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Manager - Food Safety and Quality Control - Memphis, TN 38104


Shelby County Schools



Job details

Job Type

Full-time

Full Job Description

Purpose and Scope:

The Food Safety and Quality Control manager works under the direction of the Senior Manager Nutrition Services and is responsible for overseeing and participating in monitoring, documenting, and verifying that Food and Workplace Safety procedures are compliant throughout various SCS facilities and meet Federal, State, and Local guidelines. Serve as liaison with suppliers pertaining to food safety and quality product concerns; and serves as HACCP coordinator by implementing and ensuring compliance of the HACCP and Food Safety programs.

Essential Job Functions:

  • Directs staff to achieve daily goals and provide feedback to the team including management of staff, hiring, discipline, payroll, performance appraisal, training, and development of personnel.
  • Manages the development, implementation, and evaluation of the Hazardous Analysis Critical Control Point (HACCP) programs to meet the Federal and State regulations by working with internal, external, and the Shelby County Health departments in creating SOPís; and conducts school site visits to ensure compliance with the food safety and quality plans established by Nutrition Services.
  • Mentors, coaches, and guides Food Safety Specialists, Quality Control Specialists, and Quality Control Technicians in customer service and safe food handling practices.
  • Ensures food safety and quality of In-bound products meet the criteria outlined in the Nutrition Servicesí SOPs.
  • Prepares graphs, charts, and reports from test results on quality tested products as related to product appearance, quality, taste, and smell.
  • Facilitates the sample testing of foreign objects found in products; respond to customer foreign object or quality complaints; and ensures foreign objects and swabs are forwarded to the Third-party lab for testing.
  • Prepares, reviews, and maintains monthly product refusals, quality testing, and swab logs; creates, analyzes, and reviews food safety and quality assurance forms for accuracy and validity; and ensures completed forms are correct and corrective actions procedures are conducted as applicable.
  • Performs quality control analysis including tests and inspections of products and processes; reviews and monitors swab results; and reports foreign object submittals to a third-party lab. Determine specifications needed for food grade chemicals utilized in school cafeterias.
  • Provides in-person and web-based training regarding best practices on food safety and quality techniques with Nutrition Services personnel.
  • Develops and maintains SDS, HACCP, and Food Defense Safety Manuals; participates and leads problem solving sessions/meetings; and conducts root cause analysis and applies corrective and preventative actions as needed.
  • Provides guidance and implements work-place safety procedures outlined by the CDC and OSHA regulations for Nutrition Services personnel; and creates and implements workplace safety preventive-corrective action measures based on site observations.
  • Develops a cross functional team to assess work-place safety risk or challenges in the warehouse; serves as liaison with Risk Management in addressing safety challenges in the warehouse adhering to the FDA, OSHA, and USDA guidelines
  • Maintains a reference library of current nutrition education resource materials.
  • Performs other related duties as assigned or directed.

Minimum Qualifications:

Graduation from an accredited college or university with a Bachelorís degree in Business, Food and Nutrition, Dietetics or relevant area of study, or equivalent plus an additional four (4) years related experience, or equivalent, for a total education/experience of nine (8) years. Acquired certifications in Good Manufacturing Practices (GMC), HACCP and Servsafe preferred.

(PROOF OF EDUCATION, TRAINING, AND/OR EXPERIENCE IS REQUIRED)


Degree Equivalency Formula:

Bachelorís Degree= 4 years plus required years of experience.

Masterís Degree= 2 years plus required years of experience. Where Masterís degrees are required, years for Bachelorís Degrees must be included.

Knowledge, Skills, and Abilities:

  • Knowledge of food chemical compounds
  • Knowledge of Best Practices in Warehousing-Distribution
  • Considerable knowledge of nutrition theory and principles and how large-scale food preparation operation affect food quality and safety
  • Considerable knowledge of food preparation, quality control, sanitization, safety standards, and procedures
  • Working knowledge of city, state, and federal environmental health and food ordinances
  • Excellent knowledge of HACCP and proven ability to write HACCP plans
  • Technical and managerial skills to perform in area of specialty
  • Strong written, verbal, and interpersonal communication skills.
  • Ability to understand and use company software applications and automated systems.

 

Physical Requirements and Working Environment:

Physical Demands: Requires light to medium work involving standing or walking, exerting up to 50 pounds, considerable skill, adeptness, and speed in the use of the fingers, hands, or limbs in tasks involving close tolerances. Some dexterity in operating office equipment.

Unavoidable Hazards: The position may be exposed to extreme heat/cold, wet or humid conditions, bright/dim lights, dust or pollen, intense noise levels, vibration, fumes or noxious odors, moving mechanical parts, heights, disease/pathogens and traffic. The applicant will be expected to perform walk-thrus in dry, freezer, and cooler warehouses.

Sensory (ADA) Requirements: The position requires normal visual acuity and field of vision, hearing and speaking abilities, color and depth perception.


AMERICANS WITH DISABILITIES ACT COMPLIANCE

SCS is an Equal Opportunity Employer. SCS provides reasonable accommodations to qualified persons with disabilities. Prospective and current employees are encouraged to discuss ADA accommodations with management.

 

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