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Requisition #:

12-848

External Job Title:

Food Safety Senior Manager – Elkhart Lake, WI

Interest Category:

Quality Systems

Departments:

Quality Systems

Position Type:

Full Time

Shift:

First

Pay:

Duties & Responsibilities:

For the third year in a row, as part of an independent survey, Sargento was voted as one of the top places to work in Southeastern Wisconsin. That's because, we hire good people and treat them like family.

And 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 work-life balance and a unique, values-based culture that makes us recognized as an area employer of choice.

Our Wisconsin location offers great lifestyle and recreational options and convenient access to major metropolitan areas.

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.

Sargento Foods Inc. is an Equal Opportunity Employer

Qualifications:

Advanced knowledge of a wide variety of food safety systems.

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.

Strong understanding of HACCP concepts and their applications, including mandatory HACCP systems.

Demonstrated skill in advanced 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.

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.

CERTIFICATES, LICENSES, REGISTRATIONS
N/A


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.

State:

Wisconsin

City:

Elkhart Lake

 

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