Food Safety

4 weeks ago

Grand Rapids, United States Qualified Professional & Technical Full time

SUMMARY:

This position is responsible for development, execution, continuous improvement and overall leadership of Food Safety and Quality (FSQ) Assurance for all goods supplied by the company. FSQ Director will also provide support to all other Operations/business units as requested.

SUPERVISORY RESPONSIBILITIES:

  • Formation and development of FSQ and Sanitation team, including hiring, training, and review of performance
  • Oversee daily FSQ work processes
  • Recommend and approve purchases for FSQ and Sanitation
  • Lead cross-development Operations department for Food Safety


ESSENTIAL FUNCTIONS:

  • Ensure facilities are compliant with GMP & FSQ management systems to meet all federal, state and local regulatory requirements, as well as customer expectations
  • Responsible for development, implementation, and ongoing continuous improvement of the Company Quality Management System, maintaining required certifications
  • Work with all Operations management to lead, maintain and enforce all site policies and procedures, FSQ standards and programs, safe food handling practices, and sanitation standards are adhered
  • Maintain training and education records for all FSQ related training using on site electronic recordkeeping systems
  • Validate and demonstrate compliance with established food safety, quality, and sanitation objectives through monitoring, supervision, and ongoing verification, including internal/external laboratory results, manual and electronic records and observation of personnel practices
  • Conduct industry benchmarking, and recommend improved equipment or processes for advancing the organization’s future goals
  • Develop risk assessments for verification and validation of sanitation procedures to ensure product safety
  • Develop and deploy FSQ, Sanitation and Operations personnel education and training related to Food Safety
  • Coach and counsel associates, build teamwork, and resolve conflict
  • Lead inter-departmental food safety team to keep all members of Operations, Maintenance and other functions up to speed on necessary FSQ requirements
  • Supervise lab functions, new product testing and batch accuracy
  • Assess product quality risks as needed in determination of product disposition
  • Implement solutions to FSQ problems through evaluation, CAPA investigation, and follow though to assure elimination
  • Ensure product tests and procedures are properly understood, carried out, evaluated, and corrected if necessary
  • Ensure site environmental monitoring program is in place, results are evaluated and challenged as appropriate
  • Knowledge and understanding of production equipment to ensure sanitation processes are effective
  • Conduct routine change management review of current FSQ systems; modify processes as needed
  • Maintain the culture of honest, ethical, professional and positive approach to all aspects of work
  • Possess the ability to work with a wide range of people with differing backgrounds and abilities
  • Promote a proactive approach by working with others to solve problems and avoid issues
  • Possess strong analytical problem-solving skills, bringing knowledge of multiple QA skills and tools to work with Operations for problem resolutions and continuous improvement
  • Possess working knowledge of QA tools and methodology, including but not limited to SPC, knowledge of required GFSI standards, HACCP, and GMPs
  • Possess technical competence in analytical chemistry and microbiology in order to review results and make business decisions for product safety
  • Stay current with changes to food industry or laboratory technology and make recommendations as needed to improve the site effectiveness and efficiency of safe food production
  • Demonstrate ability to prioritize projects while meeting deadlines
  • Flexible to changing business priorities
  • Work with Purchasing staff to establish FSQ requirements for suppliers
  • Travel to visit suppliers and customers as required
  • Ability to support all shifts including presence as needed


EDUCATION AND EXPERIENCE:

  • Bachelor’s Degree in Food Science, or food related sciences such as Microbiology, Biochemistry, Food Engineering, etc., Master’s Degree in Food Safety preferred
  • Minimum of 5 years of experience in Quality Systems Management
  • Minimum of 3 years of experience in Quality Supervision and Decision Making


REQUIRED SKILLS/ABILITIES:

Technical

  • FSQ fundamentals, best practices, and application in a FOOD manufacturing operation
  • Experience in risk assessment and problem solving for FSQ concerns
  • Knowledge of standard QA principles and control of FSQ in FDA/USDA regulated businesses
  • Establishing priorities for FSQ and Sanitation department personnel
  • Ability to collect and analyze data for review, problem solving or continuous improvement efforts
  • Ability to work with product development in new product development or product improvement for operations implementation
  • Excellent attention to detail, ability to review complex documents and reports
  • Ability to work precisely with numeric data, measurements and other data as needed
  • Ability to prepare, as well as maintain, complete and accurate records
  • Familiar with industrial operations, preferably in dairy or food manufacturing
  • Ability to anticipate problems in area of specialization
  • Ability to maintain and expand expert knowledge and proficiency in specialized profession
  • Ability to maintain integrity of systems and standards through the use a combination of internal auditing and validated third party auditing
  • Proficient in Microsoft Office programs (Word, Excel, PowerPoint, Outlook, Visio, Project management and SharePoint)


Interpersonal Skills

  • Excellent interpersonal and coaching skills
  • Ability to recognize when flexibility or changing of priorities is needed to meet deadlines
  • Excellent verbal and written communication skills
  • Ability to make product decisions using risk assessment and aligning others to decision
  • Ability to challenge opinions held by others when needed
  • Ability to influence the attitude and opinions of others with appropriate methods
  • Ability to represent the Company in written or verbal presentations when called upon


ESSENTIAL PHYSICAL REQUIREMENTS OF POSITION:

  • This position can require continuous: (continuous = 67-100% of the time) Lifting, talking, hearing, seeing, standing, repetitive hand motions, walking and twisting upper body.
  • This position can require frequent: (frequent = 33-66% of the time) Pulling, stooping, kneeling, grasping, crouching, reaching and bending at waist.
  • This position can require occasional (occasional = up to 33% of the time) Climbing, crawling and pushing.

PHYSICAL EFFORTS OF THE JOB:

  • Frequent light (up to 20 pounds) lifting
  • Frequent sedentary (up to 10 pounds) lifting, carrying, and pushing.
  • Occasional medium (up to 50 pounds), heavy (up to 100 pounds) and very heavy (over 100 pounds) lifting, carrying, pushing and pulling.
  • Occasional light (up to 20 pounds) carrying, pushing and pulling.
  • Occasional sedentary (up to 10 pounds) pulling.


Working environment:

Production environment (cold temperatures may range from 45-65 degrees), office environment.

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