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Description:
Job Summary: Provide
expert leadership in directing food safety initiatives to achieve the
organization’s food safety agenda and meet USDA and customer requirements.
Duties and
Responsibilities:
1. Expertise in HACCP,
GMP, & SSOP programs, company policies and procedures and government
regulations that govern Food Safety.
2. Lead and mentor Food
Safety Managers/Supervisors.
3. Review daily and
weekly plant information including: NR’s, microbial data and HACCP/SSOP
trend indicators.
4. Design and implement
special projects and microbial validation studies to achieve food safety
objectives.
5. Liaison between Plant
Management and USDA-FSIS Regional Managers.
6. Strive for continuous
improvement in Food Safety.
Skills:
1. Leadership
2. Coaching and Mentoring
of Others
3. Problem Analysis
4. Delivery of Results
5. Team Player
6. Quality and Work
Standards
7. Oral & Written
Communications
Experience and
Requirements:
1. Bachelor or Master of
Science Food Science, Meat Science or related fields.
2. Two plus years of
Quality Assurance or HACCP experience in a food processing plant is
required
3. Previous Management
experience in Food Safety or Quality Assurance
4. Thorough knowledge of
SSOP, GMP, and HACCP programs
5. Basic understanding of
Food Microbiology and Plant Sanitation.
6. Computer skills in
Microsoft Office programs.
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