|
Plant
Food Safety Manager - Arnold, PA
|
|
Company
|
Farmland Foods
|
|
Job Location
|
Arnold, PA
|
|
Date Posted
|
10/15/2009
|
|
Degree Required
|
Bachelor's
|
|
Job Type
|
Full-Time Regular
|
|
Min Experience
|
5 Years
|
|
Job Description
|
|
Position Summary:
|
|
The Food Safety Manager has the overall accountability of
ensuring the food safety system at the plant is properly written,
documented and implemented - thus ensuring USDA regulatory compliance and
the production of safe and wholesome meat and poultry products. This position
is on call 24/7. This position has a dual and equal reporting structure
to the VP of Food Safety and the facility’s General Manager. This
reporting structure ensures a facility’s food safety system continues to
flourish without unnecessary decreases in operational productivity and
efficiency.
|
|
|
|
Essential Duties:
|
|
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.
|
|
|
|
Qualifications:
|
|
• 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.
• Excellent oral and written communication skills.
• USDA HACCP Certified.
• SQF Certified Expert.
• Knowledge and understanding of food science and meat processing.
• Knowledge of USDA, FSIS, HACCP, and SSOP requirements.
• Knowledge of SPC and statistics.
• 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.
• Knowledge of Database software; Inventory software; Manufacturing
software; Excel spreadsheet and Word Processing software; SAP.
• Must be able to travel 10% of the time. Travel is limited, however,
additional travel may occur if circumstances require.
|
|
|
Number of Openings
|
1
|
|
Page Views
|
423
|
|
