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Mgr I Food Safety Cmp Bentonville, AR

Job ID: 69520BR


Wal-Mart Stores, Inc. (NYSE: WMT) serves customers and members more than 208 million times per week at more than 8,600 retail units under 59 different banners in 15 countries. With fiscal year 2010 sales of $405 billion, Wal-Mart employs more than 2 million associates worldwide.


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An individual must be able to successfully perform the essential functions of this position with or without a reasonable accommodation.
Completes assigned tasks and projects related to the strategic plan and food safety initiatives by developing policies, procedures, controls and
guidelines related to food safety; and collaborating with other groups (for example, regulatory agencies, facility maintenance, store design,
merchandizing, and marketing) to reduce food safety risks and enhance compliance.
Evaluates and resolves urgent issues identified by regulatory agencies or third party audits by auditing and evaluating performance and compliance
to internal and regulatory standards; reviewing violations; evaluating store plans to correct violations; approving plans; and verifying that issues
have been corrected.
Communicates trends and data regarding top food safety issues by evaluating data from food safety audit and regulatory inspections to determine
areas of focus; working with regional, market, and store operation teams to gather information, resolve issues, and reduce occurrence of food
safety risks; and providing summaries and action points to assigned operations teams to address issues.
Responds to urgent issues at stores or clubs by determining steps needed to address (for example, power outages, loss of water, refrigeration
issues); working with facility maintenance, merchandising, store and club operations to address emergency issues (for example, potential or
confirmed food borne illness); informing key stakeholders of pending issues and outcomes; and covering emergency calls after hours and on
weekends, as scheduled.
Serves as food safety subject matter expert on issues for regional, divisional, market, and store teams by answering calls and questions related to
food safety from operations teams; providing support to determine actions to correct and address food safety issues; collaborating with internal and
external teams to improve food safety; and training store and market teams on food safety.
Drives the execution of multiple business plans and projects for Food Safety by identifying customer and operational needs; developing and
communicating business plans and priorities; removing barriers and obstacles that impact performance; providing resources; identifying
performance standards; measuring progress and adjusting performance accordingly; developing contingency plans; and demonstrating adaptability
and supporting continuous learning.
Provides supervision and development opportunities for associates by selecting and training; mentoring; assigning duties; building a team-based
work environment; establishing performance expectations and conducting regular performance evaluations; providing recognition and rewards;
coaching for success and improvement; and ensuring diversity awareness.
Promotes and supports company policies, procedures, mission, values, and standards of ethics and integrity by training and providing direction to
others in their use and application; ensuring compliance with them; and utilizing and supporting the Open Door policy.
Ensures business needs are being met by evaluating the ongoing effectiveness of current plans, programs, and initiatives; consulting with business
partners, managers, co-workers, or other key stakeholders; soliciting, evaluating, and applying suggestions for improving efficiency and costeffectiveness;
and participating in and supporting community outreach events.



The ideal candidate has a proven track record (3 to 5 years) in food safety with at least 2 to 3 years of management experience in a related role as a Director or Manager in food retail, food service,or food manufacturing sector. Experience in a third party consulting firm or regulatory agency is also valid. He or she must have an in depth knowledge of HACCP, food recalls and withdrawals, food distibution channels, tracebility methods, emerging foodborne pathogens and state of the art control strategies. They must have a minimum of Bachelors degree in Food Microbiology, Food Science or related field. This person must have a good business acumen, high energy level, and effective communication and influence skills. He or she must be highly organized, analytical, and an excellent problem solver. This person must be a collaborator with experience in interacting with company and regulatory officials at all levels.


Graduate degree in Food Microbiology, Food Science or related field is desired. Global experience and familiarity with global standards are also beneficial.

69520BR apply

 

 

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