Food Safety –
: Portsmouth VA US
: Full Time
and tasks are written as follows:
1. 35% Assist in implementing and validating science based HACCP plans and
SSOP for each process/area within the facility.
Participates in HACCP team meetings and training
Assists in Foreign Material Investigations, including assessing areas of
risk/exposure and following up to ensure continued product protection
Maintains and performs verification of establishment HACCP related SOPs.
2. 35% Review HACCP and SSOP documentation to ensure compliance with all FSIS
Regulations, Directives, and Policies.
Maintain daily records of HACCP, SSOP and Regulatory paper work, reviewing to
assure the production of safe and wholesome food products. Identifies
deviations and actively pursues completion of corrective actions and
preventive measures to protect products and prevent recurrence.
Maintains required pathogen testing files and applicable corrective actions.
3. 20% Track and trend data to ensure new trends are not developing. Assist
in implementing a plan of action to improve areas identified for improvement.
Manages and interprets data from the above records to track and trend
information (NRs Foreign Material, Deficiencies, etc.), notifying Management
of any forming trends.
Performs GMP and SSOP audits, including documenting noncompliances
and educating supervision on findings.
Participates in monthly Food Safety & Foreign Material Audits as part of
4. 10% Implementing training programs to instruct employees to monitor and
document HACCP, SSOP, and other required functions.
Assists in developing and performs SOP, SSOP, HACCP and monthly Food Safety
Records USDA/Regulatory meeting minutes.
Participates in management meetings and educates management personnel
regarding plant Food Safety Issues.
Assists with other tasks such as; Responding to FSIS Non-Compliance Reports,
conducting Food Safety meetings, assisting with weekly and monthly reports
viewed by Corporate VPs and higher, effectively performing a mock recall,
revising HACCP, SSOP and regulatory paperwork and plans as needed, validating
HACCP and SSOP Programs, performing pre-operational inspection and/or
sanitation audits (as necessary).
communication skills, both verbal and written.
Systematic approach to problem solving.
0 to 2 years of experience in Meat Industry.
Level : Student
: Bachelor's Degree
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