QA Food Safety Superintendent
?The FSQR Superintendent will be responsible for writing, revising,
maintaining,implementing, auditing, and scoring of plant HACCP food safety systems and other regulatory programs.?The FSQR Superintendent is also responsible for the training and development of the FSQR Technicians.?Further responsibilities will include direct responsibility or support for; employee safety, facility auditing (Customer and Cargill), production support, employee engagement, departmental cost control (budgeting), manage hourly staff, customer communication and quality program management.?This position is also a liaison between USDA/CFIA inspection at the plant.
?Principal Accountabilities 35% – Ensure compliance of regulations/policies ? assumes accountability for all Food Safety and Regulatory compliance, direction and activities throughout the facility, analyzes and interprets FSQR policies, regulations, customer and supplier standards, directs implementation of Food safety and regulatory policies, act as liaison with FSIS and collaborate with FSQR counterparts in other Cargill businesses. Develops policies and practices to comply with the above including implementation, training, auditing for compliance and correction if needed.? Lead in plant BRC process and audits as well as Cargill and other 3rd party audits.
?20%- Food Safety/action reporting including: incident investigations, C/A?s, preventive measures and audit responses. Coordinate and lead all audits and traceability exercises.
?10%- Develop and implement strategies for training plant personnel in Food Safety and regulatory programs.
?15%- Perform prevention activities and issue resolution.?10%- Management of 3rd party sanitation and pest control contractors as well as overall plant sanitation processes.
?5% – Management of small in plant laboratory performing organoleptic shelf life as well as basic chemistry and microbiological testing.
?5% – Perform miscellaneous duties as assigned
5% travel requiredSkills:
Required QualificationsHigh School DegreeMinimum of 3 years experience in food manufacturing
of laboratory, SPC and plant processes. Knowledge of USDA/CFIA government
standards in food safety.Basic computer skills:
Microsoft Office software (MS Word, Access, PowerPoint, Excel) Effective problem solving and decision-making skills Excellent oral and written communication skills, technical? report
writing, basic computer skillsDemonstrated familiarity with quality management systems such as ISO,
BRC or SQF, or similar internationally recognized processes.Demonstrated familiarity with HACCP and food safety design,
implementation and auditing practices.Demonstrated regulatory knowledge of FSIS regulations with specific
emphasis on HACCP, SSOP, GMPs, and labelingApplied experience in auditing and quality compliance skills to identify
and manage risks/compliance.Demonstrated practical knowledge of manufacturing processes and
operations; manufacturing plant experienceAbility to develop a structured, disciplined approach to planning,
administering and completing projects successfully.Some
travel required: 1-2 times per yearMust
have the capacity to learn key supervisory skills?Preferred QualificationsBachelor
degree in related Science Field2 years of supervisory
experience? 3 years experience in Techinical
Services, ie: Quality, Food Safety, Auditing, etc.Working knowledge of laboratory, SPC
and plant processes.? Strong
understanding of USDA/CFIA government standards in food safety.Product and process formulation
experienceQuality Control laboratory experience
with basic analytical methodologyPackaged Food Service or Retail
product experienceDevelopment experience in food safety
systems including implementationBasic understanding of Meat
production, and food processing with preference toward fresh retail processingUnderstanding of food and
agricultural products quality control principles, and food regulatory
requirementsCapability in providing insightful
observations for improvementsAbility to stand-alone and deal with