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Quality/Food Safety Manager -
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Job ID: ·
Date:11/18/2008 ·
Location: ·
State: ·
Degree:B.S./B.A. ·
Salary:Not Specified Why? Job
Types: Food Safety, QA Management Job
Description Farmland
Foods, Inc. JOB DESCRIPTION Job Title: Mgr, Quality/Food Safety SUMMARY The position has direct responsibility
for managing the Plant Quality Assurance and Food Safety Departments to
provide safe, high quality products that meet customer expectations. Has the
overall accountability of ensuring the food safety system at the plant is
properly written, documented and implemented to ensure USDA regulatory
compliance and the production of safe and wholesome product, using the
Farmland Quality System. Must provide solid leadership to achieve company,
plant, and department goals through various management,
evaluation and improvement skills and strategies that improve overall quality
and profitability. Is expected to master and implement all QA
policies, programs and procedures and must be able to manage and effectively
follow up on multiple projects and assignments. The Plant QA/FS Manager
reports directly to the Plant Manager. ESSENTIAL DUTIES AND RESPONSIBILITIES include the
following. Other duties may be assigned. 1. 25% Quality/Food Safety Verification &
Compliance - On a daily basis the employee is responsible for seeing that all
QA and Food Safety programs are followed, must make
sound decisions and execute quality and food safety oversight. This will be
accomplished while managing the Quality Assurance employees. Success is
judged based on the employee’s and the department’s ability to execute the
quality objectives as directed by the Plant Manager, Vice President Food
Safety and Corporate Quality Assurance Manager, as well as the adherence and
execution of all Farmland policies and programs associated with Foods Safety,
Quality, and Regulatory Compliance. Review and scrutiny of all aspects of the
food safety system. This includes, but is not limited to reviewing the
production process during operations and reviewing the food safety paper
work. The Manager is required to Revise and update food safety programs and
procedures to insure UDSA compliance is maintained; This is key because the
USDA’s interpretation of the “rules” is constantly changing; Manager will
respond in writing to any non-compliance record written by FSIS personnel;
Prepare and handle weekly plant USDA meetings. 2. 20% Sanitation and Food
Safety - Employee is responsible for insuring that operational and
pre-operational sanitation is acceptable, as well as implementing and
developing necessary verification activities including micro sampling to
verify the effectiveness of sanitation. Responsibilities include managing
daily activities, In-depth training and development of the Quality and Food
Safety staff members. Food safety training is a constant requirement for new
employees as well as annual training for all employees. Additional training
is needed for employees responsible for monitoring, verification and record
reviewing critical control points etc. The department is required to document
corrective actions and follow-up as necessary and conduct FMP and Sanitation
audits. The Manager is required to take action in response to negative micro
and Shelf Life data to drive continuous improvement, by Auditing and
scrutinizing the level of equipment cleanliness prior to the start of
operations. Includes, but not limited to meetings with the sanitation
supervisor and solving sanitation problems. 3. 20% Quality/Food Safety
Improvement – Employee must take initiative, be solution oriented and work to
prevent HACCP, SSOP and process or product failures by working with QA staff
members and Operations to drive continuous improvement of product quality
through developing quality and food safety plans, process controls, attention
to process and specifications, quality and food safety training. This will be
judged through product performance, sanitation, customer satisfaction and the
cost of non-conformance along with how well special projects, including those
assigned by the Plant Manager, Vice President Food Safety and the Corporate
QA Manager are managed and executed. 4. 20% Personnel Management – Employee
must provide solid leadership and effectively manage staff members so quality
and personal objectives are met. Employee is responsible for managing HR
duties, performance plans, work schedules, vacations, assignments, and
special projects as well as training and personnel development for staff. 5.
