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Food Safety Supervisor - Sioux Center, IA 51250

 

Smithfield Foods

 

Job Locations: US-IA-Sioux Center Your Opportunity:

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 efficiency.

Core Responsibilities:

Responsibilities and tasks are written as follows:

  • Verifies 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.
  • Ensures USDA regulatory compliance by making scientifically defendable decisions that do not result in unjustified decreases in operational productivity or efficiency.
  • Visually inspects the cleanliness of the equipment in the facility to ensure no adverse impacts on shelf life.
  • Accountable 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 findings.
  • Responsible for managing performance plans/reviews, work schedules and assignments of other food safety staff members, if necessary.
  • Able 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.
  • May serve on special company and plant committees and task forces; such as the Health and Safety Committee.
  • Accountable 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.
  • Develops and fosters a strong working relationship with the USDA.
  • Completes reassessments of SQF Quality Plan if:
    • Addition or removal of processing steps
    • Introduction of new product with processing steps not in currently included in Quality Analysis
    • At a minimum SQF Quality Plan is reassessed annually.
  • Oversees 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;
  • Takes appropriate action to maintain the integrity of the SQF System.
  • Communicates to relevant personnel all information essential to ensure the effective implementation and maintenance of the SQF System.
  • In 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.

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 to perform the essential functions.

  • Bachelor’s degree (B.A.) from a regionally accredited four-year college or university; or equivalent combination of education and experience.
  • 2+ years’ experience in the food industry, preferred.
  • Knowledge and understanding of quality assurance principles, food science and meat processing, SPC and statistics; preferred.
  • Comprehensive knowledge of USDA, FSIS, HACCP, and SSOP requirements.
  • UDSA/HACCP Certified, preferred.
  • SQF Certified Expert, preferred.
  • Excellent oral and written communication skills.
  • Ability to uphold regulatory, company and customer standards.
  • Ability to respond to common inquiries or complaints from customers, regulatory agencies, or members of the business community.
  • Knowledge of Database software; Inventory software; Manufacturing software; Spreadsheet and Word Processing software and SAP; preferred.
  • Must be able to travel up to 10% of the time.
  • May be required to work long hours and weekends.

Supervisory Responsibilities:

  • Provides leadership and guidance to employees in the Food Safety 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 assisting in providing appropriate resolutions.

Work Environment & Physical Demands:

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 functions.

  • Occasionally lift and/or move up to 50 pounds
  • Specific vision includes close vision, distance vision, and ability to adjust focus.
  • Frequently 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 Demands:

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.

  • Office 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.
  • Noise level in the work environment is usually moderate but can be loud when in the production area.

EEO/AA Information:

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 smithfieldfoods.com/careerbenefits

 

 

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