HACCP Supervisor - Mount Olive,
Oversee and administer the effective operation of the
facility HACCP program, and those individuals associated with the program, to
meet the established guidelines.
Essential Functions, Duties & Responsibilities:
all Critical Control Point (CCP) monitoring and verification records to
ensure compliance with HACCP critical limits and frequencies, as
required by the HACCP plan.
HACCP, SSOP and SPS to ensure procedures are properly carried out.
and evaluate all records for accuracy and completeness and determine
need for process improvement.
and implement training plans for HACCP, GMP, OSHA, allergen control,
chemical control, SSOPs and all required plant programs.
mock recalls and ensure identification, labeling, and traceability
system functions as planned. Participate in 3rd party audits to gather
and analyze data.
processes, identify trends and anomalies, and continuously evaluate
plant programs for improvement.
all NR's issued within the plant with regard to
tracking, responding and appealing.
identify, track, and trend Food Safety data and documentation.
open communication between the QA Leadership, Plant Leadership,
Corporate Senior Leadership and USDA personnel.
all other duties as necessary to ensure efficiency of operation.
Knowledge, Skills & Abilities:
knowledge of USDA food safety regulations, pertaining to
HACCP/SSOP/Labeling/ Nutrition/etc., and auditing.
knowledge of developmental principles of HACCP, SSOP's, and application
of these programs.
of NTIS (National Turkey Inspection Service) preferred.
of plant sanitation standards, guidelines and
overall sanitation operations in a slaughter packaging operation.
analytical thinking, analysis and
relationship management skills, including partnering and influencing.
leadership skills, including coaching, team-building,
and conflict resolution.
verbal and written communication skills, including negotiation,
presentation, and influence skills.
technical reading and writing skills.
multi-tasking and prioritization skills.
computer skills including Microsoft Office (Word, Excel, PowerPoint,
Education & Experience:
- Bachelor Degree in Food Science,
Meat Science or related field preferred.
years’ experience in a leadership role or have successfully completed
Butterball’s Leadership Apprentice Program.
of HACCP Certification required.
in Quality Assurance management or other technically intense,
high-throughput, quality-sensitive business environments preferred.
in poultry/meat food manufacturing preferred.