Food Safety and Quality Assurance Supervisor

Principal and Essential Duties & Responsibilities

• Develops programs and procedures to ensure regulatory and company food safety requirements are met and maintained.
• Communicates to and trains all associates prior to their implementation.
• Updates, manages and maintains the SSOP and HACCP and other prerequisite programs in an organized and effective manner.
• Audits all SSOP and HACCP records providing timely feedback to management.
• Maintains a positive relationship with the USDA and keep up with the regulations concerning SSOP and HACCP programs.
• Responsible for training and documentation of training of all levels of plant associates concerning SSOP and HACCP programs.
• Hands on involvement in all food safety problems that arise during the shift and developing appropriate solutions and corrective actions/preventative measures for those problems.
• Conducts validations of scientific data that support facility food safety decisions as needed yearly.

Minimum Education

• Bachelor's degree in Food Science, Animal Science, Poultry Science, Operations Management, Biology or Chemistry.

Experience Requirements

• 1 - 3 years experience.
• HACCP certification and knowledge of USDA regulations including GMP, SSOP and HACCP and labeling.
• Must have experience with food safety plant style audits.
• Be familiar with HACCP and SSOP requirements to include monitoring and implementing validation processes.
• Strong written and verbal communication skills and the ability to multitask while maintaining required timeliness.
• Knowledge and experience with Microsoft computer software.

Environmental Factors and Physical Requirements

• Position is mostly sedentary but may require occasional moving to other offices or buildings.
• May need to move light equipment or supplies from one place to another.
• May need to access files, supplies and equipment.
• Exposure primarily consists of wet and moist floors which include metal and plastic grating surfaces.
• May be exposed to temperatures of 28 degrees to 100 degrees Fahrenheit with both ambient and 100% humidity.
• May handle product 25 degrees to 50 degrees Fahrenheit.
• May be exposed to noise ranges of 50 db. to 110 db.
• May be exposed to all chemicals used in poultry, food, processing facility.
• May need to climb ladders.