Job Title:              HACCP Coordinator / FSQA Supervisor

Backup:                FSQA Manager

Reports To:          FSQA Manager

FLSA:                     Exempt

Pay Rate:              $58,000.00/year to $63,000.00/year

SUMMARY

Under the direction of the Food Safety Quality Assurance (FSQA) Manager, the HACCP Coordinator / Food Safety Quality Assurance Supervisor is responsible for assisting in the management of the Quality Assurance and Food Safety systems.  The Coordinator / Supervisor ensures that the regulatory requirements per FSIS-USDA and GFSI Code are followed. Additionally, this position is also responsible for the monitoring and verifying / filing of records generated from the HACCP Program and Microbiological testing programs.

This position should be able to perform the duties of the Quality Assurance Manager, Quality Assurance Lead, and Quality Assurance Technician as required. The position requires working any hours from Pre-Op inspection to the end of production as necessary.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

  • First and foremost, the FSQA Supervisor is responsible for working as an FSQA Technician and ensuring that these duties are covered daily (as needed).
    • Learn and become proficient in all FSQA Tech and Lead positions to ensure understanding and to fill in for breaks as needed.
  • In the absence of the FSQA Manager, the Supervisor will be responsible for completing foreign material incident reports, SSOP and HACCP deviation reports, etc.
  • Responsible for the management of the HACCP, SSOP and supporting monitoring records review and verification.
  • Responsible for the daily record review of Food Safety and Quality records.
  • Work closely with FSIS to address immediate issues.
  • Back up to the 3rd shift Lead – personnel handling the microbiological sampling program including any of the following: preparing, labeling, collecting micro swabs, interpretation of results from 3rd party laboratory, preparation of customer specific COA’s.
  • Schedule and Lead / maintain HACCP Team Meetings / Minutes.
  • Maintains knowledge of all applicable regulatory agencies including USDA-FSIS, Bureau of Weights and Measures, and State and Local Regulations.
  • Maintain and update HACCP Plan / SSOP Plan and other food safety / quality programs as appropriate and participate in annual review.
  • Assist with maintaining BRC system and documentation.
  • Earn respect by being the subject matter expert who effectively communicates and

provides feedback to each other and our customers (internal).

  • HACCP Coordinator for Hodges
  • HACCP Pre-Shipment Review
  • Lead the Monthly audits and maintain documentation – i.e. Hodges, facility audits, etc.
  • Assist in training and developing FSQA technicians.
  • Keep FSQA manager informed daily of problems incurred during the shift.  Provide leadership, coaching and accountability to FSQA Technicians.
  • BRC program participant, responsible for their department’s knowledge and compliance to the BRC standard – includes: Housekeeping and Hygiene in High-Risk and High-Care Zones/Waste/Waste Disposal in High-Risk, High-Care Zones/Protective Clothing in High-Risk and High-Care Zones; Control of Non-conforming product; Documentation, Records; Management of allergens; Personal Hygiene/Protective clothing; Corrective & Preventative Actions; Housekeeping and hygiene; Chemical and Physical Product Contamination Control; Product Inspection and Laboratory Testing/Product Release; Chemical and Physical Product Contamination Control; Written HACCP Program and records.
  • Work with and understand customer specifications to ensure quality and food safety parameters for their products are implemented.
  • Ensure proper coverage of FSQA Tech positions in the absence of the FSQA Manager.
  • Assist with product quality attributes tracking and trending.
  • Responsible for placing nonconforming product on hold and notifying relevant departments of the holds as well as releasing of product.
  • Participate in the investigation and corrective actions for HACCP Deviations, foreign objects, microbiological non-conformities and from GFSI audit findings.
  • Assist in validation and verification of pre-requisite programs.
  • Assist with FSQA Program and document management.
  • Conduct investigations regarding FSQA tech performance and recordkeeping.
  • Conduct performance assessments of direct reports and provide recommendations.
  • Oversee training for employees during their orientation period, annually, and as needed for food safety and quality programs and policies.
  • Responsible for releasing non-conforming products and notifying relevant departments of the release.
  • Make decisions regarding corrective actions.
  • Performs Pre-Operational Inspection as needed.
  • Performs periodic walk throughs of the production floor to look for food safety / quality opportunities for improvement– a minimum of weekly.
  • Assist with Traceability Exercises as needed.
  • Maintain good communication and working relationship with FSQA team members, operations, and USDA personnel.
  • Support customer visits / audits
  • Support GFSI audit
  • Oversee the pest control program.
  • Record data collected from audits into computer-based data sheets with attention to detail and accuracy.  Graph and trend data using MS Excel.
  • Filing and scanning of FSQA Paperwork
  • Verify that checklists / paperwork is updated and correct
  • Other duties as assigned.

Share Supervisor Responsibilities such as but not limited to:

  • FSQA Technicians along with 1st & 3rd shift Leads – Monitor for effectiveness of job duties and relate to manager.
  • Monitor FSQA technicians for effectiveness of job duties and relate to manager.

