Director, Food Safety and Quality Assurance - Relocation Assistance Avail

Location: 1920 Stanford Ct, Landover, MD 20785 – Relocation assistance available.

About the Role

Develop and direct Food Safety & Quality Assurance (FSQA) support, evaluation programs, and inspection/audit procedures to ensure compliance of products and processes with corporate and regulatory requirements at a Sysco Specialty Meat and/or Seafood Company with multiple shift operations or over multiple facilities within a region. Collaborate with Sysco Specialty Meat Company (SSMC) and/or Sysco Specialty Seafood Company (SSSC) personnel in the ongoing development, improvement, and support of new and existing product quality and FSQA processes, including supplier and customer interaction on FSQA matters. Manage FSQA execution of source supplier approval, product sourcing functions, produced products, plant sanitation, and FSQA-related regulatory interaction for the company.

Responsibilities

• Develop, lead, direct, update, reassess, verify, and periodically validate FSQA programs including HACCP Program, Sanitation Standard Operating Procedures, Pest Control, Good Manufacturing Practices, Approved Supplier Program, Foreign Material Control, Plant Sanitation, Chemical Control, Product Quality Assurance, FSQA Customer Complaints, Food Defense, and Security.
• Direct employee training of FSQA programs, policies, and procedures.
• Direct recall and traceability programs including mock recalls.
• Direct independent FSQA audit program – SQF audits.
• Assist with product evaluations, plant visits, and supplier/customer communication to support other staff members as necessary.
• Provide assistance during emergencies as determined by the plant President or General Manager.

Requirements

• High school diploma or equivalent.
• Bachelor’s degree in Animal Science, Food Science, or Biological Science from a four-year college or university; master’s degree or higher preferred.
• 5-10 years of meat and/or seafood industry FSQA management experience at a federal CFIA/FDA meat and/or seafood processing plant (may substitute for degree).
• Minimum of three to five years of FSQA management with additional R&D or production-operations experience in a meat and/or seafood processing environment (combined experience preferred).

Skills

• Ability to read, analyze, and interpret business periodicals, professional journals, technical procedures, or governmental regulations.
• Ability to write reports, business correspondence, and procedure manuals, as well as effectively present information and respond to questions from managers, clients, customers, and the public.
• Proficiency in basic arithmetic, including computation of rate, ratio, and percent, and ability to interpret bar graphs.
• Ability to define problems, collect data, establish facts, and draw valid conclusions.
• Ability to interpret technical instructions in mathematical or diagram form and handle abstract and concrete variables.
• Proficiency in using personal computers, lab equipment, food preparation equipment, and office communication tools.

Certifications

• Valid driver’s license.
• SQF Practitioner or equivalent GFSI scheme experience.
• Meat and/or Seafood HACCP certification (as appropriate).

Physical Demands

• Regularly required to talk or hear.
• Frequently required to use hands to finger, handle, or feel objects, tools, or controls.
• Occasionally required to stand, walk, sit, reach with hands and arms, stoop, kneel, crouch, or crawl, and taste or smell.
• Occasionally lift and/or move up to 100 pounds.
• Specific vision abilities required include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
• Plant audits and inspections may require lifting products up to 100 pounds, working in a production environment on a moving line, lifting cartons, and visual inspection.
• Corrected vision required for sensory analysis to identify color and clarity.
• Warehouse and plant audits require close and distance vision to judge GMPs; peripheral vision and depth perception mandatory for safety.

Work Environment

• Frequently exposed to fumes or airborne particles.
• Occasionally works near mechanical parts, in high or precarious places, and is exposed to wet and/or humid conditions, extreme cold, and risk of radiation.
• Moderate noise level in the work environment; plant audits/inspections and remote in-transit processing facilities may involve moderate to loud noise and exposure to fumes and mechanical hazards.