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Position Description
Position Summary:
This position will be the lead Food Safety and Quality programs at a designated
fresh bakery facility. This includes leading implementation and on-going
program management/oversight on Safe Quality Foods (SQF) Certification and
initiatives at a designated manufacturing facility.
Essential Duties & Responsibilities:
Lead the integration of the current total quality
assurance and food safety process into one integrated process. This
includes HACCP system, regulatory audits, quality systems review process
(QSR), standard operating procedures (SOP's), product scoring, food safety
audits, field complaints, standardized work instructions.
Develop and execute SQF Plans to
achieve/maintain SQF Level 3 Certification at the facility and to meet all
Bimbo Bakeries USA requirements related to quality and food safety programs.
Oversee plant compliance and interactions
with SQF Certification Body.
Assure Facility meets all requirements
related to SQF Trademark use.
Develop and maintain systems to assure
facility meets all SQF 2000 System requirements including Commitment,
Document Control and Records, Specifications, Attaining Food Safety,
Verification, Product Identification Trace and Recall, Incident Management,
Food Safety Fundamentals - Building and Equipment Design and Construction,
and Food Safety Fundamentals - Pre-requisite Programs.
Train and maintain all training records
on critical food safety and quality requirements. Document and maintain
training registry for all employees at the facility.
Maintain all registries as required by
SQF.
Oversee monitoring, verification, and
validation activities to ensure that all products leaving the facility meet
the facility Food Safety and Quality Plans.
Provide guidance and leadership in
situations where deviations have occurred or a potential risk has been
identified related to food safety and/or quality attributes.
Reassess SQF plan(s) when
ever there is a change to program, process, procedure, ingredient,
equipment, industry philosophy, technology, etc.
Position
Requirements
Bachelor's degree in Food Safety,
Microbiology, Chemistry, Food Science, or related field.
6+ years of progressive food processing experience,
with at least 4 years in a management capacity within a manufacturing
environment under HACCP, USDA and/or FDA.
3+ years facilitating food safety/quality related
training events.
Demonstrate leadership in the areas of
food safety and plant regulatory affairs
HACCP Certification from a nationally /
internationally recognized and accredited HACCP training firm
Possess a thorough understanding of FDA
and/or USDA inspected manufacturing facilities
Comprehensive experience with FDA and/or
USDA Rules and Regulations
Must have strong organizational and
leadership skills
Ability to analyze processes for
Biological, Chemical, and Physical hazards with a thorough understanding of
the science and support behind each type of hazard and each step of a
production process
Able to work with cross functional
departments within the organization
Good problem solving skills
Strong computer skills with experience
using Word, Excel, Access, Power Point. SAP experience is a plus
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