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REPORTS TO: CFO
General
Summary:
The Manager of
Food Safety and Quality Assurance is responsible to provide proactive
leadership and instruction in the area of Food Safety. This position
mitigates food safety risk through Food Safety programs that provide safe
food to customers and ensures compliance of all applicable food
regulations. The Manager oversees the system for food safety policy
management and compliance and administers the product recall process.
This role partners with merchandising teams, supply chain/distribution
operations and sales to provide food safety consultation support.
Essential Duties:
· Execute all food
safety related strategies, policies and tactics; and maintain open
communication with all departments to address the identification of food
safety hazards and process improvement opportunities.
· Responsible for GFSI
Certification and all related processes and documentation required for
compliance and certification.
· Supervises Quality
Assurance associates to ensure good product integrity.
· Transition Sysco’s
distribution process into a preventative food safety model as opposed to
our current liability model by establishing all Corporate QA processes
and identifying improvement opportunities.
· Handle and oversee
the product recall process to ensure timely communication and execution
of product recalls and related recall documentation.
· Ensure compliance
with local, state and federal food regulations, including the FDA Food
Code, USDA and FDA labeling laws, HACCP, and the Food Safety
Modernization Act rules.
· Coordinate with
Sysco Corporate as needed for food safety related events such as media
stories, foodborne illness outbreaks, product recalls, or natural
disasters.
· Manage food safety
and pest control vendor programs. Ensure vendors are maintaining
agreed upon service levels.
· Manage food safety
regulatory programs for distribution operations, including Seafood HACCP
and FSMA rules.
·
Provides
effective leadership and manages all activities of the Quality Assurance
Department.
·
Train
and influence opco associates behaviors from
procurement through delivery to become our customers most valued assets
by following all Food safety expectations.
·
Respnsible for working with all health/safety related agencies as
needed including coordination of inspections.
·
Responsible
for establishing program, training and implementing with all appropriate
personnel, GWMs, HACCP, and other quality systems identified under the
accountabilities of Quality Assurance.
·
Performs
other duties as assigned.
Basic Requirements:
· Minimum of
Bachelor's Degree in Food Science, Food Technology or similar
· Minimum of 5 years
management in food safety, food science, quality assurance or public
health
· Prefer prior
experience in distribution food safety and pest control or sanitation
· Strong managerial,
organizational, interpersonal, problem solving, communication and
presentation skills
· Strong analytical
skills
· Prior recall
experience/knowledge a pluss
· Ability to work with
diverse business disciplines and influence decisions
· Knowledge and
understanding of Food Safety Regulations, Laws and Food Safety Best
Practices (FDA, USDA, DOH etc.,). Includes the
FDA Food Safety Modernization Act (FSMA)
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.
This work requires the following
physical activities: sitting, finger dexterity for activities such as
data entry, speaking, hearing, visual acuity, and mobility between
departments. Work may require bending, stooping, squatting,
kneeling, and crouching; extensive telephone work; ability to receive detailed
information through both verbal and written communication, ability to
express or exchange ideas by means of the spoken word; ability to lift up
to 50 lbs. Use of both hands is required. The work is performed
primarily indoors. Occasionally some work may be performed for
short periods in temperature controlled warehouse environments that can
be between -10 F to 90 F degrees.
EEO/AA Employer
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