Accountability Objectives:

Ensure compliance with food safety and GMP systems, along with quality programs, policies, procedures, and processes that are essential for the production of safe, high-quality food products.

Specific Accountabilities:

• Monitoring of FSQA programs, including HACCP Program, sanitation standard operating procedures, pest control, good manufacturing practices, foreign material control, plant sanitation, chemical control, product quality assurance, FSQA customer complaints, food defense, and security
• Assist in Employee Training of FSQA Programs, Policies, and Procedures
• Assist in the Implementation of Independent FSQA Audit Program – SQF Audits
• Assist with product evaluations.

Qualifications:

• Demonstrate the ability to write reports and basic business correspondence, present information, and effectively respond to managers' questions.
• Demonstrate the ability to add, subtract, multiply, and divide into all units of measure using whole numbers, common fractions, and decimals.
• Demonstrate the ability to define problems, collect data, and establish facts.
• Demonstrate the ability to interpret basic technical instructions.
• Ability to use personal computers and office communication equipment.
• Formal job training in HACCP concepts and FDA regulations would be beneficial.
• Formal quality and sensory analysis training would be helpful.
• One year of experience in food safety or quality assurance at a USDA-registered processing plant would be beneficial.
• Ability to meet the physical demands of the job (extended periods of standing, walking, pulling, pushing, carrying, and lifting to or over 50 lbs.

This job description does not state or imply that the above are the only duties and responsibilities assigned to this position. Employees will be required to perform any other job-related duties as requested by management. All requirements are subject to possible modification to reasonably accommodate individuals with a disability.

You should be proficient in:

• Hazard Analysis and Critical Control Points (HACCP)
• USDA Regulations