Director, Frozen Food Safety & Quality - Siloam Springs, AR

Allens, Inc.


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Job Location: Siloam Springs, Arkansas
Department: Science & Technology


Reports To:
VP, Science & Technology

Top-level expert in frozen food processing and repackaging. Coordinates activities of Quality Assurance Departments at frozen and repackaging facilities and uses quality, biological, and food sciences to direct the company's quality systems.

Essential Duties and Responsibilities:
Communicates with subordinate QS Managers and key facility management personnel as well as other departments regarding quality issues. Assists in all areas by providing guidance, training, and other support as needed.

Serves as Corporate liaison between QS frozen facilities and other departments including departments within Corporate Technical Services and QS group. Must understand and represent facilities as needed in meetings, etc.

Responsible for learning, understanding, and ensuring that facilities are abiding by current and pending food laws (FDA, state laws, Canada) and the affects they will have on frozen facilities. Must be knowledgeable in types of certification programs, including Kosher, organic, etc.

Writes and approves product specifications with a full understanding of quality as it relates to frozen vegetable production and repackaging. Links customerís needs with capabilities and processes at frozen and repackaging facilities. Validates and verifies quality plans.

Serves as Corporate coordinator of HACCP program. Keeps and organizes Corporate numbering system, document templates, pre-requisite programs, etc. Updates documents as needed and ensures facilities have up to date policies. Archives documents. Audit and trains of HACCP and food safety systems using HACCP verification and validation principles. Analyzes processes for hazards with a thorough understanding of science. Assesses and defends company programs to ensure all regulatory and customer needs are met.

Cooperates in consumer complaint investigations to provide up to date information to facilities on key issues and trends. Directs corrective action as needed.

Works with Sales departments and customer service to review and direct issues to appropriate facility for investigation and corrective action. Assists Logistics on direction of stock, COAs, and other customer requirements. Works with Sales departments to assess customer requirements and requests for tours, audits, samples, and other contract requirements.

Maintains good understanding of food processing sanitation programs and a broad knowledge of sanitizing chemical usage. Serves as a resource to facilities in this area.

Knowledgeable in microbiology and the requirements of running an internal micro lab for routine microbiological testing. Offers guidance and support to micro lab staff to ensure good laboratory practices and obedience with policies. Uses knowledge of microbiological concerns to direct and/or assist facilities and management on corrective action of micro issues in frozen vegetable processing and repackaging facilities. Knowledgeable in chemical analysis requirements for the food industry. Assists Sales teams in fulfilling customer required testing programs.

Serves as point person during SQF or other third party audits to guide policies and document creation and deployment. Provides support for procurement department to ensure that all vendors and suppliers are approved. Provides support for facilities by ensuring that all necessary documents are available during audit process.

Other duties as assigned.

Supervisory Responsibilities:
Manages ten or more subordinate quality personnel in the Quality Assurance Department. Is responsible for the overall direction, coordination, and evaluation of these units. 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 resolving problems.

Education and/or Experience:
Bachelor's degree or equivalent in Food Processing/Science, Microbiology, or related field. Masterís degree preferred.

Five or more years progressive food processing experience and/or training, at least three years in management; comprehensive experience with FDA and/or USDA rules and regulations; or equivalent combination of education and experience.

SQF certification

HACCP certification from national/internationally recognized and accredited HACCP training firm



Allens, Inc.

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