Sqf Practitioner Jobs

About Ole Tyme Produce:

As the largest woman-owned fresh food distributor in Missouri, with nearly fifty years of experience in the St. Louis area, Ole Tyme Produce delivers the highest quality produce from local growers and farms. Our cutting-edge technology and commitment to great personal service ensure the reliability and transparency that our customers expect and deserve. We serve a variety of customers from multi-unit restaurants, hotels, non-profits, hospitals, stadiums, food service companies, local restaurants, and catering companies. Our best customer is the one for whom quality and freshness are critical.

A Proud Member of PRO*ACT In November of 1999, a group of independent, regional produce companies, collectively known as PRO*ACT, selected Ole Tyme Produce to represent the St. Louis market. After successfully meeting PRO*ACT’s stringent quality, safety, and financial requirements, Ole Tyme Produce was awarded membership in May 2000. PRO*ACT companies have combined purchases of over 52 million cases of produce and have coverage in over 90 percent of major markets. The association and exchange of information between these world-class PRO*ACT member companies have created enormous opportunities and positioned Ole Tyme Produce for the future.

Together 50 PRO*ACT members source, deliver, manage, and monitor production for operators utilizing over 70 distribution centers across the country. PRO*ACT contracts and purchases tens of millions of cases annually with the industry’s leading growers & shippers, providing the Foodservice industry the PRO*ACT ADVANTAGE in product quality and value. PRO*ACT provides produce supply chain management through direct grower contract sourcing, consultation services, and total produce program distribution management.

To learn more about Ole Tyme Produce visit, http://www.oletyme.com.

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The Food Safety Specialist/SQF Practitioner will be responsible for developing, administering, and maintaining applicable food safety practices, policies, and procedures codified in the SQF code current edition or higher; implementation and continuous improvement of food safety-focused programs including but not limited to Good Warehousing Practices (GWPs), Good Manufacturing Practices (GMPs), prerequisite programs (PRPs), Good Distribution Practices (GDPs), Standard Operating Procedures (SOPs), Standard Sanitation Procedures (SSOPs), SQF Food Safety Systems, Hazard Analysis Critical Control Points (HACCP), Food Defense Plan and mitigation strategies, Stock Recall and Recovery Plan and Emergency Preparedness and Business Continuity (CMT) Plan.SQF Practitioner is responsible to manage the company through the SQF annual certification audit, including but not limited to, a review of SQF Food Safety Systems.Prepare reports and recommendations for Senior Management with food safety system improvements.

Duties:

-Implement, maintain, and improve SQF (Safety Quality Food) programs, HACCP programs, GWPs (Good ----Warehousing Practices), Food Defense Plans, Crisis Management Plans, Stock Recovery, and Recall Plans

-Develop, implement, and review SQF policies and procedures and associated support programs

-Evaluate food safety concerns in the facility and implement and/or improve programs to minimize and/or eliminate hazards

-Coordinate third-party audits with a predetermined certification body

-Ensures compliance to SQF current code edition or higher standards in the development of the SQF Food Safety System

-Ensure that the facility and assets are maintained and secured

-ALLERGEN control and oversight is a necessary part of your job

-Train employees on SQF HACCP and Food Defense policies and procedures

-Coach employees until a thorough understanding of the material is gained

-Validate SQF procedures through internal audits on a predetermined frequency, independent lab testing, and employee testing

-Monitors legislative foods safety regulatory changes and reports to senior management

-Consult senior management on SQF system effectiveness, measured effectiveness, and suggestions for improvements

-Monitor inventory and confirm adjustments

-Weekly chemical and sanitizer inventory

-Perform warehouse checks and necessary food safety documentation

-Oversees Pest Control program weekly

-Monitor daily temperature logs from KE2 Therm reporting

-Monitor weekly SINE log for visitors, applicants, delivery drivers, and contact service providers

-Perform Daily and weekly trending of customer complaints to identify grower/shipper issues and/or process problems and communicate to the appropriate parties with corrective actions and document follow-up strategy

-Identify and place warehouse issues on the CAPA Log from discovery, updates, root cause, corrective actions, and resolution to completion

-Coordinate with the Facility Operations Director for necessary repairs and maintenance

-SQF Practitioner alternate is the President

-Member of SQF HACCP and Food Defense Team; alternate member is the President

-Member of Stock Recovery and Recall Team; alternate member is the President

-Member of the Crisis Management Team; alternate is the President

-Perform other tasks, jobs, and/or assignments as directed by the President

Job Requirements and Definitions:

-2-7 years practical experience in Food Safety or Management of Quality or Production, or Project Management in the food industry, HACCP (hazard analysis critical control point system) and SQF certifications; BS degree desired

-Business operations experience is preferable

-Effectively develop SQF HACCP and Food Defense Plans identifying and assessing potential food safety hazards and preventative measures and mitigation strategies to minimize and/or eliminate risks

-Effectively train employees in SQF HACCP and Food Defense principles and procedures

-Drive continuous improvement

-Write SOPs and SSOPs work instructions effectively, clearly, concisely, and in a language understood by employees

-Possess excellent written and verbal skills and be proficient in Microsoft Office software

-Capable of resolving conflicts

-Excellent organizational, interpersonal, and communication skills

-Must be a team player