Supervisor, Food Safety and Quality Assurance

Job Summary

This role supervises the implementation of food safety and quality assurance (FSQA) support/evaluation programs and inspection/audit procedures (including technicians) to ensure compliance of products and processes to corporate and regulatory requirements at a Sysco specialty meat and/or seafood company.

Responsibilities

• Administer the implementation of food safety and quality assurance (FSQA) programs including hazard analysis and critical control point (HACCP) program, sanitation standard operating procedures, pest control, good manufacturing practices, approved supplier program, foreign material control, plant sanitation, chemical control, product quality assurance, FSQA customer complaints, and food defense and security.
• Supervise or assist employee training of FSQA programs, policies, and procedures.
• Oversee or aid recall and traceability programs including mock recalls.
• Direct the implementation of independent FSQA audit program – safe quality food (SQF) audits.
• Assist when necessary for product evaluations, plant visits, and supplier/customer communication to assist other staff members.
• Assist as needed in any manner capable of during emergencies the plant president or general manager (GM) determines are paramount to the business.
• Frequently interacts with the following: Sysco specialty meat company(SSMC)/Sysco specialty seafood company (SSSC) personnel, operations, sales, transportation and maintenance as well as Sysco operating companies, and supplier/customer personnel at the line level.

Qualifications

• Education: High school diploma or equivalent.
• Experience: 1-5 years meat and/or seafood industry (as appropriate).
• FSQA experience at a federal CFIA/FDA meat and/or seafood processing plant (as appropriate).
• Formal job training in total quality management (TQM) principles, standard procedure call (SPC), HACCP concepts, CFIA/FDA regulations would be beneficial.
• Formal quality and sensory analysis training would be helpful.
• Raw meat or seafood industry experience will be accepted in place of combined experience.

Professional Skills

• Ability to use personal computers, lab equipment, food preparation equipment, and office communication equipment.
• Language Skills: Ability to write reports, basic business correspondence, as well as to effectively present information and respond to questions from managers.
• Mental Skills: Must demonstrate the ability to add, subtract, multiply, and divide into all units of measure, using whole numbers, common fractions, and decimals, as well as can compute rate, ratio, and percent and to draw and interpret bar graphs.
• Reasoning Skills: Demonstrate the ability to define problems, collect data and establish facts.Ability to interpret an extensive variety of technical instructions.

Physical Demand

• Regularly required to talk or hear.
• Frequently is required to use hands to finger, handle, or feel objects, tools, or controls.
• Occasionally required to stand; walk; sit; reach with hands and arms; stoop, kneel, crouch, or crawl;
• Occasionally lifts and/or moves up to 100 pounds.
• Must occasionally lift and/or move up to 100 pounds.
• Inspection requires working in a production environment on a moving line, lifting cartons, and visual inspection.
• Corrected vision required for sensory analysis to identify color, clarity.
• Warehouse and plant audit also requires close and distance vision to judge GMPs; peripheral vision and depth perception mandatory for safety.

Work Environment

• Frequent exposure to fumes or airborne particles.
• Occasionally works near mechanical parts and in high, precarious places and is occasionally exposed to wet and/or humid conditions, extreme cold, and risk of radiation.
• The noise level in the work environment is usually moderate.
• Plant audits/inspections and working at remote in-transit processing facilities and Sysco operating companies contain both moderate/loud noise and exposure to fumes and mechanical hazards.