preventative controls, and food safety control points are within limits. Keeps accurate and legible records.

Applies quality tools and approaches (e.g., root cause analysis, pareto charting, process mapping, cause and effect diagramming, etc.). Collects and evaluates data and writes reports to document deviations from existing programs. Has an understanding of tracking, trending, and data analysis tools.

Generates customer COAs. Collects information for customer as directed by supervisor. Assists with Quality Concern process through investigation, root cause analysis, research, analysis, and executing workflows.

Collaborates with Research and Development (R&D) to determine critical to quality attributes . Assesses process capability through inspections, technical discussions, capability studies, and audits.

Assists in writing, communication and training of Quality and Food Safety Systems Programs and standard operating procedures.

Prioritizes work to meet the needs of internal/external customers.

Administrative duties as assigned.

SUPERVISORY RESPONSIBILITIES
This job has limited supervisory responsibilities. May lead projects that will require oversight of other employees. May temporarily fill in as Quality Assurance Supervisor.

Intersted candidates must apply online and no later than Friday, October 27th by 12:00 pm

Equal Opportunity Employer

QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE
An Associate Degree is required for this position. A Bachelor Degree in a science or related technical field is preferred.

LANGUAGE SKILLS
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.

MATHEMATICAL SKILLS
Ability to calculate figures and amounts such as proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry. Ability to work with concepts such as statistical inference, fractions, percentages, ratios and proportions to practical situations is preferred.

OTHER SKILLS AND ABILITIES
A broad knowledge of the company's products, methods and quality procedures. Ability to perform multiple tasks simultaneously.

Solid understanding of food safety standards, employee safety standards, sanitary guidelines, quality tools, and current Good Manufacturing Practices.

Ability to keep accurate and legible records and handle confidential information. Communicates clear and factual information professionally and in accordance with policies and procedures.

Proficient computer skills. Proficient with Microsoft Word, Excel, Visio and PowerPoint. Ability to become proficient in Corporate Documentum, SAP, Savannah, Minitab, DocSecure, DevEx, as applicable to the position.

Employee may be required to work weekends when production demands are high. A flexible work schedule may be necessary to perform essential job duties.

REASONING ABILITY
Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

CERTIFICATES, LICENSES, REGISTRATIONS
Quality Certifications and Grading Licenses are required based on specific department needs and must be attained within a mutually agreed upon period of time. One or more of the following may be required: ASQ Certified Quality Auditor or HACCP Auditor, ASQ Certified Process Analyst, Better Process Cheese School, HACCP certification, Forklift Certification, Wisconsin Cheese Grader License for American Cheese and Swiss Cheese. Valid Drivers License required.

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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is frequently required to stand, walk, and sit. The employee is occasionally required to use hands to finger, handle, or feel; climb or balance; stoop, kneel, crouch, or crawl; talk or hear; and taste or smell. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, and ability to adjust focus.

WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts and hazardous chemicals. The noise level in the work environment is usually moderate. The noise level in the manufacturing facility is generally loud. Ear protection is available.

Employee will be exposed and must be able to work in an environment where peanut, tree nut, soy, dairy, and other food allergens are present in significant amounts in both airborne and/or on surfaces.

Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled

 

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