Food Safety Supervisor – 2nd Shift – Sioux Center, Iowa
As part of our FS/QA team, you would conduct routine sanitation checks, ensuring that HAACP and USDA regulations are strictly enforced. Providing technical expertise to track product from start to finish, and develop corrective actions when needed. You will be responsible for ensuring that we are able to safely deliver the best Smithfield, Eckrich, Nathan's Famous, or any of our product brands to customers and consumers.
Responsible for the overall accountability of ensuring the food safety system at the plant is properly written, documented and implemented - thus ensuring USDA regulatory compliance and the production of safe and wholesome meat and poultry products. This position has a dual and equal reporting structure to the Corporate Manager of Food Safety and the facility's Food Safety Manager. This reporting structure ensures a facility's food safety system continues to flourish without unnecessary decreases in operational productivity and efficiency.
- Verifies that all Food Safety and Regulatory programs are functioning as designed, being followed and correctly documented - thus ensuring the facility has the "regulatory evidence" required to prove they have produced safe and wholesome products.
- Ensures USDA regulatory compliance by making scientifically defendable decisions that do not result in unjustified decreases in operational productivity or efficiency.
- Visually inspects the cleanliness of the equipment in the facility to ensure no adverse impacts on shelf life.
- Accountable for the overall design of the facility's sanitation program. Including authoring a written USDA regulatory program, microbiological sampling, sanitation performance tracking, training of applicable facility production and meeting regularly with the USDA to discuss sanitation findings.
- Responsible for managing performance plans/reviews, work schedules and assignments of other food safety staff members, if necessary.
- Able to quickly and thoroughly investigate a product/process failure, determine the root cause and take prompt corrective actions; while minimizing product exposure and production down time.
- May serve on special company and plant committees and task forces; such as the Health and Safety Committee.
- Accountable for the preparation and the execution of USDA daily verification tasks, as well as numerous 3rd party audits and USDA food safety system assessments. Takes appropriate corrective action as a result of any findings generated.
- Develops and fosters a strong working relationship with the USDA.
- Completes reassessments of SQF Quality Plan if:
- Addition or removal of processing steps
- Introduction of new product with processing steps not in currently included in Quality Analysis
- At a minimum SQF Quality Plan is reassessed annually.
- Oversees the development, implementation, review and maintenance of the SQF System, including food safety fundamentals outlined in 2.4.2, the food safety plan outlined in 2.4.3 and the food quality plan outlined in 2.4.4;
- Takes appropriate action to maintain the integrity of the SQF System.
- Communicates to relevant personnel all information essential to ensure the effective implementation and maintenance of the SQF System.
- In the absence of key personnel the employee's supervisor or qualified designee (one that has been trained in the key employee's duties) is responsible to complete or delegate the completion of all required tasks and responsibilities.
The above statements are intended to describe the general nature and level of work being performed by people assigned to this job. They are not intended to be an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. May perform other duties as assigned.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals to perform the essential functions .
- Bachelor's degree (B.A.) from a regionally accredited four-year college or university; or equivalent combination of education and experience.
- 2+ years' experience in the food industry, preferred.
- Knowledge and understanding of quality assurance principles, food science and meat processing, SPC and statistics; preferred.
- Comprehensive knowledge of USDA, FSIS, HACCP, and SSOP requirements.
- UDSA/HACCP Certified, preferred.
- SQF Certified Expert, preferred.
- Excellent oral and written communication skills.
- Ability to uphold regulatory, company and customer standards.
- Ability to respond to common inquiries or complaints from customers, regulatory agencies, or members of the business community.
- Knowledge of Database software; Inventory software; Manufacturing software; Spreadsheet and Word Processing software and SAP; preferred.
- Must be able to travel up to 10% of the time.
- May be required to work long hours and weekends.