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Position
Description
BASIC PURPOSE/SCOPE
The Food Safety Manager is responsible for ensuring our customers are
provided with the highest quality product as well as excellent customer
service. Responsible for ensuring and maintaining a food safe environment
through compliance to all requirements of programs/policies for Food
Safety, Good Manufacturing Practices, HACCP, Quality, Workplace Safety,
IPM, OSHA, Environmental, and as may be required by Plant, Company, and
Local, State and Federal mandates or programs.
PRINCIPAL ACCOUNTABILITIES
- Supports without hesitation
General Plant Safety, Food Safety, Food Defense Initiatives and Good
Manufacturing Practices with an understanding that these are
absolutes and are Priority #1.
- Assures that General Safety
and Food Safety is an absolute priority by setting the example as a
member of senior management.
- Assures that Product
Quality is an absolute priority utilizing IPM, Plant Teams and
outside resources to accomplish this.
- Assigns all work duties and
work schedules associated with the Sanitation Department.
- Purchases all necessary
sanitation supplies and equipment to maintain a clean and safe
plant.
- Chairs all regular GMP
Inspections. Required to accompany AIB, State and Federal Regulatory
inspectors, and any third party inspectors. Conducts plant wide
inspections.
- Takes the lead in the
facility’s Safety and Environmental Programs including upkeep of the
Corporate Environmental System.
- Monitors the Sanitation
Department's expenditures with respect to labor and supplies to
ensure compliance with department budgets.
- Prepares and maintains
Master Sanitation Schedule, logs and other documentation and
distributes information, as needed. Oversees facility Pest Control
programs.
- Takes a leadership role in
regards to BRC/SQF implementation and maintenance of programs.
- Provides leadership,
trains, and coaches and develops associates to include
responsibility for personnel and labor issues throughout the plant.
- Provides training to all
associates on Allergen, HACCP and GMP programs and policies
Position Requirements
- Bachelor’s Degree
preferred. A combination of education, training and experience that
results in demonstrated competency to perform the work may be
substituted.
- Five or more years of
Sanitation experience in a Food Processing/Manufacturing
Environment, preferably in a bakery, with at least two years of
management experience.
- Bachelor’s Degree
preferred. A combination of education, training and experience that
results in demonstrated competency to perform the work may be
substituted.
- Five or more years of
Sanitation experience in a Food Processing/Manufacturing Environment,
preferably in a bakery, with at least two years of management
experience.
SPECIALIZED SKILLS AND KNOWLEDGE
- Capable of teaching,
training and sharing technical knowledge to associates within a
High Performance Work System.
- A high level of analytical
ability is required in order to find solutions to difficult
sanitation problems.
- A basic knowledge of
chemicals and pesticides.
relocation available for this positon
Apply
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