Manager, Plant Food Safety I – Arnold, PA
· Job ID:Northside Foods
· Salary:Not Specified Why?
The Food Safety Manager has the overall accountability of ensuring the food safety system at the plant is properly written, documented and implemented - thus ensuring USDA regulatory compliance and the production of safe and wholesome meat and poultry products. This position is on call 24/7. This position has a dual and equal reporting structure to the VP of Food Safety and the facility’s General Manager. This reporting structure ensures a facility’s food safety system continues to flourish without unnecessary decreases in operational productivity and efficiency.
1) Food Safety System Verification and Regulatory Compliance – Verify that all Food Safety and Regulatory programs are functioning as designed, being followed and correctly documented. The Food Safety Manager must make scientifically defendable decisions, which ensure USDA regulatory compliance while maintaining operational productivity and efficiency. 2) Sanitation – Must be accountable for the overall design of the facility’s sanitation program. This includes, but is not limited to authoring a written USDA regulatory program, microbiological sampling, sanitation performance tracking, training of applicable facility production and management employees and meeting regularly with the USDA to discuss the sanitation findings. The Food Safety Manager will normally be at the facility at least 4 days each week by 4:30am to verify the effectiveness of the program by visually inspecting the cleanliness of the equipment in the facility. 3) Employee Training and Personnel Management - Must provide solid leadership, plus design and deliver effective, understandable plant wide food safety training to a very diverse employee base. The Food Safety Manager is responsible for managing HR duties, performance plans/reviews, and work assignments/schedules of other food safety staff members. 4) Problem Resolution & Committee Assignments & USDA and 3rd Party Customer Audits -Must have the astute ability to quickly, yet thoroughly investigate a product/process failure, determine the root cause and take corrective actions. The manager is accountable for the preparation and the execution during USDA daily verification tasks, as well as numerous 3rd party audits and USDA food safety system assessments. 5) Professional Development and Performance –Must develop and foster a strong working relationship with the USDA and seek continued education to enhance management and technical skills. 6) Manages at least 1 direct report and may have indirect responsibility over the microbiology and chemistry laboratory staff members.
• Bachelor’s degree (B.A.) in Food Science or related field from four-year college or university and 5-8 years experience in the meat industry and processes; or equivalent combination of education and experience. • Excellent oral and written communication skills. • USDA HACCP Certified. • SQF Certified Expert. • Knowledge and understanding of food science and meat processing. • Knowledge of USDA, FSIS, HACCP, and SSOP requirements. • Knowledge of SPC and statistics. • Working knowledge of quality assurance principles. • Ability to uphold regulatory, company and customer standards. • Ability to respond to common inquiries or complaints from customers, regulatory agencies, or members of the business community. • Knowledge of Database software; Inventory software; Manufacturing software; Excel spreadsheet and Word Processing software; SAP. • Must be able to travel 10% of the time. Travel is limited, however, additional travel may occur if circumstances require.
Northside Foods is an Equal Opportunity Employer M/F/D/V
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