HACCP Food Safety Manager

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Job Description

Position Summary:

 

HACCP Food Safety Manager will be responsible for managing the Food Safety Program according to policies and procedures and federal/state requirements.

 

Key Activities:

 

  • Provides leadership, support and guidance to ensure that food quality standards, food safety guidelines and customer service expectations are met.
  • These duties are performed personally or through subordinate supervisors.
  • The Director of Food Safety will be the deputy in charge when the HACCP and Food Safety Manager is not available.
  • Essential Duties and Responsibilities include the following. Other duties may be assigned.
  • Performs daily food safety procedures while overseeing the HACCP program.
  • Responsible for overseeing and maintaining the HACCP plans and programs.
  • Handles all food safety issues at multiple meat processing facilities.
  • Works with outside suppliers to assure the quality of wholesome and safe products.
  • Performs daily food safety procedures required to support the HACCP program.
  • Conducts audits at the facility and for external supplier’s audits if needed
  • Provides technical training to management and employees.
  • Develops and updates food safety manuals.
  • Conducts HACCP training of Team members in the facility along with other applicable Food Safety related training.
  • Works daily with the USDA Inspectors.
  • Maintain Approved Supplier database program for all receiving of Meat, Ingredients and Packaging.
  • Develops SOPs as needed for new programs or changes to existing programs.
  • Helps conduct Validations of the CCP’s and intervention systems at the facilities.
  • Maintain Environmental programs for both the Raw and Cook facilities.
  • Implements corrective actions for Food Safety deficiencies as needed.
  • Maintains food safety files and records.
  • Keeps the Returned goods and Hold logs.
  • Helps monitor our Pest Control contracted company’s weekly and monthly service reports and open conditions.
  • Builds upon understanding and knowledge of the U.S.D.A. regulations in regard to the meat industry and HACCP.
  • Maintains foreign object investigation log.

 

Required Qualification:

 

Bachelor's degree in meat science, microbiology, biology, or related from four-year college or university.

At least two years’ experience with a focus on HACCP/Food Safety in food manufacturing, preferably in meat.

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Details

Posted: Jul 21, 2021

Type: Full Time

Category: Food Safety HACCP