This position will assure the facility’s food safety and
quality systems (programs, SOPs, plans, manuals, etc.) fulfill customer
expectations, government regulations, and company
requirements. The manager will drive the development,
implementation, awareness, continual assessment, and improvement of
these systems.
ESSENTIAL
DUTIES AND RESPONSIBILITIES (include, but not limited, to the
following):
Programs
and Activities
Regulatory programs
(HACCP, SSOPs, SPSs) are properly designed, implemented, understood,
routinely assessed, improved upon, and well maintained.
GMPs and food safety
procedures are understood, instilled at all levels of employment,
and monitored throughout all areas of the facility and levels of
employment.
Microbial programs are to
be designed, implemented, routinely assessed, improved upon and
well maintained. These programs include but are not limited
to – environmental monitoring for Listeria spp.; enumeration of APC, generic E. Coli, and Coliform on
equipment, air, finished products, and incoming goods; and
pathogen testing of products as directed by the company.
Coordinate external and
internal quality / food safety audits for the facility.
Develop and lead
cross-functional teams to drive selected quality or food safety
programs. Examples include but are not limited to “monthly
food safety facility inspections”, “monthly glass & plastic
inspection”, “weekly PRP meetings”, “HACCP team meetings”,
and “audit preparation meetings”.
Interact will USDA/FSIS
/FDAofficials.
Assist the facility
manager with instilling ownership to departmental functions by
involving them with responses to CARs, NRs, customer comments,
HACCP deviations, SSOP non-compliances, GMP infractions,
etc.
Acquire supporting documents
for quality / food safety systems. Support decisions of
product disposition where food safety or quality attributes are in
question.
Maintain a retained
product list, well communicate the list on a weekly basis, and
persist in effecting decisions that will appropriately result in
the removal of product from retained status.
Assist with the
development and implementation of training materials addressing
food safety and quality system subject matters. Conduct
training sessions and prepare others to conduct training sessions
specific to food safety and quality system subject matters.
Develop herself / himself
professionally, both technically and managerially; and, lead all
others in the department in doing the same.
Instill accountability
for job performance, attendance, and personal conduct by ensuring
company policies are consistently applied to employees.
Manage fixed expenses,
labor, and material costs within the department in a fiscally
responsible manner.
Compile meaningful
reports and thorough reviews of systems, SOPs, and inspections in
a timely manner.
Fulfill other
assignments as given by Advance Corporate Food Safety Systems
Integrity Department.
JOB REQUIREMENTS:
EDUCATION
and/or EXPERIENCE
Minimum of a B.S. from an accredited university/college;
and approximately three to five years’ related experience and/or
training; or equivalent combination of education and experience. Bakery
background is a plus. Bi-lingual is a plus.
INFORMATION
SYSTEMS SKILLS
The manager must have a basic understanding of computer
hardware and Microsoft Windows environments. The manager will need
to be proficient with software applications to include ROSS, Microsoft
Word, Excel, Outlook, Power Point, Kronos, and Project Management /
Planning software applications. Telephone skills are required to the
extent of making, answering, holding, transferring calls and using
voice mail.
PHYSICAL
DEMANDS
While performing the duties of this job, the employee is
regularly required to stand; walk; and use hands to finger, handle, or
feel. The employee frequently is required to reach with hands and
arms; stoop, kneel, crouch, or crawl; and talk or hear. The
employee is occasionally required to sit, climb or balance, and taste or
smell. The employee must occasionally lift and/or move up to 85
pounds. There are no specific vision requirements necessary.
WORK
ENVIRONMENT
While performing the duties of this job, the employee is
occasionally exposed to wet and/or humid conditions; moving mechanical
parts; high, precarious places; temperatures between 0 and 120 degrees
(freezers and oven rooms); and risk of electrical shock. The noise
level in the work environment is usually loud.