QUALIFICATIONS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodation may be made to enable qualified individuals with disabilities to perform the essential functions.

  • Strong working knowledge of Quality Systems including HACCP.
  • GMP and SSOP
  • Knowledge of prerequisite programs.
  • Organizational Support – follows policies and procedures; Completes administrative tasks correctly and on time, supports organizations goals and values. Supports affirmative action and respects diversity.
  • Judgment – Displays willingness to make decisions; exhibits sound and accurate judgment; supports and explains reasoning for decisions.  Includes appropriate people decision-making process; makes timely decisions.
  • Planning/Organizing – Prioritizes and plans work activities; uses timely efficiently; Plans for additional resources; Sets goals and objectives.
  • Quantity – Meets productivity standards; completes work in timely manner; strives to increase productivity.
  • Professionalism – Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position.  Accepts responsibility for own actions; follows through on commitments.
  • Attendance/Punctuality – Ability to maintain regular and punctual attendance; Ensures work responsibilities are covered when absent; Arrives at meetings and appointments on time.
  • Dependability – Follows instructions, responds to management direction; Takes responsibility for own actions; keeps commitments; commits to long hours of work when necessary to reach goals; completes tasks on time or notifies appropriate person with an alternate plan.
  • Ability to maintain concentration while performing tasks over period of time.
  • Will work with a variety of personalities, and employee classification/positions both internally and externally, the ability to work cooperatively and get along with others are critical.
  • Ability to communicate effectively both written and orally.
  • Ability to coordinate actions in relation to others’ actions.
  • Know how to collect and identify essential information.
  • Knowledge of clerical procedures and systems such as filing and records maintenance and Microsoft Office Products including Word, Excel and Outlook.
  • Ability to prepare presentations and conduct meetings.

EDUCATION and/or EXPERIENCE:

  • B.S. Degree in Animal Science, Food Science or related field preferred
  • Quality Assurance and Food Safety experience of 3+ years in meat processing or value-added food processing.
  • Quality Assurance and Food safety Leadership experience of 2+ years
  • Strong working knowledge of Quality Systems including HACCP, GMP, SSOP
  • HACCP Certified within the first 180 days.
  • Certified in GFSI standard – BRC within 1 year.

LANGUAGE SKILLS:

Ability to read, write and communicate in English.  Bilingual; English and Spanish a plus, but not required. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.  Ability to write routine reports and correspondence.  Ability to speak effectively before groups of customers or employees of an organization.

CONTACTS:

Communicates with internal and external customers with tact and discretion. Applies broad knowledge of products and services when communicating with individuals outside the immediate work area/department.

Mathematical Skills:

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.  Ability to apply concepts of basic algebra and geometry.

Computer Skills:

To perform this job successfully, an individual should have basic knowledge of computers, Knowledge of Database, Spreadsheet, Word Processing, and Manufacturing software.

REASONING ABILITY:

Ability to apply disciplined knowledge to analyze and resolve problems involving several concrete variables in standardized situations.  Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.

CERTIFICATE, LICENSES, REGISTRATIONS: 

HACCP Certified within the first 180 days.

GFSI Code – BRC Practitioner within 1 year

 PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.

  • Requires full range of body motion to include lifting, bending, twisting, kneeling, pushing, pulling, reaching outward and overhead, stopping, and squatting.
  • Regularly required to sit or stand and move about the production floor.
  • Position requires frequent walking and/or standing on even concrete surface or on fatigue mats, which may at times be slippery due to marinates, water, and other liquids associated with the production process.  May walk up to multiple miles per workday while performing essential duties.
  • The ability to maintain one’s balance while performing the required work tasks is essential.
  • While in the production area Personal Protective Equipment (PPE) such as hair and beard nets, rubber soled shoes, smocks, rubber gloves and hearing protection is required.
  • Requires corrected vision and hearing to normal range.
  • May require unassisted lifting or a variety of objects from various positions, which range in weight from 5 to 60 pounds with an average weight of 34 to 37 pounds.
  • Utilizes a variety of hand positions that require hand and finger dexterity, including the use of mouse and keyboard.
  • May be exposed to strong odors such as marinade from seasoned meats.
  • The job is fast paced and the ability to deal with job demands and stress is essential.  Will often be working under pressure of production deadlines or emergency situations.

Full-time regular position that works Monday through Friday, generally 8-10 hours per day, Saturday / Sunday hours when production runs.  Some travel might be required.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.  Reasonable accommodation may be made to enable qualified individuals with disabilities to perform the essential functions.

  • The office environment is typically climate controlled of 68ºF to 72ºF and clean, with normal air contaminants, such as dust, typically found in an office environment.
  • The indoor production environment is climate-controlled of -40ºF to 45ºF with regular exposure to prolonged noise.

While in the production area, all employees are required to wear Personal Protective Equipment (PPE) to include hair and beard nets, rubber soled shoes, smocks, and hearing protection and hard hats.

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