Plant Food Safety & Quality Manager in Arnold

Verifies that all Food Safety, Quality Assurance and Regulatory programs are functioning as designed, being followed and correctly documented – thus ensuring the facility has the “regulatory evidence” required to prove they have produced safe and wholesome products.

Ensures USDA regulatory compliance by making scientifically defendable decisions that do not result in unjustified decreases in operational productivity or efficiency.

Able to quickly and thoroughly investigate a product/process failure, determine the root cause and take prompt corrective actions; while minimizing product exposure and production down time.

Revise and update food safety and quality programs and procedures as directed.

Accountable for the preparation and the execution of USDA daily verification tasks, as well as numerous 3rd party audits and USDA food safety system assessments. Takes appropriate corrective action as a result of any findings generated.

Develops and fosters a strong working relationship with the USDA.

Bachelor’s degree from an accredited four-year college or university and 5+ years’ experience in the food industry; or equivalent combination of education and experience.

Minimum of 2+ years’ experience in a position of leadership to include team development and management, required.

Knowledge and understanding of quality assurance principles, food science and meat processing, SPC and statistics; preferred.

In-depth understanding of microbiological testing and limited chemistry testing.

Knowledge of various pathogens and microbes associated with food production.

Hands on experience conducting microbiological testing of meat and poultry products.

Comprehensive knowledge of USDA, FSIS, HACCP, and SSOP requirements.

USDA/HACCP Certified, preferred.

SQF Certified Expert, preferred.

Ability to uphold regulatory, company and customer standards.

Ability to respond to common inquiries or complaints from customers, regulatory agencies, or members of the business community.

Knowledge of Database software; Inventory software; Manufacturing software; Spreadsheet and Word Processing software; QMS system and SAP.

Excellent oral and written communication skills.

Strong decision making and problem solving skills.

Excellent planning and organizational skills with demonstrated multi-tasking and project management skills.

Must be able to travel up to 10% of the time.

May be required to work long hours and weekends.

Must have the ability to complete required applicable forms in English, which requires the ability to read and write in English.

Ability to work well with others in fast paced, dynamic environment.

Ability to be respectful, approachable and team oriented while building strong working relationships and a positive work environment.

Provides leadership and guidance to employees in the Food Safety and Quality Assurance Department.

Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and assisting in providing appropriate resolutions.

Office and plant setting. The plant environment will include wet or humid conditions (non-weather related), extreme cold and heat (non-weather related), working near moving mechanical parts, exposure to fumes or airborne particles, and chemicals.

Occasionally lift and/or move up to 50 pounds.

Specific vision includes close vision, distance vision, and ability to adjust focus.

Frequently required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear.

Noise level in the work environment is usually moderate but can be loud when in the production area.