10% Personal and Professional Performance – Employee should seek continued education
to enhance management and technical skills. Employee is expected to conduct
daily activities in a professional manner, dress professionally, be at work
on time, and follow company policies for time off. 6. 5% Safety/EMS
Committee: Each employee is required to participate in the safety and Analytical - Synthesizes complex or diverse
information; Collects and researches data; Uses intuition and experience to
complement data; Designs work flows and procedures. Design - Generates creative solutions; Translates
concepts and information into images; Uses feedback to modify designs;
Applies design principles; Demonstrates attention to detail. Problem Solving - Identifies and resolves
problems in a timely manner; Gathers and analyzes information skillfully;
Develops alternative solutions; Works well in-group problem solving
situations; Uses reason even when dealing with emotional topics. Project Management - Develops project plans;
Coordinates projects; Communicates changes and progress; Completes projects
on time and budget; Manages project team activities. Technical Skills - Assesses own strengths and
weaknesses; Pursues training and development opportunities; Strives to
continuously build knowledge and skills; Shares expertise with others. Customer Service - Manages difficult or emotional
customer situations; Responds promptly to customer needs; Solicits customer
feedback to improve service; Responds to requests for service and assistance;
Meets commitments. Interpersonal Skills - Focuses on solving
conflict, not blaming; Maintains confidentiality; Listens to others without
interrupting; Keeps emotions under control; Remains open to others' ideas and
tries new things. Oral Communication - Speaks clearly and
persuasively in positive or negative situations; Listens and gets
clarification; Responds well to questions; Demonstrates group presentation
skills; Participates in meetings. Written Communication - Writes clearly and
informatively; Edits work for spelling and grammar; Varies writing style to
meet needs; Presents numerical data effectively; Able to read and interpret
written information. Teamwork - Balances team and individual
responsibilities; Exhibits objectivity and openness to others' views; Gives
and welcomes feedback; Contributes to building a positive team spirit; Puts
success of team above own interests; Able to build morale and group
commitments to goals and objectives; Supports everyone's efforts to succeed. Visionary Leadership - Displays passion and
optimism; Inspires respect and trust; mobilizes others to fulfill the vision;
Provides vision and inspiration to peers and subordinates. Change Management - Develops workable
implementation plans; Communicates changes effectively; Builds commitment and
overcomes resistance; Prepares and supports those affected by change;
Monitors transition and evaluates results. Delegation - Delegates work assignments; Matches
the responsibility to the person; Gives authority to work independently; Sets
expectations and monitors delegated activities; Provides recognition for
results. Leadership - Exhibits confidence in self and
others; Inspires and motivates others to perform well; effectively influences
actions and opinions of others; Accepts feedback from others; Gives
appropriate recognition to others. Managing People - Includes staff in planning,
decision-making, facilitating and process improvement; Takes responsibility
for subordinates' activities; Makes self available to staff; Provides regular
performance feedback; Develops subordinates' skills and encourages growth;
Solicits and applies customer feedback (internal and external); Fosters
quality focus in others; Improves processes, products and services.
Continually works to improve supervisory skills. Quality Management - Looks for ways to improve
and promote quality; Demonstrates accuracy and thoroughness. Business Acumen - Understands business
implications of decisions; Displays orientation to profitability; Aligns work
with strategic goals. Cost Consciousness - Works within approved
budget; Develops and implements cost saving measures; Contributes to profits
and revenue; Conserves organizational resources. Diversity - Demonstrates knowledge of EEO policy;
Shows respect and sensitivity for cultural differences; promotes a
harassment-free environment; Builds a diverse workforce. Ethics - Treats people with respect; Keeps
commitments; inspires the trust of others; Works with integrity and
ethically; Upholds organizational values. Organizational Support - Follows policies and
procedures; Completes administrative tasks correctly and on time; supports
organization's goals and values; Benefits organization through outside
activities; Supports affirmative action and respects diversity. Strategic Thinking - Develops strategies to
achieve organizational goals; Understands organization's strengths &
weaknesses; Identifies external threats and opportunities; Adapts strategy to
changing conditions. Judgement - Displays
willingness to make decisions; Exhibits sound and accurate judgment; Supports
and explains reasoning for decisions; Includes appropriate people in
decision-making process; Makes timely decisions. Motivation - Sets and achieves challenging goals;
Demonstrates persistence and overcomes obstacles; Measures self against
standard of excellence. Planning/Organizing - Prioritizes and plans work
