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