FSQA Supervisor

About the Role

A vital member of the food safety and quality assurance department, responsible for shift supervision of all food safety and quality assurance policies, programs, USDA compliance, product quality initiatives, and laboratory protocols for a pork processing facility.

Responsibilities

• Use strategic initiatives and execution excellence to ensure compliance with all quality specifications, USDA/FDA regulations, and international regulatory laws.
• Assist with implementing program strategies to achieve exemplary food safety, quality standards, lab protocols, and customer satisfaction.
• Apply expertise and knowledge regarding product specifications impacting food safety and quality.
• Perform FSQA, harvest program, and laboratory functions to oversee day-to-day activities.
• Interact daily with plant management, employees, and government officials.
• Maintain an excellent understanding of new and current federal, state, and local regulations affecting food safety requirements in manufacturing, processing, packing, laboratory protocols, and distribution.
• Support the FSQA team and operations on projects and activities related to food safety and product quality.
• Assist in the development and enhancement of department programs and procedures.
• Understand and utilize the organization’s software systems to monitor and audit the production environment.
• Adhere to all company, state, and federal workplace safety and food safety regulations.
• Rotate responsibilities within laboratory protocols, harvest inspection programs, and Food Safety and Quality Assurance programs.

Requirements

• Bachelor’s degree in Industrial Engineering, Meat Science, Food Science, Microbiology, Bioengineering, or related discipline with two years of related experience.
• Experience applying federal directives and regulatory requirements related to agriculture.
• Experience with commercial and technical aspects of FSQA for the pork business.
• Experience with pathological diseases of hogs impacting food safety.
• Experience analyzing results of microbiology tests and comparing with food safety standards.
• Experience trimming heads, evaluating viscera and carcasses for dressing and pathological defects.
• Experience with federal, state, and local regulations affecting food safety requirements associated with manufacturing, processing, packaging, and distribution, including HACCP, SSOPs, and GMPs.
• Experience with software systems utilized to monitor and audit the production environment.
• Must regularly lift and/or move up to 50 pounds, occasionally lift up to 100 pounds, and sometimes push and/or move up to 300 pounds.