Plant Food Safety & QA Manager
Company: Smithfield Foods
Location: Springfield
Posted on: April 24, 2024
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Job Description:
A great job-and a great future-awaits you at Smithfield Foods.
We're an $18 billion U.S. food company with nearly 60,000 employees
worldwide. We're looking for motivated people who want to join our
team and grow lasting and meaningful careers with us. Join our
family today. Apply Now!Your OpportunityOur team members receive
industry-competitive salaries and are eligible for great benefits
packages:Competitive Pay: $78,500
-
$116,600
annuallyAnnual Bonus Earning PotentialComprehensive Health
Insurance, Retirement Benefits and MoreEducation benefit available
to full and part time Smithfield team members on their first day of
employment.*Program eligibilities applyOpen to moving? We will
help! Ask about our Relocation Assistance packages!In addition, we
offer opportunities for career growth, professional development,
and tuition assistance.As part of our FS/QA team, you would conduct
routine sanitation checks, ensuring that HAACP and USDA regulations
are strictly enforced. Providing technical expertise to track
product from start to finish, and develop corrective actions when
needed. You will be responsible for ensuring that we are able to
safely deliver the best Smithfield, Eckrich, Nathan's Famous, or
any of our product brands to customers and consumers. Responsible
for managing the Plant Food Safety and Quality Assurance Department
to provide safe, high quality products that meet customer
expectations. This role has the overall accountability of ensuring
the food safety system is properly written, validated, documented
and implemented as directed to ensure USDA and FDA regulatory
compliance and the production of safe and wholesome products. Is
accountable for the plant's Quality System and must provide solid
leadership to achieve company, plant, and department goals through
various management, evaluation and improvement skills and
strategies that improve overall quality and profitability. The
Plant Food Safety and Quality Assurance Manager reports to the
Plant Manager, the Corporate Food Safety Manager and the Corporate
Quality Assurance Manager. Core ResponsibilitiesQuality and Food
Safety Verification and Compliance Verifies that all Food Safety,
Quality Assurance and Regulatory programs are functioning as
designed, being followed and correctly documented - thus ensuring
the facility has the "regulatory evidence" required to prove they
have produced safe and wholesome products.Ensures USDA regulatory
compliance by making scientifically defendable decisions that do
not result in unjustified decreases in operational productivity or
efficiency.Able to quickly and thoroughly investigate a
product/process failure, determine the root cause and take prompt
corrective actions; while minimizing product exposure and
production down time.Revise and update food safety and quality
programs and procedures as directed.Accountable for the preparation
and the execution of USDA daily verification tasks, as well as
numerous 3rd party audits and USDA food safety system assessments.
Takes appropriate corrective action as a result of any findings
generated.Develops and fosters a strong working relationship with
the USDA.Food Safety and Quality Improvement Prevents HACCP, SSOP
and process or product failures by working with Food Safety and
Quality Assurance staff members and Operations to drive continuous
improvement of product quality through developing food safety and
quality plans, process controls, attention to process and
specifications, food safety and quality training.Sanitation and
Food Safety Accountable for the overall design of the facility's
sanitation program. Including authoring a written USDA regulatory
program, sanitation performance tracking, training of applicable
facility production and meeting regularly with the USDA to discuss
sanitation findings.Ensures that operational and pre-operational
sanitation is acceptable. Implements and develops necessary
verification activities including micro sampling to verify the
effectiveness of sanitation activities. Takes action in response to
negative micro and Shelf Life data to drive improvement.Manages
daily activities, in-depth training and development of the Food
Safety and Quality staff members.Document corrective actions and
follow-up as necessary and conduct GMP and Sanitation
audits.Executes response to negative micro and Shelf Life data to
drive continuous improvement, by auditing and scrutinizing the
level of equipment cleanliness prior to the start of operations.SQF
Creates and maintain SQF Quality Plan.Co mpletes reassessments of
SQF Quality Plan if: Addition or removal of processing
steps.Introduction of new product with processing steps not in
currently included in Quality AnalysisAt a minimum SQF Quality Plan
is reassessed annually.Oversees the development, implementation,
review and maintenance of the SQF System, including food safety
