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.