activities; Uses time efficiently; Plans for additional resources; Sets goals
and objectives; Organizes or schedules other people and their tasks; Develops
realistic action plans. Professionalism - Approaches others in a tactful
manner; Reacts well under pressure; Treats others with respect and
consideration regardless of their status or position; Accepts responsibility
for own actions; Follows through on commitments. Quality - Demonstrates accuracy and thoroughness;
Looks for ways to improve and promote quality; Applies feedback to improve
performance; Monitors own work to ensure quality. Safety and Security - Observes safety and
security procedures; Determines appropriate action beyond guidelines; Reports
potentially unsafe conditions; Uses equipment and materials properly. Adaptability - Adapts to changes in the work
environment; Manages competing demands; Changes approach or method to best
fit the situation; Able to deal with frequent change, delays, or unexpected
events. Attendance/Punctuality - Is consistently at work
and on time; Ensures work responsibilities are covered when absent; Arrives
at meetings and appointments on time. Dependability - Follows instructions, responds to
management direction; Takes responsibility for own actions; Keeps
commitments; Commits to long hours of work when necessary to reach goals;
Completes tasks on time or notifies appropriate person with an alternate
plan. Initiative - Volunteers readily; Undertakes
self-development activities; Seeks increased responsibilities; Takes
independent actions and calculated risks; Looks for and takes advantage of
opportunities; Asks for and offers help when needed. Innovation - Displays original thinking and creativity;
Meets challenges with resourcefulness; Generates suggestions for improving
work; Develops innovative approaches and ideas; Presents ideas and
information in a manner that gets others' attention. QUALIFICATIONS to perform this job successfully, an
individual must be able to perform each essential duty satisfactorily. The
requirements listed below are representative of the knowledge, skill, and/or
ability required. Reasonable accommodations may be made to enable individuals
with disabilities to perform the essential functions. Education and/or
Experience 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. Language Skills Ability to read, analyzes, and
interprets general business periodicals, professional journals, technical
procedures, or governmental regulations. Ability to write reports, business
correspondence, and procedure manuals. Ability to effectively present
information and respond to questions from groups of managers, clients,
customers, and the general public. Mathematical Skills Ability to work with
mathematical concepts such as probability and statistical inference, and
fundamentals of plane and solid geometry and trigonometry. Ability to apply
concepts such as fractions, percentages, ratios, and proportions to practical
situations. Reasoning Ability Ability
to define problems, collects data, establish facts,
and draw valid conclusions. Ability to interpret an extensive variety of
technical instructions in mathematical or diagram form and deal with several
abstract and concrete variables. Computer Skills To perform this job successfully,
an individual should have knowledge of Database software; Inventory software;
Manufacturing software; Spreadsheet and Word Processing software; QMS system
and SAP. Certificates, Licenses, Registrations Other Skills and Abilities Knowledge and
understanding of food science and meat processing. Understand USDA, FSIS,
HACCP, and SSOP requirements for their plant. 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. Other Qualifications Must be
able to travel up to 10% of the time. Travel is limited, however additional
travel may occur if circumstances require. Physical Demands The physical demands described here
are representative of those that must be met by an employee to successfully
perform the essential functions of this job. Reasonable accommodations may be
made to enable individuals with disabilities to perform the essential
functions. While performing the duties of this Job, the
employee is regularly required to talk or hear. The employee is frequently
required to stand; walk; use hands to finger, handle, or feel and reach with
hands and arms. The employee is occasionally required to climb or balance; stoop,
kneel, crouch, or crawl and taste or smell. The employee must occasionally
lift and/or move up to 50 pounds. Specific vision abilities required by this
job include close vision and color vision. Work Environment The work environment
characteristics described here are representative of those an employee
encounters while performing the essential functions of this job. Reasonable
accommodations may be made to enable individuals with disabilities to perform
the essential functions. While performing the duties of this Job, the
employee is regularly exposed to wet and/or humid conditions and moving
mechanical parts. The employee is frequently exposed to extreme cold. The
employee is occasionally exposed to fumes or airborne particles; toxic or
caustic chemicals; extreme heat and vibration. The noise level in the work
environment is usually moderate but can be loud if in the
manufacturing/production environments. AA/EEO Employer
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