Job Description

POSITION SUMMARY

The HACCP/Food Safety and Quality Assurance (FSQA) Supervisor is responsible for overseeing the Quality Assurance and Food Safety systems for this location. Administer the HACCP Program and Microbiological testing program. Confirm that the regulatory requirements per FSIS-USDA are followed. This position should be able to perform the duties of the Quality Assurance technician as required.

ESSENTIAL DUTIES AND RESPONSIBILITIES

The essential functions include, but are not limited to the following:BRC program leader, responsible for multiple department's knowledge and compliance to the BRC standard - includes: Layout, Product Flow and Segregation, Building Fabric in processing and storage areas; Housekeeping and Hygiene in Production and Storage Areas, Waste/Waste Disposal; Control of Non-conforming product; Food Safety and Quality manual, Documentation, Records; Management of allergens; Personal Hygiene/Protective clothing; Staff Facilities; Pest Control; Corrective & Preventative Actions; Housekeeping and hygiene; Chemical and Physical Product Contamination Control; Product Inspection and Laboratory Testing/Product Release; Chemical and Physical Product Contamination Control; Staff Facilities. Administration of the HACCP and SSOP Plans as the designated HACCP/SSOP Coordinator Conduct and/or oversee daily record review of Food Safety and Quality records. Supervise personnel's time to optimize performance while minimizing overtime. Conduct performance assessments of direct reports. Address and discipline direct reports when processes are not correctly followed as needed. Learn and become proficient in all FSQA Tech and HACCP Lead positions to ensure understanding and to fill in for breaks / vacations as needed. Respond to customer complaints. Assist with BRC Standard implementation and Internal Auditing Conduct training activities - orientation and annually - as related to Food Safety and Quality. Product quality attributes tracking and trending. Oversee the microbiological sampling program. Work closely with FSIS answering NRs. Oversee training for employees during orientation, annually, and as needed for food safety and quality programs and policies. Responsible for validation and verification of pre-requisite programs. Lead 3rd party audits, customer audits and USDA/FSIS inspection activities. FSQA Program and document management. Coordinate with maintenance the Top 5 weekly for repairs Coordinate or conduct monthly off-site storage facility audits. Work with customers to ensure quality and food safety parameters for their products are implemented. Responsible for releasing non-conforming products from hold utilizing the NAV system. Oversee the pest control program. Oversee the glass and hard plastic program. Observe pre-operational inspections as needed Assist with Traceability Exercises Oversee 3rd party contract sanitation and sanitation practices within the facility. Weekly cross-functional sanitation meetings. Expectation is 50% of time is spent out on production floor in performing daily observations of food safety / quality aspects / monthly facility audits, etc. Maintaining label approvals & availability for USDA / FSIS personnel to review. Other duties as assigned.

SUPERVISORY RESPONSIBILITIES

Responsible for the overall direction, coordination, and evaluation of these units. Carries out supervisory responsibilities following the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees. Oversees the daily workflow of the department; planning, assigning, and directing work.

QUALIFICATIONS (Knowledge, Skills, and Experience)

B.S. Degree in Animal Science, Food Science, or a related field Internship experience in meat processing plant preferred Some knowledge of Quality Systems including HACCP, SPC, GMP, SSOP, BRC preferred. Knowledge in FSIS Labeling requirements. Proficiency in Microsoft Office. Excellent leadership, communication, and organizational skills. Proven ability to manage a team and handle multiple priorities. Strong problem-solving and analytical skills. Ability to read, write, and communicate in English with strong verbal communication skills. Knowledge of Spanish is helpful, but not required.

PHYSICAL DEMANDS AND WORK ENVIRONMENT

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodation may be made to enable individuals with disabilities to perform the functions.
While performing the duties of this position, the employee is regularly required to have a full range of body motion including twisting, bending, reaching outward, pushing, pulling, intensive hand/wrist movement and lifting to meet the NSP minimum required pounds per day which is up to 50 pounds (unassisted). The employee must be able to walk and stand for a significant amount of time on even concrete surfaces, which may at times be slippery due to marinades, water, and other liquids associated with the production process.
Due to noise levels in the work environment, the use of hearing protection is required. The employee must have good, corrected vision to see details at close range or at a distance. The employee will be working in a climate-controlled environment of -40F to -45F. The employee may be exposed to strong odors such as raw meat and marinades from seasoned meat.
While in the production area, the employee is required to wear Personal Protective Equipment (PPE) to include hair and beard nets, rubber soled shoes, smocks, hearing protection and hard hats.


1st Shift