Job Description

Job Description

This leadership role oversees a wide range of processes, products, and team members across two production shifts, while also managing interactions with FSIS and third-party sanitation providers.

Responsibilities

• Managing the implementation and reassessment of the HACCP Plan and related documents, while ensuring records are maintained in accordance with policy and the HACCP program.
• Ensure compliance with established policies and procedures such as HACCP, GMPs, SSOP, CAPA, and product hold/release, while also overseeing training programs for GMPs, HACCP, and Food Defense/Food Fraud.
• Lead third-party audits (SQF and customer-specific), customer tours, and associated CAPAs, while driving continuous improvement in products, processes, procedures, and overall reliability.
• Maintain data on customer requirements, quality specifications, and reporting needs, while managing the quality training program.
• Assist with product development and related special projects, and respond to customer complaints by providing CAPAs or formal response letters as needed.
• Foster a safety culture and manage the FSQA team (techs, sanitation, supervisors); 10–20% travel required.

Qualifications

• Experience in red meat processing is a must.
• Bachelor’s degree in Food Technology, Food Process Engineering, or a related discipline required; a Master’s degree is a plus.
• Minimum of 5 years in a leadership position within the food industry.
• Strong background and hands-on experience with HACCP systems.
• Familiarity and experience with SQF or BRC standards.
• Proven ability to work independently and make sound decisions.

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