The Cargill Value Added Protein (CVAP) combination brings together two high-performing businesses into an entity that has the potential to positively influence and create value for the foodservice industry and the Cargill enterprise. For stakeholders of both business units, this creates the opportunity to share expertise and enhance the value-added protein business segment together. CVAP is now organized into two Operating Units ? beef and poultry ? with 12 plants and 3,000 employees in the U.S. and Canada.
Responsible for the planning, development and maintenance of all FSQR systems in Big Lake facility. Complexity and Risk, including: developing and implementing FSQR policies, continuous improvement of FSQR processes and systems, shaping the location?s food safety culture and leading talent management practices. This role will provide leadership and motivation to a highly engaged team, and is a key member of the location leadership team.
This position shall have the responsibility to report problems with the food safety management system to identified person(s).? This position has the responsibility and authority to initiate and record actions.
Acquire and maintain knowledge of applicable ISO (FSSC22000) Standards.
Acquire and maintain knowledge of HACCP/OPRP/PRP (GMP) policies and requirements to complete all monitoring and/or verifications tasks as outlined in Food Safety Management System and ensure that corrections and corrective actions, if needed, are taken per the Food Safety Management System.
Maintain and monitor systems that assure compliance with and have the ability to perform analyses to standards as described in Cargill?s GLP Program (equivalent to those as described ISO 17025).
25%?Ensure compliance of regulations/policies ? ultimate accountability for all FSQR compliance across one or more facilities, analyze, review, interpret FSQR policies, regulations, implements predefined customer and supplier standards, monitor regulatory activities, ensures plant compliance, act as liaison with regulatory authorities at local level?
25%?Deploy, maintain, monitor, and evaluate systems that assure quality processes, practices and products, including quality control and food safety at the Big Lake facility. Quality assurance systems interface with many business elements:? training, facility maintenance, sanitation, procurement of ingredients/supplies, new product/process development, formulation, product specifications, sampling plans, processing, packaging, storage, inventory control, distribution, environmental and product sampling, QC and inspection, customer use and customer claims
25%?People/resource/budget management ? lead talent management of employees in FSQR organization for one or more facilities with large number of FSQR resources, accountable for selection, training, development performance management and engagement for direct/indirect reports, develop/implement short range (tactical) FSQR plans in alignment with BU and local plans, actively participates in development of FSQR initiatives and budgets, sets accurate and challenging budgets, key member of location leadership team.?? Maintain and monitor the departmental safety program.??
15% Perform quality control product clearance task.? Maintain and monitor the product clearance system, including maintaining product clearance procedures.?? Coordinate and supervise all laboratory quality control systems and product/process verification systems, including sampling procedures, analytical tests and procedures, documentation and reports needed to assure that all products are produced according to specified quality and food safety requirements.? Define and refine the quality control metrics used to determine that products meet requirements (e.g. attribute sampling, SPC, equipment capabilities, calibration techniques, lab procedures).? Monitor and maintain laboratory PM, calibration and proficiency programs.? Deploy, maintain, evaluate and improve control systems that assure compliance with regulatory requirements (eg. PQC, FDA, USDA sampling plans).? Perform required reporting and notification activities. Any other duties assigned
10% Perform prevention activities and issue resolution ? act as customer interface, manage FSQR audits, respond to customer questions/complaints, proactively identify risks, and take action to prevent FSQR issues across location.Skills:
Minimum 3 years? experience in Technical Services in a food manufacturing environment,?i.e., Quality, Food Safety, Auditing, etc.
Bachelor?s degree in Animal Science, Food Science, Biological Sciences or related field preferred. ?
Must have supervisory experience.
Must have flexible work hours and the ability to work all shifts, including some weekends
Must have the ability to travel occasionally
Intermediate Project Management – Applies intermediate structured, disciplined approach to planning, administering and completing projects
Intermediate Plant Manufacturing Knowledge – intermediate practical knowledge of manufacturing processes & operations
Intermediate HACCP Knowledge/Implementation – Applies HACCP to identify & control food safety hazards
Intermediate Managing & Improving FSQR – Delivers intermediate processing that are aligned, effective & optimize Cargill resources
Knowledge of FSSC22000, GFSI certification
Basic Knowledge of Quality Standards & Quality Tools – Applies knowledge of quality standards and tools to enhance food safety and quality?Preferred