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Performs functions to
administer food safety programs including HACCP, SSOP, and regulatory
compliance issues for cooked meat operations.
Primary
Responsibilities:
- Develops, reviews and updates
all aspects food safety policies related to SQF certification
- Develops aspects of the HACCP
and food safety programs including training and maintenance
- Maintains hazard analysis and
risk assessment records in accordance with all regulatory and customer
requirements
- Develops all aspects of the
SSOP plan, including information collection, reporting and training
- Updates and annually reviews
GMP policies and procedures including training and materials for all
employees
- Develops, reviews, and
updates all aspects of the manufacturing operating procedures
- Coordinates and develops
training sessions for all HACCP and food safety programs
- Compares EMI micro and
chemical specifications to customer requirements, updating EMI specs
as needed
- Trains quality assurance
personnel on product and environmental sampling, and HACCP procedures
- Administers allergen change
over validation requirements and supports commercialization of new
products with allergen assessments of formulations
- Researches and responds to
customer complaints recommending corrective actions when needed
- Participates in sensory
evaluation panels
- Facilitates plant tours for
customers and auditors as needed
- Provides back up support in
the maintenance and distribution of product specifications
- Performs other duties as
assigned
Supervisory/Management
Responsibilities:
Requirements:
- Bachelors degree in Food Technology,
Microbiology or related technical field
- 3 – 5 years related work
experience
- Proficient with computers and
various software packages
- Strong written and verbal
communication skills
- Strong problem solving,
research, and critical thinking skills
- Must have experience working
in USDA regulated facility *
Apply
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