Regulatory FSQA Manager B-shift

SUMMARY:

Regulatory Food Safety Manager is responsible for developing, maintaining, and implementing plant food safety programs and policies to ensure they comply with all pertinent government regulations, certification requirements, and customer expectations. 

Back-up: HACCP/FSQA Director or FSQA Manager.

 

 

SUPERVISORY RESPONSIBILITIES:

Direct supervision of assigned staff.

 

ESSENTIAL DUTIES AND RESPONSIBILITIES:

Include the following: Other duties may be assigned.   

 

• Develop, maintain, and implement food safety programs and policies, which may include but are not limited to HACCP Plan, SSOPs, SOPs, Good Manufacturing Practices, Approved Supplier Program, and Document Control.
• Ensure plant programs and policies comply with all pertinent government regulations, certification requirements, and customer requirements.
• Provide materials, assistance, and/or food safety training instruction.
• Act as plant advisor for food safety questions, concerns, and/or incidents.
• Perform plant food safety audits.
• Perform supplier audits as deemed necessary.
• Organize and set agenda for food safety committee meetings.
• Keep plant management informed on plant compliance with programs and policies, changes to regulations or requirements, and new technologies.
• Maintain a collaborative relationship with other departments and co-workers.
• Work primarily in a monitoring and advisory capacity.
• Authority to stop processes in the event of gross non-conformance of procedures and/or regulations.
• Delegate administrative responsibilities as needed.
• Assist in evaluations of FSQA personnel.
• Be the Company’s point of contact for all industry-related communication including, but not limited to, Meat Institute, SQF, AMS, Export Country Representatives, etc.
• May fulfill the role of SQF Practitioner and all duties as assigned by the code.

 

QUALIFICATION REQUIREMENTS: 

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the work environment, knowledge, skill, and/or ability required or preferred.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

EDUCATION and/or EXPERIENCE:  

Must have a High School diploma or equivalent. Bachelor’s degree in a related subject is preferred (Food Science, Meat Science, Biology, Microbiology, Chemistry, etc.).  HACCP Certification, GFSI knowledge and experience, and formal GFSI Training are preferred.  Previous animal welfare or slaughter experience is preferred.  Experience in food manufacturing, preferably meat and/or protein manufacturing. 

 

LICENSE/CERTIFICATIONS:

Must have HACCP certification and SQF certification. Regulatory experience and humane animal handling are required.

 

LANGUAGE SKILLS:

Ability to read and interpret documents in the English language, such as safety files, operating and maintenance instructions, and procedure manuals.  Professional written and verbal communication skills, including the ability to write informative reports, business correspondence, and formal presentations on food safety topics that can be effective for all levels of personnel.  Must effectively communicate with USDA, production, and management personnel.

 

MATHEMATICAL SKILLS:

Ability to apply mathematical applications to practical situations.  Understanding of basic statistics in order to prepare and/or interpret data.

 

 

REASONING ABILITY:

Ability to solve practical problems.  Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Well-developed management skills utilizing sound management principle