Food Safety –
Quality Assurance Superintendent
directly to Technical Service Manager with 2 direct reports
Manages all Quality
Assurance operations; USDA regulations, standard operating procedures,
company procedures and policies, good manufacturing processes, HACCP
(Hazard Analysis Critical Control Point) and Quality Programs to ensure
worker compliance with such standards.
operating procedures, USDA regulations, company procedures and policies,
sound manufacturing practices, and HACCP activities. Adjusts or corrects
process to meet Quality Assurance standards.
•Submits Quality Assurance
manuals when necessary ensuring all quality are met.
conformity with PQC (Product Quality Control) programs.
shooting activities to identify current or potential food safety
verification, ensures consistency with specifications.
•Speaks with QA
Supervisors regularly appraising department performance. Relays QA or
USDA policy changes when necessary.
•Hires or submits
recommendation for new personnel. Promotes Technical staff to Supervisor
controlling cost of lab analysis, labor and supplies within the
Fabrication and Slaughter QA department.
•Manage all functions
of approximately forty team members
•Manage QSA and export
•Frequently exposed to
all potential hazards (high speed machinery, sharp objects, chemicals,
swinging beef, etc.). Required to be on feet most of the day.
extreme temperatures, and loud noise prevail.
•Pushing carcass and
moving heavy boxes not uncommon.
•Typically work 9-12
hour days in a 5-6 day week.
EDUCATION: Minimum 4
yr. college degree with animal science or technological emphasis.
5-6 yrs. QA experience, substitutable for college degree
General knowledge of plant operation (where each department is at, what
is produced, etc.), as well as government regulations. Strong
communication skills, verbal and written. Proficient computer skills
(word, excel, access, and power point)