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SUMMARY
Responsible for monitoring and ensuring that facilities and processes
meet the companys, industries and regulatory standards for food
safety, sanitation and product integrity. Provides support and
direction to all operational entities by means of audits, inspections,
trainings, and consultations to ensure understanding and compliance
with applicable standards.
ESSENTIAL FUNCTIONS
Monitors product purity and integrity by means of audits, inspections
and laboratory analyses.
Conducts follow-up investigations and works with other functions to
ensure implementation of corrective actions for non-conformance to
standards.
Maintains reports and documentation concerning activities and systems
related to product integrity, Good Manufacturing Practices (GMPs) and
related regulatory activities.
Oversees company pest control program.
Organizes and facilitates training and risk analysis in the areas of
food safety, plant sanitation, pest control, water systems and Good
Manufacturing Practices (GMPs).
Provides consultant support for engineering and maintenance
activities ensuring compliance with company and industry sanitary
design standards.
Maintains satisfactory attendance, to include timeliness.
Responsible for understanding and complying with applicable
compliance, quality, environmental and safety regulatory
considerations. If accountable for the work of others,
responsible for ensuring their understanding and compliance.
This job description reflects management's assignment of essential
functions; it does not prescribe or restrict the tasks that may be
assigned.
SUPERVISORY RESPONSIBILITIES
N/A
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 ability required.
Reasonable accommodations may be made to enable individuals with
disabilities to perform the essential functions.
MINIMUM QUALIFICATIONS
High School Diploma or GED.
Bachelors degree plus 3 years of operations or quality assurance
experience in a manufacturing environment that reflects increasing
levels of responsibility OR 7 years of operations or quality assurance
experience in a manufacturing environment that reflects increasing
levels of responsibility.
Lift and move up to 50 pounds.
PREFERRED QUALIFICATIONS
Bachelor of Science degree in Engineering or Microbiology plus 5
years of operations or quality assurance experience in a food
manufacturing environment that reflects increasing levels of
responsibility.
Experience managing projects.
Knowledge of microbiological and sanitary design principles.
Knowledge of quality systems including HACCP, ISO 9000, ISO 14001,
GFSI, SPC and others as required.
Experience with sanitation and GMPs in a food and beverage
manufacturing environment.
Experience with lean manufacturing and six sigma principles.
Experience reading, analyzing and interpreting general business
periodicals, professional journals, technical procedures or
governmental regulations.
Experience writing reports, business correspondence and procedure manuals.
Experience presenting information and responding to questions from
groups of managers, clients, customers and the general public.
Skilled in the use of MS Access at a basic level; MS Word, Excel and
PowerPoint at an intermediate level; working knowledge of internet
usage, Intelex, Wine Manager LiveLink and LIMS.
Skilled in applying advanced mathematical concepts such as exponents,
logarithms, quadratic equations and permutations.
Skilled in applying mathematical operations to such tasks as
frequency distribution, determination of test reliability and validity,
analysis of variance, correlation techniques, sampling theory and
factor analysis.
Experience defining problems, collecting data, establishing facts and
drawing solid conclusions.
Experience interpreting an extensive variety of technical
instructions in mathematical or diagram form and dealing with several
abstract and concrete variables.
Experience understanding and applying relevant regulatory laws,
standards and guidelines pertaining to food and beverage processing.
Experience understanding, applying and communicating all company and
industry standards and systems relating to plant sanitation and product
integrity.
Experience communicating effectively by oral and written means at all
organizational levels.
Experience working effectively with all levels of the organization.
Experience demonstrating project-driven team building, leadership and
mentoring skills.
Experience reading, analyzing and interpreting processing equipment
specifications.
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 or hear. The employee frequently is required to stand,
walk, use hands to finger, handle or feel, reach with hands and arms
and taste or smell. The employee is occasionally required to sit.
Occasionally the work will involve working at heights, including but
not limited to the top of tanks or platforms. Specific vision
abilities required by this job include close vision, distance vision,
color vision, peripheral vision, depth perception and ability to adjust
focus.
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.
Work requires the use of proper PPE (gloves, goggles, boots and
coveralls) for handling of various cleaning and sanitizing
chemicals. The noise level in the work environment is usually
loud
EEO/AA M/F/V/D
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