HACCP Supervisor

Primary Function

The HACCP Supervisor assists the Quality Assurance Manager in monitoring and verifying the Hazard Analysis and Critical Control Points (HACCP) Program and prerequisite programs, as well as pertinent food and safety programs and associated training.

Responsibilities and Tasks

• Aid QA Manager in daily monitoring of HACCP and SSOP programs, including data collection, coordination, and distribution;
• Ensure paperwork is accurately completed and recorded as required, ensuring compliance with company, regulatory, and federal, state, and local policies, guidelines, and laws;
• Plan, direct, and review HACCP Technicians' activities to optimize department performance by managing quality assurance & food safety checks, validating quality checks against production & customer specifications, and managing products placed on hold;
• Maintain and update all Food Safety-related documents (e.g., HA, flow charts, CCP forms, etc.), ensuring paperwork is accurately completed and recorded as required;
• Manage facility microbiological program, documenting areas of concern and disseminating to appropriate personnel;
• Document, revise, and maintain SOPs relevant to the position; train employees, including new hires, on relevant processes, procedures (e.g., HACCP requirements, GMP, SSOP, etc.), and the consequences of noncompliance; document and record training in a timely manner;
• Manage non-compliance records (NR) issued by the USDA, including working with operations on response or appealing the NR up to the district level;
• Assist in the management of the complex's food safety program, including monitoring HACCP and SSOP programs daily, approving new equipment, and conducting plant audits (e.g., Animal Welfare, SQF, FSA, etc.).
• Develop and maintain relationships with USDA as a liaison between the complex and USDA to facilitate communication of new processes or operations changes, microbiological information, or when issues arise;
• Mentor, coach, and train/cross-train employees, encouraging career development; provide consistent and timely feedback concerning strengths and areas in need of improvement;
• Perform additional relevant duties as assigned.

Supervisor Responsibilities

This role is a Leader of People role with required competencies: Sizing up People, Delegation, Planning, Customer Focus, and Conflict Management.

Education and Certifications

• Bachelor’s degree in Food Science, Poultry Science, Agricultural Science, or other related field from an accredited institution;
• Combination of education and five (5) years HACCP-related experience may be substituted for higher degree;
• HACCP certification preferred.

Experience and Skills

• Minimum three (3) years’ HACCP-related experience;
• Minimum three (3) years demonstrated leadership experience including knowledge of timekeeping requirements, policy adherence, successful conflict resolution with the ability to resolve issues efficiently and effectively;
• Strong customer focus with the ability to effectively communicate, both verbally and in writing, with all levels of the organization and with external organizations and customers in a timely and professional manner as needed;
• Proficient computer skills with knowledge of Microsoft Office suite (Excel, Word), and relevant departmental software (i.e., M-Tech);
• Strong organizational skills with the ability to prioritize and manage multiple projects while maintaining a high attention to detail;
• Self-starter who demonstrates strong initiative with a sense of urgency and the ability to work in a fast-paced environment.

Safety Requirements

Follow departmental and company safety policies and programs

Physical Requirements

Ability to work non-standard shifts when required by business need (holiday, weekend, or extended shift)