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Food
Safety & QA Manager - Wichita, KS 67213
Smithfield Foods
Job
details
Job Type
Full-time
Full Job Description
Job Locations: US-KS-Wichita Your Opportunity:
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 managing the Plant Food Safety and Quality Assurance
Department to provide safe, high quality products that meet customer
expectations. This role has the overall accountability of ensuring the food
safety system is properly written, validated, documented and implemented as
directed to ensure USDA and FDA regulatory compliance and the production of
safe and wholesome products. Is accountable for the plant’s Quality System
and must provide solid leadership to achieve company, plant, and department
goals through various management, evaluation and improvement skills and
strategies that improve overall quality and profitability. The Plant Food
Safety and Quality Assurance Manager reports to the Plant Manager, the
Corporate Food Safety Manager and the Corporate Quality Assurance Manager.
Core Responsibilities:
Quality and Food Safety Verification and Compliance
- Verifies that all Food Safety, Quality
Assurance 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.
- 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.
- Revise and update food safety and quality
programs and procedures as directed.
- 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.
Food Safety and Quality Improvement
- Prevents HACCP, SSOP and process or
product failures by working with Food Safety and Quality Assurance staff
members and Operations to drive continuous improvement of product
quality through developing food safety and quality plans, process
controls, attention to process and specifications, food safety and
quality training.
Sanitation and Food Safety
- Accountable for the overall design of the
facility’s sanitation program. Including authoring a written USDA
regulatory program, sanitation performance tracking, training of
applicable facility production and meeting regularly with the USDA to
discuss sanitation findings.
- Ensures that operational and
pre-operational sanitation is acceptable. Implements and develops
necessary verification activities including micro sampling to verify the
effectiveness of sanitation activities. Takes action
in response to negative micro and Shelf Life data to drive improvement.
- Manages daily activities, in-depth
training and development of the Food Safety and Quality staff members.
- Document corrective actions and follow-up
as necessary and conduct GMP and Sanitation audits.
- Executes response to negative micro and
Shelf Life data to drive continuous improvement, by auditing and
scrutinizing the level of equipment cleanliness prior to the start of
operations.
SQF
- Creates and maintain SQF Quality Plan.
- 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.
Personnel Management
- Responsible for managing performance
plans/reviews, work schedules and assignments of other food safety staff
members.
Absence
- 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 from a regionally
accredited four-year college or university and 5+ years’ experience in
the food industry; or equivalent combination of education and
experience.
- Minimum of 2+ years’ experience in a
position of leadership to include team development and management,
required.
- Knowledge and understanding of quality
assurance principles, food science and meat processing, SPC and
statistics; preferred.
- In-depth understanding of microbiological
testing and limited chemistry testing.
- Knowledge of various pathogens and
microbes associated with food production.
- Hands on experience conducting
microbiological testing of meat and poultry products.
- Comprehensive knowledge of USDA, FSIS,
HACCP, and SSOP requirements.
- USDA/HACCP Certified, preferred.
- SQF Certified Expert, preferred.
- 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; QMS system and SAP.
- Excellent oral and written communication
skills.
- Strong decision making and problem solving skills.
- Excellent planning and organizational
skills with demonstrated multi-tasking and project management skills.
- Must be able to travel up to 10% of the
time.
- May be required to work long hours and
weekends.
- Ability to work well with others in fast
paced, dynamic environment.
- Ability to be respectful, approachable
and team oriented while building strong working relationships and a
positive work environment.
Supervisory Responsibilities:
- Provides leadership and guidance to
employees in the Food Safety and Quality Assurance 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 work environment characteristics and physical demands
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.
- 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.
- Noise level in the work environment is
usually moderate but can be loud when in the production area.
Careers and Benefits:
To learn more about Smithfield’s benefits, visit
smithfieldfoods.com/careerbenefits
About Smithfield Foods:
Headquartered in Smithfield, Va. since 1936, Smithfield
Foods, Inc. is an American food company with agricultural roots and a global
reach. Our 40,000 U.S. and 15,000 European employees are dedicated to
producing "Good food. Responsibly.®" and
have made us one of the world's leading vertically integrated protein
companies. We have pioneered sustainability standards for more than two
decades, including many industry firsts, such as our ambitious commitment to
cut our carbon impact by 25 percent by 2025. We believe in the power of
protein to end food insecurity and have donated hundreds of millions of food
servings to our neighbors in need. Smithfield boasts a portfolio of
high-quality iconic brands, such as Smithfield®, Eckrich®
and Nathan's Famous®, among many others. For more information, visit
www.smithfieldfoods.com, and connect with us on Facebook, Twitter, LinkedIn
and Instagram.
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, sex, sexual orientation,
national origin, age, gender identity, protected veterans
status, status as a disabled individual or any other protected group status
or non-job characteristic as directed by law.
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