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Description
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Food Safety Senior Manager – Plymouth, WI
Department:
Quality Systems
Reports to:
Food Safety Director
SUMMARY
The Food Safety Manager is the SFI HACCP and microbiology food safety
application expert. This person is an expert on the risk assessment of
potential hazards in food and provides expertise (microbiological,
chemical, radiological, and physical hazards) to HACCP teams throughout the
company. This person also evaluates new microbiological testing methods
that have practical application within the organization including the
design of microbiological challenge studies.
ESSENTIAL DUTIES AND
RESPONSIBILITIES include the following. Other duties may be
assigned.
Achieves consistent results among plants by managing HACCP approaches and
procedures while maintaining a strong focus on preventing food safety-related
incidents.
Advises each of the HACCP teams regarding hazard analysis and risk
assessment activities by supplying detailed microbiological and
toxicological expertise.
Establishes critical control points consistent with manufacturing
capabilities to assure compliance with critical control points.
Summarizes risk assessment activities and clearly documents conclusions in
the HACCP plan in order to meet company, regulatory, and customer
expectations. Assists with revalidation of HACCP plans.
Creates or assists in the creation of standard operating procedures (SOPs)
to smoothly execute HACCP program requirements.
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 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 including food-safe formulations.
Develops knowledge partnerships with external content experts in HACCP,
Risk Assessment, and Risk Management (i.e., FDA, USDA, NFPA, CDR, and FRI)
and acts as liaison with the outside Process Authority.
Functions as backup for the Food Safety Director to analyze, evaluate and
present information concerning factors such as microbiological process
capabilities, manufacturing food safety problems, and risk assessments of new
products.
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.
Designs and executes challenge studies using outside laboratory resources.
SUPERVISORY
RESPONSIBILITIES
This person may supervise up to two technical subordinates.
QUALIFICATIONS
1) Advanced knowledge of a wide variety of food safety systems.
2) Experience with food manufacturing operations that has led to a clear
understanding of process steps and their relation to risk identification,
management, and resolution of food safety potential hazards.
3) Strong understanding of HACCP concepts and their applications, including
mandatory HACCP systems.
4) Demonstrated skill in advanced food microbiology, with an emphasis on
relevant pathogens.
5) Basic understanding of chemistry to the extent needed to identify and
control chemical hazards.
6) Demonstrated ability to lead cross-functional or manufacturing teams and
achieve desired objectives.
7) Ability to challenge team members to achieve results and respond
effectively to challenging inquiries from regulatory and customer
representatives.
EDUCATION and/or
EXPERIENCE
This position requires a Bachelors Degree (BA or
BS) and a Master’s Degree (MS) in Microbiology (preferable) or a field
related to the biological sciences that includes formal microbiological
coursework and training. Requires a minimum of 5 years of relevant
experience in a food safety risk management leadership role and a minimum
of 10 years of quality management experience.
LANGUAGE SKILLS
This person must be able to read, analyze, and interpret general business
periodicals, professional journals, technical procedures, and governmental
regulations. He/she must be able to write reports, business correspondence,
and procedure manuals. The ability to effectively present information and
respond to questions from groups of managers, clients, customers, and the
general public is extremely important.
MATHEMATICAL SKILLS
The understanding of basic quality concepts, such as frequency
distribution, determination of test validity and reliability, process
capability, and sampling theory to demonstrate compliance, particularly
with regard to microbiological testing, is required. This person also must
be able to apply basic quality-related mathematical concepts such as
probability and statistical inference.
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. Able to apply pathogen modeling
programs such as ComBase.
REASONING ABILITY
This person must have the ability to define problems, collect data,
establish facts, and draw valid conclusions and be able to present and
explain those conclusions to SFI employees from various management and
manufacturing functions.
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 frequently
required to sit and talk or hear. The employee is occasionally required to
stand; walk; use hands to finger, handle, or feel; and taste or smell. The
employee must occasionally lift and/or move up to 25 pounds. Specific
vision abilities required by this job include close vision, color vision,
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.
While performing the duties of this job, the employee is occasionally
exposed to wet and/or humid conditions and moving mechanical part. The
noise level in the work environment is usually moderate.
TRAVEL
Up to 20% required.
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