HACCP/Food Safety Supervisor

Duties And Responsibilities

• Develops and continually evaluates the food safety program, protocols, and procedures throughout the entire beverage production process
• Leads the Food Safety Plan (FSP) and corresponding management system (FSMS)
• Manages compliance to the FSMS through continued evaluation of the prerequisite programs (PRPs)
• Manages all verification activities of the FSMS
• Safeguards compliance with local, state, and federal food safety laws and guidelines for the entire food safety management system
• Conducts and manages regular inspections and audits to monitor the compliance to the food safety and GFSI standards
• Trains staff on the procedures and protocols of the FSMS
• Drives continuous improvement of the FSMS and leads teams through corrective and preventative action (CAPA), Root Cause Analysis (RCA), and Internal Audit (IA)
• Prepares updates for and reports to the management team on compliance to the site’s FSMS objectives
• Leads the food defense team, acts as the primary coordinator, and manages the food defense plan
• Acts as the primary contact for external food safety audits (certification, federal, state, or local)
• Oversees food safety related third party service providers (Pest Control and Sanitation)

Minimum Qualifications

• Bachelor’s Degree qualification in Food Science and/or related science discipline
• Technical competence in analytical chemistry or microbiology
• Preventive Controls Qualified Individual (PCQI) certified and HACCP trained
• Knowledge of GFSI/FSSC 22000 standards/practice
• Risk assessment and hazard analysis experience
• Excellent written and verbal communication
• Effective analytical, problem solving, administrative and organizational skills
• Proficient in Microsoft Office 365 suite (Word, Excel, Outlook, PowerPoint, Power Automate, and PowerBI)