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Requisition
# :
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09-376
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External
Job Title :
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Food Safety
Manager - Elkhart Lake, WI
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Interest
Category :
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Quality
Systems
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Departments
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Quality
Systems
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Position
Type :
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Full
Time
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Shift
:
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First
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Pay
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Duties
& Responsibilities :
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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.
SUPERVISORY RESPONSIBILITIES
This job has no direct supervisory responsibilities.
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Qualifications
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EDUCATION
and/or EXPERIENCE
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.
PRESENTATION SKILLS
The ability to effectively present information and respond to questions
from groups of managers, clients, customers, and the general public is
extremely important.
COMPUTER SKILLS
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.
ADDITIONAL SKILLS
• 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.
CERTIFICATES, LICENSES, REGISTRATIONS
This person will be expected to obtain the ASQ Certified HACCP Auditor
designation and a Better Process Control School certificate.
TRAVEL
Up to 20% required.
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State
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Wisconsin
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City
:
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Elkhart
Lake
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