fundamentals outlined in 2.4.2, the food safety plan outlined in
2.4.3 and the food quality plan outlined in 2.4.4;Takes appropriate
action to maintain the integrity of the SQF System.Communicates to
relevant personnel all information essential to ensure the
effective implementation and maintenance of the SQF
System.Personnel Management Responsible for managing performance
plans/reviews, work schedules and assignments of other food safety
staff members.Absence In the absence of key personnel the
employee's supervisor or qualified designee (one that has been
trained in the key employee's duties) is responsible to complete or
delegate the completion of all required tasks and
responsibilities.The above statements are intended to describe the
general nature and level of work being performed by people assigned
to this job. They are not intended to be an exhaustive list of all
responsibilities, duties, and skills required of personnel so
classified. May perform other duties as assigned. 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 accommodations may be made to enable
individuals to perform the essential functions . Bachelor's degree
from an accredited four-year college or university and 5+ years'
experience in the food industry; or equivalent combination of
education and experience.Minimum of 2+ years' experience in a
position of leadership to include team development and management,
required.Knowledge and understanding of quality assurance
principles, food science and meat processing, SPC and statistics;
preferred.In-depth understanding of microbiological testing and
limited chemistry testing.Knowledge of various pathogens and
microbes associated with food production.Hands on experience
conducting microbiological testing of meat and poultry
products.Comprehensive knowledge of USDA, FSIS, HACCP, and SSOP
requirements.USDA/HACCP Certified, preferred.SQF Certified Expert,
preferred.Ability to uphold regulatory, company and customer
standards.Ability to respond to common inquiries or complaints from
customers, regulatory agencies, or members of the business
community.Knowledge of Database software; Inventory software;
Manufacturing software; Spreadsheet and Word Processing software;
QMS system and SAP.Excellent oral and written communication
skills.Strong decision making and problem solving skills.Excellent
planning and organizational skills with demonstrated multi-tasking
and project management skills.Must be able to travel up to 10% of
the time.May be required to work long hours and weekends.Must have
the ability to complete required applicable forms in English, which
requires the ability to read and write in English.Ability to work
well with others in fast paced, dynamic environment.Ability to be
respectful, approachable and team oriented while building strong
working relationships and a positive work
environment.SupervisoryProvides leadership and guidance to
employees in the Food Safety and Quality Assurance
Department.Carries out supervisory responsibilities in accordance
with the organization's policies and applicable
laws.Responsibilities include interviewing, hiring, and training
employees; planning, assigning, and directing work; appraising
performance; rewarding and disciplining employees; addressing
complaints and assisting in providing appropriate resolutions.Work
Environment & Physical Demands The work environment characteristics
and physical demands described here are representative of those an
employee encounters while performing the essential functions of
this job. Reasonable accommodations may be made to enable
individuals with disabilities to perform the essential functions.
Office and plant setting.
The plant environment will include wet or humid conditions
(non-weather related), extreme cold and heat (non-weather related),
working near moving mechanical parts, exposure to fumes or airborne
particles, a nd chemicals.Occasionally lift and/or move up to 50
poundsSpecific vision includes close vision, distance vision, and
ability to adjust focus.Frequently required to stand; walk; use
hands to finger, handle, or feel; reach with hands and arms; stoop,
kneel, crouch, or crawl and talk or hear.Noise level in the work
environment is usually moderate but can be loud when in the
production area.EEO/AA InformationSmithfield is an equal
opportunity employer committed to workplace diversity. All
qualified applicants will receive consideration for employment
without regard to race, color, religion, sex, sexual orientation,
national origin, age, gender identity, protected veterans status,
status as a disabled individual or any other protected group status
or non-job characteristic as directed by law.If you are an
individual with a disability and would like to request a reasonable
accommodation for any part of the employment selection process,
please call us at 757-357-1595.
Keywords: Smithfield Foods, Westfield , Plant Food Safety & QA Manager, Professions , Springfield, Massachusetts
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