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VP Food Safety & Quality - Gaylord, MN 55334


Job Details


TITLE: Vice President of Food Safety & Quality – Egg Division


Reports to: Vice President of Food Safety & Quality



Department: Food Safety & Quality



Location: Gaylord, MN



Date: 12/11/2019






Job Code:





Employee Safety and Food Safety are the highest priorities with the MFI/BEF integrated supply chain. The Vice President of Food Safety and Quality is a key position in the leadership and maintenance of the organizational priorities, the safety of its customers and the integrity of the brand.


The key responsibility of this position is to develop and implement strategic direction for the organization and coordinate the execution of tactical objectives related to food safety and quality, sanitation, regulatory and customer compliance, auditing, product recall and microbiological testing. The position will lead the comprehensive development and deployment of systems and programs, and the effective use of risk assessment techniques to drive continuous improvement related to food safety and quality within the company’s manufacturing facilities. The Vice President will provide leadership and direction to the food safety and quality function, sanitation, and indirectly through operations in the Integrated Supply Chain Egg facilities, to provide ongoing and consistent compliance to corporate, customer and regulatory expectations.




Provide overall Food Safety and Quality (FSQ) leadership or the Egg division of the Integrated Supply Chain, including 9 facilities, their associated FSQ Managers and one Corporate FSQ Manager.

Develop, lead, communicate and implement strategic FSQ strategies across the Integrated Supply Chain.

Function as a technical expert regarding food safety and quality systems within the company, including regulatory and company policy, FSMA final rules, GFSI Food Standard, Codex Alimentarious Food Hygiene Standards, Sanitation, cGMPs and cGLPs.

Provide Support, in the form of coaching and mentoring, to corporate and facility food safety and quality teams to ensure a culture consistent with MFI and BEF core values.

Lead multiple layers within the FSQ organization, including direct reporting responsibility for both plant food safety and quality as well as sanitation.

Proactively manage FSQ related Key Performance indicators (KPIs) to effectively manage risk and drive improvement.

Lead the Food Safety effort in designated facilities, including developing strategies, objectives, and priorities.

Ensure daily execution of tactical processes and procedures at the operational level to drive compliance to all defined specifications and regulatory requirements.

Maintain a strong technical knowledge of all product categories produced within the integrated supply chain, including eggs, potatoes, dairy and meant.

Maintain positive relationships with local and regional regulatory officers of both the USDA FSIS and the FDA.

Ensure the effective food safety and quality linage and alignment to higher level Supply Chain and enterprise-wide priorities.

Ensure food safety and quality expectations are built into key cross functional processes from concept through commercialization.

Lead both microbiological and analytical laboratory operations across their designated facilities to assure performance excellence, new method identification and implementation, standardization and on-going lab accreditations.

Prepare the organization for heightened regulatory expectations by developing enhanced quality and food safety programs across the supply chain.

Identify areas of opportunity or concern related to Food Safety and Quality and develop appropriate solutions to address those concerns.

Leverage continuous improvement tools and industry best practices to improve quality and food safety processes.

Represent the Food Safety and Quality function to all business teams and serve as a conduit for information. Improve visibility to food safety and quality performance across the organization.

Transform data into meaningful and actionable information by developing new metrics and defined activities that will drive improvement.

Interact effectively at all levels of the organization, influence key stakeholders, and constructively manage possible conflict.

Engage with the sales team and customers to support the business as it relates to product issues an technical opportunities.

Provide facility, equipment, and personnel practice inspection services on a routine basis within designated MFI facilities to identify and correct potential hazards related to food safety, quality and regulatory compliance.



Bachelor of Science degree in Food Science or related technical degree.

15+ years of experience in quality management and quality systems discipline.

Expertise in food safety and quality systems/requirements; including FSMA requirements, GSFI Food Standards, HACCP, cGMPs, cGLPs, and audit processes.

Strong project management and change management skills.

Skilled in complex problem-solving methodologies.

Excellent oral and written communication skills.

Strong leadership and planning skills.

PC proficient in Windows operating environment.

Ability to travel (approximately 50-60%).

The above statements are intended to describe the general nature of the work and may not include all the duties associated with this position.


Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities


The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)


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