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Food Safety & QA Manager - Kinston, NC 28504
Smithfield Foods
Full-time
Job details
Job Type
Full-time
Full Job
Description
Job Locations: US-NC-Kinston 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.
- Must have the
ability to complete required applicable forms in English, which requires
the ability to read and write in English.
- 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 43,000 U.S. team members and
16,000 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 our industry-leading
commitments to become carbon negative in U.S. company-owned operations and
reduce GHG emissions 30 percent across our entire U.S. value chain by 2030.
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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