Food Safety Officer
POSITION SUMMARY: The Food Safety Officer is responsible for designing, implementing, and measuring a proactive comprehensive strategic food safety and quality assurance program that reaches all aspects of food handling and defense. The Food Safety Officer will define, develop and promote the culture of a quality driven mindset across the organization. The responsibilities of the Food Safety Officer is shared with the Food Safety Manager.
GENERAL EXPECTATIONS FOR QUALITY
• Accomplishes quality assurance human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
• Achieves quality assurance operational objectives by contributing information and analysis to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; identifying and resolving problems; completing audits; determining system improvements; implementing change.
• Meets quality assurance financial objectives by estimating requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.
• Develops quality assurance plans by conducting hazard analyses; identifying critical control points and preventive measures; establishing critical limits, monitoring procedures, corrective actions, and verification procedures; monitoring inventories.
• Validates quality processes by establishing product specifications and quality attributes; measuring production; documenting evidence; determining operational and performance qualification; writing and updating quality assurance procedures.
• Maintains and improves product quality by completing product, company, system, Gluten-Free Program, compliance, and surveillance audits; investigating customer complaints; collaborating with other members of management to develop new product and engineering designs, and manufacturing and training methods.
• Prepares quality documentation and reports by collecting, analyzing and summarizing information and trends including failed processes, stability studies, recalls, corrective actions, and re-validations.
• Updates job knowledge by studying trends in and developments in quality management; participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations. • Enhances department and organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
• Ensure Audit compliance for BRC, AIB, Gluten Free and Kosher.
GENERAL EXPECTATIONS FOR SANITATION
• Helps develop and implement strategic sanitation program, policies, plans and processes to ensure that sanitary performance meets company standards as well as supports Food Safety requirement towards regulatory compliance • Food Safety, participating in creating the plan, maintaining the plan and monitoring the plan. FSMA understanding. • Trains Sanitation Workers, to include, development of training and conducting actual training.
• Manage sanitation Chemical supply and inventory
• Ensure that the plant is cleaned daily and ready to start production on time
• Maintain a safe work environment by properly implementing the IIPP (Injury Illness Prevention Programs) — Always raise safety awareness for chemical handling and equipment operation with Tag out Lock out training
• Ensure that the company food safety guidelines are implemented daily
• Maintain good communication with subordinates, peers and other members of management
• Train and set safety goals for sanitation crew.
• Participate in audits, facility inspections and coordinate pre-operational inspection with QC Management
• Clearly communicate expectation to sanitation employees
• Implement and maintain food safety and quality programs
• Ensure all aspects of the Sanitation process are being followed.
• Continuous improvement in regards to sanitation
• Establish, monitor and continuously improve the Master Sanitation Schedule
• Collaborate with plant teams (operations, production, quality, supply chain) to solve problems and implement policy
• Facilitate department and cross-functional meetings.
• Establish and maintain relationship with Contract Vendors
• Establish and maintain relationship with auditors and inspectors
• Align activities and priorities of the plant to the strategic direction of the company.
• Follow GMPs.
QUALIFICATIONS, EDUCATION REQUIREMENTS, AND PREFERRED SKILLS
• Bachelor’s degree from a four-year college or university; science degree preferred
• Food manufacturing experience required.
• Minimum of 5 — 10 years experience in a food safety, or Sanitation and quality management role required
• Knowledge of the GMP, HACCP and Environmental qualities / sanitation program is preferred.
• Strong problem-solving skills and attention to detail
• Strong leadership skills required • Ability and willingness to recognize and respond to new concepts
• Ability to excel in a fast-paced environment where change and growth are part of the culture
PHYSICAL REQUIREMENTS
• Walking, bending, kneeling, stooping, crouching, crawling and climbing for long periods of time.
• WALKING / STANDING 8-10 HOURS PER DAY
• Lift and/or move items over 50 lbs.
• Must not have any food allergies such as eggs or nuts.
• Must be able to work in a cool (under 70 degrees) and damp environment.
ADDITIONAL REQUIREMENTS
• May work in environments with varying temperatures.
• Training in proper use and handling of cleaning chemicals.
• Training in proper cleaning techniques for cookie dies, blocks and harps.
• Training in general sanitation techniques to maintain high standards for bathroom and lunchroom cleaning.