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Food Safety Manager (2012)


Jessup, MD

Salary Range:

Salary DOE




full benefits including medical, dental, vision and 401k

Employment Type:

Year-Round - Full Time




The Food Safety Manager is the primary responsible party for the oversight and coordination of all Food Safety, Quality Assurance and Sanitation programs. Position has direct control over all facets Food Safety, Quality Assurance and Sanitation and serves as the point of contact for all relevant local, state, and Federal food safety regulatory agencies. FSM oversees all 3rd party audits (GFSI only) conducted on site and ensures vendor compliance with in-house standards. FSM has authority to create programs, change programs, and format initiatives.


  1. Develop, administer, and lead the Company's Food Safety, Quality Assurance and Sanitation departments ensuring the highest level of accountability and value for customers and stakeholders.
  2. Serve as customer liaison and coordinator for all Quality and Food safety, Sanitation, issues.
  3. Design, develop, and implement departmental measurement and monitoring systems to monitor success. Develops and maintains the HACCP Plan and SOP's for the company.
  4. Plans procedures for sampling and manages the environmental and microbiological programs.
  5. Conducts plant self-inspections in accordance to Global Food Safety Standards.
  6. Lead and mentor employees.
  7. Ensure compliance with all safety policies and procedures.
  8. Must understand, observe, and monitor compliance with all in-house GMP's and SOP's
  9. Must work safely at all times and comply with all safety policies and procedures.
  10. Maintain cleanliness of warehouse.
  11. Perform other duties as assigned.


  1. Bachelor's Degree required in Chemistry, Microbiology, Food Sciences, or other applicable discipline. Master's Degree preferred.
  2. A minimum of five years of related experience. At least three years of supervisory experience.
  3. Must demonstrate proficient PC skills. Must demonstrate exceptional oral and written communication skills.
  4. Experience working with relational databases, statistical programs, and other tools to compile and interpret quantitative data.
  5. Experience with Global Food Standard Initiatives such as BRC and SQF.
  6. Expert knowledge of SSOP's, HACCP, GMP/GAPs, and USDA. Must be familiar with microbiological requirements and testing and implementing a trace-back and recall program.
  7. Experience in the fresh cut fruit/vegetable industry or other ready-to-eat food experience required.

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