Safe Quality Food Institute - Arlington, VA
- Job Type: Full-Time
- Location: Arlington, VA
Develop technical papers, guidance documents and amendments to the SQF
Codes, training materials, audit forms and instructions.
Interact with all stakeholders, including auditors, CBs, and program users.
Direct the application and availability of all SQF materials through
electronic data base portal.
Interact with data base managers and providers including Muddy Boots,
Matrix and FMI Maxx.
Direct training programs including monitoring quality and consistency of
training centres, trainers and materials. Conduct
SQF training and train-the-trainer programs.
Direct the activities of the SQF Committees and Subcommittees for a variety
of food and non-food commodities.
Represent the SQF Institute at external venues including food industry
conferences and seminars.
Direct the development of changes, revisions and updates to the SQF program
and documents for consideration by the SQF Technical Committee.
Provide a high level of technical response to requests for information or
guidance on the SQF Program.
Direct and implement the auditing and certification procedures.
Maintain recognition of the SQF program by the Global Food Safety
Initiative (GFSI). Represent SQF on the GFSI standards owner committee and
other work groups.
Identify resource needs; participate in strategy development, objective
setting and other prioritization activities to achieve the goals of SQFI.
Provide feedback and recommendations to GVP and Business Management
component of SQFI to improve the performance, effectiveness and efficiency
of the program.
Market the SQF program to all stakeholders and user groups.
Technical Director will be part of a team responsible for developing,
maintaining and promoting the Safe Quality Food (SQF) Program to ensure the
success of the SQF Institute. The Director will be responsible for
directing the technical aspects of the SQF program, including the food
safety standards, guidelines, training materials and audit and
Write/edit articles for the SQF newsletter.
Other duties and projects as assigned or directed.
office environment requiring use of typical business equipment (e.g.,
computer, telephone, fax, copier, security system). Ability to travel
40-50% of time, including international travel.
Skills and Experience:
College degree in Food Science/Technology or related field; equivalent
combination of education and experience.
At least 5 years experience in food
manufacturing/processing, auditing or a related field.
At least 3 years experience in the 3rd party
Experience in the development, implementation and maintenance of HACCP
Experience in the delivery of HACCP and other food safety training.
Prior management experience.
Computer literate in Microsoft Word products.
Good communication and interpersonal skills.
Self-motivated and have the ability to work under pressure, either alone or
as part of a team.
Good writing, proof reading and editing skills.
FMI is an equal