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Job Details:

SUMMARY:

This job is responsible for ensuring compliance with quality standards of products produced. Other responsibilities include production paperwork verification; production floor checks; performing GMP and housekeeping audits; responsible for Team Member food safety training. Work activities are variable and require judgment to complete tasks such as setting priorities evaluating results coordinating with others. This position is responsible for food safety food quality and legality.

RESPONSIBILITIES: 

Safety and Compliance 

• Ensure food safety and personal safety of plant personnel. 

• Conduct annual HACCP reassessments and update the HACCP plan as needed. 

• Monitor Critical Control Points (CCPs) and ensure that critical limits are met. 

• Maintain compliance with weight programs, including Child Nutrition (CN) weights. 

• Coordinate timely completion of BRC (British Retail Consortium) requirements, ensuring compliance with federal regulations. 

• Stay abreast of regulatory changes and industry advancements. 

• Investigate and resolve holds related to food safety, verifying sanitation pre-operational inspections. 

Monitoring and Analysis 

• Monitor production conditions, specifications, process controls, and tracking controls. 

• Record and analyze cook deviation trends, proactively addressing any issues. 

• Provide cook temperature trend analysis and calibration results to the facility. 

• Develop and monitor finished product evaluations based on customer or in-house requirements. 

• Monitor all quality-related procedures and update them as necessary. 

Training and Development 

• Develop and train quality auditors to oversee HACCP paperwork and implement corrective actions. 

• Champion improvement projects and complete special assignments as directed. 

Coordination and Collaboration 

• Schedule and lead weekly management meetings, coordinating with other quality management as needed. 

• Collaborate with USDA, Production, Customer Relations, Sales, and Warehousing to achieve company goals. 

Resource Management 

• Effectively utilize department resources, monitor hours of direct reports, and review budgeted line items. 

DAILY TASKS: 

• Provide daily feedback to the leadership team concerning projects. 

• Coordinate micro corrective actions with operational and sanitation team members. 

• Respond to foreign material and cook temperature concerns. 

• Conduct HACCP record reviews and pre-shipment inspections as needed. 

• Review holds, investigate, and provide dispositions. 

• Perform other daily functions as assigned. 

WEEKLY TASKS: 

• Review microbiological performance, developing action plans for improvement. 

• Conduct food safety meetings and provide input during USDA meetings. 

• Participate in the BRC steering team. 

• Perform, assign, or validate BRC-related tasks on schedule. 

• Report on held product. 

• Carry out other weekly functions as assigned.

SUPERVISORY RESPONSIBILITIES: 

• Directly supervise employees in the facility's FSQA department.

• Fulfill supervisory responsibilities in accordance with organizational policies and applicable laws. 

• Interview, hire, and train employees. 

• Plan, assign, and direct work. 

• Appraise employee performance.

• Reward employee achievements. 

REQUIREMENTS: 

• High school diploma - Bachelor's degree preferred but not required, equivalent experience in food safety. 

• Certified HACCP training or equivalent certification to be attained within 6 months. 

• Strong understanding of HACCP principles and procedures, USDA, GMP SSOP's. 

• Excellent communication, interpersonal, and leadership skills - prior supervisor experience preferred.  

• Ability to work independently and as part of a team. 

• Ability to manage multiple priorities and deadlines. 

• Attention to detail and a strong commitment to food safety.

Note: This position does offer relocation assistance. Also, r