The Cause of Illness that Left 200 Sick has Been Determined

Director of Food Safety, Quality, HACCP – Marshall, MN


To Apply for this position go to and enter position number 08-47831


Company Overview


Headquartered in Marshall, Minnesota, The Schwan Food Company is the largest, branded frozen-food company in the United States. Schwan's® offers home delivery to customers throughout the 48 contiguous United States as well as operating with a large presence in the foodservice channel and high visibility in the retail frozen food aisle. The company has 19 brands including Tony's®, Red Baron®, Freschetta®, Edwards®, Mrs. Smith's and the Schwan's® brand.



This position is responsible for managing the food safety and quality function for a small manufacturing facility (less than 1,000 employees) to ensure compliance to the Company's food safety and quality objectives.





Directs and manages the FSQ staff at one or more manufacturing facilities, to include microbiology laboratory where applicable.

Serves as Hazard Analysis Critical Control Point (HACCP) coordinator for the facility.

Serves as key contact with regulatory agency personnel (FSIS, FDA, Military, State). Consults with Plant and Corporate management staff in resolution of regulatory issues and requests. Maintains a current knowledge and understanding of food regulations and requirements.

Maintains strong working relationship with appropriate personnel in each Schwan Business Unit and provides support, as necessary, for National Account customers. Maintains involvement with follow-up regarding quality and/or food safety issues noted by customers.

Coordinates annual employee training programs for Good Manufacturing Practices (GMP's), HACCP, and other food safety/quality issues as necessary.

Coordinates preparation for and corrective follow-up actions for third party facility/program inspections.





Education: Bachelors degree or equivalent.

Years of Related Experience: 5 -7 years related experience.

Knowledge/Skills/Abilities: HACCP Certification. Knowledge and understanding of basic quality control and quality assurance programs and concepts. Working knowledge and basic understanding of food microbiology. Basic knowledge and understanding of food regulations (FDA, FSIS). Ability to use common Microsoft software programs. Basic knowledge of Statistical Process Control (SPC) applications. Strong technical and business writing skills. Ability to effectively present information to and respond to questions from groups of managers, employees and customers. Solid analytical skills, interpersonal skills. Demonstrated supervisory experience.



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