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Food Safety and Quality Supervisor - Pharr, TX 78577




This position serves as the on-site expert in compliance with company Food Safety and Quality programs. Supervises the quality staff in regards to schedules, training and performance.


Essential Functions

  • Oversee day to day quality control personnel and activities.
  • Train new QC staff as needed.
  • Conducts self audits for compliance and performs mock recalls; works with site management to resolve issues.
  • Ensures compliance with industry and government regulations, such as GFSI, HACCP and Global GAP.
  • Assists with developing training content and conducts food safety training for employees.
  • Collaborates with facility production management, sanitation and other team members to verify effectiveness of Food Safety plan.
  • Maintains database for supplier?s compliance documentation. GMP, GAP, Social Responsibility.
  • Oversees the environmental and food contact microbiology program.
  • Responsible for the inventory and purchasing within the department.
  • Implements and upholds GMP?s, SOP?s, SSOP?s and HACCP.
  • Conduct daily pre-operational inspections prior to production.
  • Facilitates with Food Safety and Compliance Manager all regulatory and third party inspections.
  • Leads HACCP/Food Safety meetings.
  • Ensure consistent and thorough follow-up to non-conformities related to quality food safety.
  • Assist with technical documents for customers.
  • Manage Food Safety documents and conduct risk assessments and root cause analysis.
  • Ensure after hours response during high volume seasons and/or in the event of emergencies.
  • Performs other related duties as required or assigned.


Supervisory Responsibility

Directly supervises employees in the Quality Control department. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.


Job Requirements

  • Bachelorís degree in food or agricultural sciences or related field or equivalent experience
  • Minimum of 3 years of management level Food Safety experience
  • Comprehensive knowledge of HACCP, GMPís and SQF.
  • Able to work unsupervised and manage independently.
  • Proficient in Microsoft Excel, Word, Outlook and PowerPoint
  • Excellent verbal and written communication skills.
  • Ability to identify and resolve problems independently and with sound judgement.
  • Ability to consistently demonstrate accuracy, thoroughness and dependability.
  • High degree of organizational skills, including the ability to coordinate multiple priorities.
  • Bilingual English/Spanish skills required.

Work Environment

While performing the duties of this Job, the employee is occasionally exposed to moving mechanical parts and extreme cold. The noise level in the work environment is usually moderate.

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. While performing the duties of this Job, the employee is regularly required to use hands to finger, handle, or feel and talk or hear. The employee is frequently required to stand and sit. The employee is occasionally required to walk; reach with hands and arms; climb or balance and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.

Position Type and Expected Hours of Work

This is a full-time position; work hours vary depending on workload and the operation. This position requires availability to work irregular or extended hours, including nights, weekends and holidays as needed. Regular attendance and punctuality is required.


Travel up to 5% of the time may be required. Travel is primarily local during the business day, although some out-of-the-area and overnight travel may be expected.



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