Food Safety Quality Assurance Supervisor

Summary

Come and join our Rockingham, NC facility with this exciting career opportunity! The FSQA Supervisor leads the continual development and implementation of the SSOP(Sanitation Standard Operating Procedures) and HACCP (Hazard Analysis Critical Control Points) plans to meet USDA regulations, company and customer expectations regarding food safety. Monitors and verifies production SSOP and HACCP records. Monitors plant GMP's (Good Manufacturing Practices) and other prerequisite programs daily. Proactively identifies problems before they develop utilizing SPC (Statistical Process Control) tools or other tracking/trending analysis skills as necessary.

This position is for 3rd Shift (10:00pm-8:00am). Relocation Packages are available for qualifying candidates.

Principal and Essential Duties & Responsibilities

• Conducts validations of scientific data that support facility food safety decisions as needed yearly.
• Updates, manages and maintains the SSOP and HACCP and other prerequisite programs in an organized and effective manner.
• Responsible for training and documentation of training of all levels of plant associates concerning SSOP and HACCP programs.
• Audits all SSOP and HACCP records providing timely feedback to management.
• Hands on involvement in all food safety problems that arise during the shift and developing appropriate solutions and corrective actions/preventative measures for those problems.
• Maintains a positive relationship with the USDA and keep up with the regulations concerning SSOP and HACCP programs.
• Develops programs and procedures to ensure regulatory and company food safety requirements are met and maintained. Communicates to and trains all associates prior to their implementation.

Minimum Education

Bachelor degree preferably in Food Science, Animal Science, Poultry Science, Operations Management, Biology or Chemistry.

The ideal candidate will also have:

• Be familiar with HACCP and SSOP requirements to include monitoring and implementing validation processes.
• HACCP certification, knowledge of USDA regulations including GMP, SSOP and HACCP and labeling.
• Strong written and verbal communication skills and the ability to multitask while maintaining required timeliness.
• Must have experience with food safety plant style audits.
• Knowledge and experience with Microsoft computer software.
• 2 -3 years experience.

Environmental Factors and Physical Requirements

• Must wear and use protective and safety equipment required for the job as directed by the Company. May need to climb ladders.
• May be exposed to temperatures of 28 degrees to 100 degrees Fahrenheit with both ambient and 100% humidity. May handle product 25 degrees to 50 degrees Fahrenheit. May be exposed to noise ranges of 50 db. to 110 db.
• When in a plant environment: Exposure primarily consists of wet and moist floors which include metal and plastic grating surfaces.
• May be exposed to all chemicals used in poultry, food, processing facility.
• Position is mostly sedentary but may require occasional moving to other offices or buildings. May need to move light equipment or supplies from one place to another. May need to access files, supplies and equipment.