This position will be the lead Food Safety, Quality and sanitation programs
at the Nashville, TN fresh bakery facility. This includes leading
implementation and on-going program management/oversight on Safe
Quality Foods (SQF) Certification and initiatives at the Nashville
Essential Duties & Responsibilities:
Lead the integration of the
current total quality assurance and food safety process into one
integrated process. This includes HACCP system, regulatory audits,
quality systems review process (QSR), standard operating procedures
(SOP's), product scoring, food safety audits, field complaints,
standardized work instructions.
Develop and execute SQF Plans to
achieve/maintain SQF Level 3 Certification at the facility and to meet
all Bimbo Bakeries USA requirements related to quality and food safety
Oversee plant compliance and
interactions with SQF Certification Body.
Assure Facility meets all
requirements related to SQF Trademark use.
Develop and maintain systems to
assure facility meets all SQF 2000 System requirements including
Commitment, Document Control and Records, Specifications, Attaining
Food Safety, Verification, Product Identification Trace and Recall,
Incident Management, Food Safety Fundamentals - Building and Equipment
Design and Construction, and Food Safety Fundamentals - Pre-requisite
Train and maintain all training
records on critical food safety and quality requirements. Document and
maintain training registry for all employees at the facility.
Maintain all registries as required by
Oversee monitoring, verification, and
validation activities to ensure that all products leaving the facility
meet the facility Food Safety and Quality Plans.
Provide guidance and leadership in
situations where deviations have occurred or a potential risk has been
identified related to food safety and/or quality attributes.
Reassess SQF plan(s) when ever there is a change to program, process,
procedure, ingredient, equipment, industry philosophy, technology, etc.
Lead the sanitation department
Bachelor's degree in Food Safety,
Microbiology, Chemistry, Food Science, or related field.
3 to 5 years of progressive
food processing experience, with at least 4 years in a management
capacity within a manufacturing environment under HACCP, USDA and/or
3+ years facilitating food
safety/quality related training events.
Demonstrate leadership in the areas
of food safety and plant regulatory affairs
HACCP Certification from a nationally
/ internationally recognized and accredited HACCP training firm
Possess a thorough understanding of
FDA and/or USDA inspected manufacturing facilities
Comprehensive experience with FDA
and/or USDA Rules and Regulations
Must have strong organizational and
Ability to analyze processes for
Biological, Chemical, and Physical hazards with a thorough
understanding of the science and support behind each type of hazard and
each step of a production process
Able to work with cross functional
departments within the organization
Good problem solving skills
Strong computer skills with
experience using Word, Excel, Access, Power Point. SAP experience is a