RESPONSIBILITIES Manage the internal quality audit function for the site and ensure effectiveness of the corrective and preventative action process within the framework of the plant's Quality Management SystemHACCP Coordinator and responsible for coordination of recallsSite leader responsible for on-site product risk assessment and risk management planAttend site leadership meetings to report and drive continuous improvement: in sanitation, food safety, quality, and preventative maintenance.Enforce production suspension to ensure food safety and quality continuity.Ensure regulatory compliance with USDA, FDA, State and local authorities and act as division's primary liaison with these agencies.Develop & implement site specific programs for GMP's, SSOP's, allergen control etc.Develop and conduct site specific training programs for employees.Manage HACCP and SSOP validations and verifications.Manage to contract 3rd party labs and develop bacteria and quality lab testing as needed / required.Perform 3rd party audit preparation and supplier audits as necessary.Ensure sanitation requirements are maintained in all areas of the facility under scope.Work with management, sales and customers as needed to understand and reduce product returns and complaints and implement appropriate corrective actions.Manage vendor relationships to ensure food safety and raw material compliance specifications.Manage labeling compliance with USDA/FDA regulations.Ensure complete data collection and trending on relevant programs.Review the Pest Control logs from 3rd party services and follow up with corrective actions.For RTE (Ready to Eat) Facilities only: Coordinate Hygienic Zoning and Flow controls. For exporting facilities only - manage export program, including update of product lists, AMS audit, update of QSA manual, exporting certification, troubleshooting of export related issues and review of all appropriate paperwork.SUPERVISION:Manage the sanitation activities and/or crew (internal or external).Manage possible quality technician in plants where applicable.RELATIONSHIPSInternal: Support operations associates at plant level and maintain corporate communicationsExternal: Various governing agencies such as USDA, FDA, local authorities, auditing companies, vendors, and customers WORK ENVIRONMENTMust be able to work continually in a refrigerated environment 35°F- 45°F. Must be able to work for periods of time in a freezer environment -10°F to +10°F with company provided apparel. MINIMUM QUALIFICATIONS Minimum 2 years' experience LEADING plant food safety program required.Preferred 5 years' experience in a food service processing & distribution environment.Food safety training, sanitation (SSOP & GMP), USDA quality troubleshooting and QA process improving skills required.Meat industry background/experience with food safety/quality knowledge in a meat production environment required. Experience with a HACCP plan design, measurement, documentation & training required. Formal HACCP training/certification preferredEDUCATION4-year college degree or formal training/certification in Animal science/Food safety/Veterinary science preferred.CERTIFICATIONS/TRAININGGFSI (Global Food Safety Initiatives for HACCP Certification) PREFERRED QUALIFICATIONSExcellent organizational skills and ability to prioritize required.Critical thinking. Analytical skills. Written and verbal communication skills.Strong interpersonal skills required, including the ability to relate and positively influence employees & third parties at all organizational levels.Bilingual (Spanish) preferred.PHYSICAL QUALIFICATIONSMust be able to perform the following physical activities for described length of time.#LI-EG1
