Assisting the HACCP Manager as the onsite food safety
and regulatory authority at the facility. This position
drives the food safety systems of the plant by
developing, modifying, and maintaining the plant's
HACCP, SSOP, and regulatory programs to ensure
compliance with all regulatory requirements for the
production of safe and wholesome food.
Bachelor of Science Degree. Three (3) years of
experience in the Meat Industry (preferred). Good
communication skills, both verbal and written are
required. HACCP Certifcation. Utilize
persuasion skills to reach desired results. Excellent
communication skills. Innovated thinking to create novel
solutions. Ability to prioritize projects and set goals.
Systematic approach to problem solving. Analytical
Skills. Knowledge of Statistical Process Controls.
Technical knowledge of the meats and proteins.
Proficient in Word and Excel programs.
Division/Department : Smithfield Packing
% of Travel Required : None