Food Safety and Quality Assurance Manager

Principal Essential Duties & Responsibilities

• Manage all activities of the Food Safety and Quality Assurance department in a manner which results in consistent food safety and quality results as measured through the company matrix and regulatory mandates.
• Develop, document, and implement food safety and quality processes/procedures to ensure product safety and quality are always monitored and maintained.
• Lead all Food Safety, Quality and Regulatory efforts at the plant.
• Enforce Perdue’s food safety and quality standards as outlined in the facility HACCP, LCP, Listeria Control and other programs and maintain the required documentation.
• Be the catalyst for leading continuous improvement through technology and scientific research to take the plant’s food safety and quality program(s) to the next level.
• Provide leadership and be an active member of all project teams to ensure food safety and quality concerns are addressed in a timely manner.
• Maintain open communications with Corporate Food Safety and Quality Assurance, plant management, sales and marketing staff to ensure each is aware of any potential food safety and quality related concerns with product or product requirements/specifications.
• Develop a professional working relationship and act as a plant liaison with FDA and USDA staff.
• Develop staff through appropriate mentoring and continuing education efforts. Ensure Perdue’s food safety and quality programs are properly communicated, and plant employees have a working knowledge of the programs through training and mentoring.
• Provide timely, accurate and relevant data and analysis to plant and corporate management.
• Lead the facilities Quality Improvement Process by becoming a business partner with operations management, working with them to identify opportunities, develop solutions, and implement agreed to continuous improvement alternatives.
• Ensure deliverables support the 4-P’s. People (turnover, increased collaboration), Products (consistency in products, quality of products, reliability of service), Profitability (support the attainment of key initiatives), and Planet.
• Gain a solid understanding of the Company’s key initiatives / accountabilities and ensure linkage of process improvement efforts with these goals.
• Manage the quality systems and use tracking mechanisms for ongoing reporting, develop and implement a follow-up process and a plant communication plan for process improvements to ensure sustainability.
• Promote the transformation of a reactive organizational culture to one that is more proactive, utilizing data driven decision-making, and giving priority to preventative actions.
• Develop and maintain partnerships with local State and Federal agencies (FDA & USDA) to identify issues that could impact food safety and quality of products.
• Ability to travel.

Minimum Education and Experience

• Bachelor’s degree in poultry, meat or food science.
• 5 years’ experience in a HACCP, QA or Food Safety supervisory role.
• Good analytical and communication (both oral and written) skills.
• Experience in further processing may be required. Must have or complete certification status as Certified Food Safety Manager or equivalent.
• Knowledge of Food processing principles.
• Understanding of management principles and team concepts.
• General knowledge of plant functions – production, maintenance; warehouse; shipping and sanitation.
• HACCP Certified and very strong HACCP and regulatory skills.

Physical Requirements and Environmental Factors

• Position is partially sedentary but will require frequent visits to the processing plant floor and occasional moving to other offices or buildings.
• May need to move light equipment, product containers, or supplies from one place to another.
• May need to access files, supplies and equipment.
• Work activity is in an office and plant floor environment.
• When in a plant environment:
• Exposure primarily consists of wet and moist floors which include metal and plastic grating surfaces.
• May be exposed to temperatures of -10 degree to 100 degrees Fahrenheit with both ambient and 100% humidity.
• May handle products 0 degrees to 100 degrees Fahrenheit.
• May be exposed to noise ranges of 50 db to 110 db.
• May be exposed to all chemicals found in poultry, food and processing plant.
• Must wear and use protective and safety equipment required for the job as directed by the Company.