Manager - Food Safety and Quality Control - Memphis,
Full Job Description
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.
- 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
- 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
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
(PROOF OF EDUCATION, TRAINING, AND/OR
EXPERIENCE IS REQUIRED)
Degree Equivalency Formula:
Bachelorís Degree= 4 years plus
required years of experience.
2 years plus required years of experience. Where Masterís degrees are
required, years for Bachelorís Degrees must be included.
Skills, and Abilities:
- Knowledge of food chemical compounds
- Knowledge of Best Practices in
- 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
- Ability to understand and use company
software applications and automated systems.
Requirements and Working Environment:
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.
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.