Requisition # :


External Job Title :

Food Safety Manager - Elkhart Lake, WI

Interest Category :

Quality Systems

Departments :

Quality Systems

Position Type :

Full Time

Shift :


Pay :

Duties & Responsibilities :

At Sargento you'll be in a highly visible position in a company big enough to be a national brand leader but small enough for you to feel at home and let you make an impact.

Our rewards include a competitive compensation, bonus and benefits package and generous 401(k) and profit sharing benefits. Sargento offers its employees a unique, values-based culture that makes us recognized as an area employer of choice. We understand the importance of finding a work - life balance, as demonstrated by benefits such as our summer hours work schedule.

The Food Safety Manager is the SArgento Foods Inc. HACCP and microbiology application expert. This position provides risk assessment expertise (microbiological, chemical, and physical hazards) to HACCP teams throughout the company. This person also coordinates microbiological testing and evaluates new microbiological testing methods that have practical application within the organization. Represents the organization in outside discussions and technical forums.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

Manages approaches and procedures between the different HACCP teams to achieve consistent results among plants to prevent the occurrence of food poisoning and food safety-related recalls.
Leads hazard analysis and risk assessment activities for each of the HACCP teams.
Working with the Senior Plant Quality Managers, assesses process capabilities to establish critical control points and assure that compliance with critical control points is capable and consistent with requirements.
Summarizes risk assessment activities and clearly documents conclusions in the HACCP plan in order to meet company, regulatory, and customer expectations. Assures compliance with HACCP plans.
Creates or assists in the creation of standard operating procedures (SOPs) to smoothly execute HACCP system requirements and assures compliance through audits of SOPs as required.
Works with Supply Quality to ensure that each of the HACCP teams understands the food safety controls in place at supplier locations and risk management implications for Sargento HACCP plans.
Conducts food safety training of HACCP team members as needed to assist the Senior Plant Quality Managers, and recommends additional outside training required to maintain effective HACCP teams.
Collaborates with, and provides direction to R&D on HACCP-related issues.
Develops knowledge partnerships with external content experts in HACCP, Risk Assessment, and Risk Management (i.e., FDA, USDA, NFPA, CDR, FRI)

Functions as backup for the Food Safety Director in his/her absence.

Investigates microbiological test protocols and equipment and proposes adoption and implementation plans for appropriate methodology with an emphasis on safety, accuracy and cost effectiveness of recommended actions.
Assists with training of microbiological technicians to assure that safety and accuracy are maintained and proper techniques are employed.

This job has no direct supervisory responsibilities.

Qualifications :

This position requires a Bachelors Degree (BA or BS) in Microbiology (preferable) or a field related to the biological sciences that includes formal microbiological coursework and training, and a minimum of 2 years of experience making databased decisions and recommendations using microbiology.

The ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public is extremely important.

This person must have proficiency with Microsoft Suite applications (Word, Excel, Access, Visio, and PowerPoint), Controlled Documentum and Corporate Documentum, and have the ability to become proficient with SAP and Minitab.

Advanced knowledge of food safety systems.
Experience with food manufacturing operations that has led to a clear understanding of process steps and their relation to the management of food safety potential hazards.
Strong understanding of HACCP concepts and their applications, including mandatory HACCP systems.
Demonstrated skill in fundamental food microbiology, with an emphasis on relevant pathogens.
Basic understanding of chemistry to the extent needed to identify and control chemical hazards.
Demonstrated ability to lead cross-functional or manufacturing teams and achieve desired objectives.
Understanding of basic quality concepts, such as: frequency distribution, determination of test validity and reliability, process capability, and sampling to demonstrate compliance.
Ability to tactfully challenge team members to achieve results and respond effectively to challenging inquiries from regulatory and customer representatives.

This person will be expected to obtain the ASQ Certified HACCP Auditor designation and a Better Process Control School certificate.

Up to 20% required.

State :


City :

Elkhart Lake

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