Food Safety Supervisor - Sioux
Center, IA 51250
Job Locations: US-IA-Sioux Center
Are you an ambitious,
compliance-focused Food Safety/Quality Assurance professional that excels in
highspeed work environments; evaluating processes, and identifying
opportunities to mitigate deficiencies? Then join Smithfield Foods, a $15
billion global food company and the world's largest pork processor and hog
producer! For more information, visit www.smithfieldfoods.com, and connect
with us on Facebook, Twitter, LinkedIn, and Instagram.
As part of our FS/QA team, you
would conduct routine sanitation checks, ensuring that HAACP and USDA
regulations are strictly enforced. Providing technical expertise to track
product from start to finish, and develop corrective
actions when needed. You will be responsible for ensuring that we are able to
safely deliver the best Smithfield, Eckrich,
Nathan’s Famous, or any of our product brands to customers and consumers.
Responsible for the overall
accountability of ensuring the food safety system at the plant is properly
written, documented and implemented - thus ensuring
USDA regulatory compliance and the production of safe and wholesome meat and
poultry products. This position has a dual and equal reporting structure to
the Corporate Manager of Food Safety and the facility’s Food Safety Manager.
This reporting structure ensures a facility’s food safety system continues to
flourish without unnecessary decreases in operational productivity and
Responsibilities and tasks are
written as follows:
that all Food Safety and Regulatory programs are functioning as
designed, being followed and correctly documented – thus ensuring the
facility has the “regulatory evidence” required to prove they have
produced safe and wholesome products.
USDA regulatory compliance by making scientifically defendable decisions
that do not result in unjustified decreases in operational productivity
inspects the cleanliness of the equipment in the facility to ensure no
adverse impacts on shelf life.
for the overall design of the facility’s sanitation program. Including
authoring a written USDA regulatory program, microbiological sampling,
sanitation performance tracking, training of applicable facility
production and meeting regularly with the USDA to discuss sanitation
for managing performance plans/reviews, work schedules and assignments
of other food safety staff members, if necessary.
to quickly and thoroughly investigate a product/process failure,
determine the root cause and take prompt corrective actions;
while minimizing product exposure and production down time.
serve on special company and plant committees and task forces; such as the Health and Safety Committee.
for the preparation and the execution of USDA daily verification tasks,
as well as numerous 3rd party audits and USDA food safety system
assessments. Takes appropriate corrective action as a
result of any findings generated.
and fosters a strong working relationship with the USDA.
reassessments of SQF Quality Plan if:
or removal of processing steps
of new product with processing steps not in currently included in
a minimum SQF Quality Plan is reassessed annually.
the development, implementation, review and maintenance of the SQF
System, including food safety fundamentals outlined in 2.4.2, the food
safety plan outlined in 2.4.3 and the food quality plan outlined in 2.4.4;
appropriate action to maintain the integrity of the SQF System.
to relevant personnel all information essential to ensure the effective
implementation and maintenance of the SQF System.
the absence of key personnel the employee’s
supervisor or qualified designee (one that has been trained in the key
employee's duties) is responsible to complete or delegate the completion
of all required tasks and responsibilities.
The above statements are intended
to describe the general nature and level of work being performed by people
assigned to this job. They are not intended to be an exhaustive list of all
responsibilities, duties, and skills required of personnel so classified. May
perform other duties as assigned.
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
to perform the essential functions.
degree (B.A.) from a regionally accredited four-year college or
university; or equivalent combination of education and experience.
years’ experience in the food industry, preferred.
and understanding of quality assurance principles, food science and meat
processing, SPC and statistics; preferred.
knowledge of USDA, FSIS, HACCP, and SSOP requirements.
Certified Expert, preferred.
oral and written communication skills.
to uphold regulatory, company and customer standards.
to respond to common inquiries or complaints from customers, regulatory
agencies, or members of the business community.
of Database software; Inventory software; Manufacturing software;
Spreadsheet and Word Processing software and SAP; preferred.
be able to travel up to 10% of the time.
be required to work long hours and weekends.
leadership and guidance to employees in the Food Safety Department.
out supervisory responsibilities in accordance with the organization's
policies and applicable laws.
include interviewing, hiring, and training employees; planning, assigning,
and directing work; appraising performance; rewarding and disciplining
employees; addressing complaints and assisting in providing appropriate
Work Environment & Physical
The physical demands described
here are representative of those an employee should possess to successfully
perform the essential functions of this job. Reasonable accommodations may be
made to enable individuals with disabilities to perform the essential
lift and/or move up to 50 pounds
vision includes close vision, distance vision, and ability to adjust
required to stand; walk; use hands to finger, handle, or feel; reach
with hands and arms; stoop, kneel, crouch, or crawl and talk or hear.
Work Environment & Physical
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.
and plant setting. The plant environment will include wet or humid
conditions (non-weather related), extreme cold and heat (non-weather
related), working near moving mechanical parts, exposure to fumes or
airborne particles, and chemicals.
level in the work environment is usually moderate but can be loud when
in the production area.
Smithfield, is an equal opportunity employer committed to workplace
diversity. All qualified applicants will receive consideration for employment
without regard to race, color, religion, gender, sexual orientation, national
origin, age, gender identity, protected veterans status or status as a
disabled individual or any other protected group status or non-job related
characteristic as directed by law.
Careers and Benefits:
To learn more about Smithfield’s benefits, visit