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Food Safety/Quality AssuranceSpecialist



Position Type:

Full Time


2nd Shift




ESSENTIAL DUTIES AND RESPONSIBILITIES include, but are not limited to, the following: Programs and Activities1. Support facility Food Safety/Regulatory Compliance programs such as HazardAnalysis Critical Control Point (HACCP), Sanitation Standard Operation Procedures (SSOPs), and Sanitation Performance Standards (SPS)2.Schedule, coordinate and/or perform Food Safety and regulatory audits and/or verifications3.Assist with maximizing facility efficiencies by proactively addressing situations that could lead to downtime or product loss4.Assist in development and enhancement of programs and procedures5.Provide technical assistance and support to operations personnel as necessary6.Provide verification services in the areas of receiving, storage of ingredients, packaging and raw materials, pest control, Good Manufacturing Practices (GMPs), net weights, proper labeling, quality characteristics, and other general inspections, as needed.7.Provide on-the-job and classroom training8.Support production in all areas of quality and conformance to product specifications9.Job responsibilities can require working variable hours, weekends, and some holidays10.Maintain effective working relationships with personnel, USDA, and contract sanitation company.General Management Skills1.Allow for and be a participant of ongoing innovations and process improvements.2.Lead by example, morally and ethically.3.Continue education to allow for personal growth and identifying current trends.SUPERVISORY RESPONSIBILITIES There are no supervisory responsibilities. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION and/or EXPERIENCE Bachelors degree (B.S.) from four-year accredited college or university, preferably Food Science related field; or four years related food safety and leadership experience and/or training; or equivalent combination of education and experience.VERBAL/WRITTEN SKILLS Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public. Bi-lingual (Spanish) skills beneficial.INFORMATION SYSTEM SKILLS Ability to manipulate data efficiently and effectively. Ability to demonstrate excellent research methods. Ability to draw conclusions from data, superior use of computer programs. REASONING/DECISION MAKING SKILLS Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables. Responsible for technical understanding of job specific decisions.ORGANIZATIONAL SKILLS Punctual Stay on task and finish on time Complete short-term and long-term projects Maintain a continuous process Perform multiple tasks Analyze and create better methods for completing job functionsSet, meet, and evaluate short-term goals and objectivesCreate, prioritize, plan, and complete job functions and projects with little or no supervision PEOPLE SKILLS Possess good attitudeWillingly carry out assignmentsCommunicate clearly and conciselyAsk questions when unclear of assignmentPossess team-oriented attitudeCommunicate problems and solutions to othersTrain others on tasksCommunicate effectively in stressful situationsRemain calm when discussing emotional mattersKnowledge and use of motivational languageAbility and willingness to see other's perspectivesAbility and willingness to be empathetic when appropriateUtilize leadership skillsBehave in a professional and trustworthy manner in all work related situations JOB SPECIFIC SKILLSWillingness and ability to successfully complete food safety and regulatory courses. Must have the ability to comprehend basis statistical process control, microbiological and meat science, as the job requires.



PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.While performing the duties of this job, the employee is regularly required to talk and hear. The employee frequently is required to stand, walk, sit, use hands and fingers to handle or feel, reach with hands and arms, climb or balance, and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 100 pounds.WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.While performing the duties of this job, the employee is regularly exposed to wet and/or humid and cold (room temperatures 30-40F) conditions. The employee is occasionally exposed to moving mechanical parts, fumes or airborne particles, toxic or caustic chemicals, extreme cold(<15F), extreme heat, risk of electrical shock and vibration. The noise level in the work environment is usually moderate.


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