HACCP Supervisor

Description

Purpose & Scope: As a HACCP supervisor, EMPLOYEE will utilize his understanding of complex biotechnology engineering principles to supervise and direct the production of wide array of food-based products and ensure that we are meeting our biotechnology engineering requirements and standards. Employee will administer the functioning of the facility HACCP program and those individuals associated with the program. Supervisory responsibilities also include the Quality Assurance Department. Charged with the appropriate function and application of the working HACCP and SSOP programs. Must have initiative and follow through on a timely basis to make sure execution and documentation are carried out to meet the established guidelines of the program.

Principle Responsibilities: List and describe (in order of importance) the specific tasks, assignments, level of discretionary authority and/or functions performed.

Make sure that all phases of the HACCP and SSOP programs are being carried out according to the written procedures and formats, which have been established.

Ensure that all USDA regulations are followed and that the company’s quality programs meet or exceed customer requirements

Do PSR’s every hour or as required

Communicate with USDA regarding food safety and compliance to applicable regulatory standards

Oversee and administer the functioning of the facility HACCP, SSOP and Food Safety programs and make changes when necessary

Organize and coordinate the activities of quality and food safety team around the implementation of quality and food safety programs and standards

Make sure that all phases of the programs are being carried out according to the written procedures

Coordinate answers for USDA NRs with plant supervision and management.

Manage the development and analysis of statistical data of food safety trending to determine present standards

Perform pre-shipment review of production, making sure all the food safety programs are followed and corrective actions were implemented for any deviations

Monitor, analyze, and assess data from, and activities of, Operations team to ensure that product is being produced to specification

Apply knowledge of biotechnology engineering principles and advances to recommend new quality policies and procedures as necessary to ensure high quality of products, processes, and services

Ensure plant employees are following general manufacturing practices and ensure food safety, human resources, and safety policies compliance by all production employees.

Monitor and direct the implementation of food safety and quality procedures on the plant floor, report deficiencies, and correct them according to the appropriate protocols

Working Conditions:

Production setting

Exposure to various chemicals, machinery and knives

Slippery floors, extreme temperatures and loud noises

High level of interaction with other departments and employees

40 hours per week, occasionally on weekends

Requirements: Describe necessary knowledge or skills, and type and amount of formal schooling, and work experience normally required to obtain these. Do not describe your own particular background.

Education:

· The position of HACCP Supervisor (Engineer) for requires, at a minimum, a Bachelors degree in Biotechnology Engineering, Biochemical Engineering, Food Engineering or a closely related educational background.

Experience:

Minimum 1-2 years’ experience in the quality control area and food safety area

HACCP certification

BRC certification desirable but not required.

Knowledge, background and expertise in meat operations is critical. Areas of knowledge must include HACCP, specification adherence to incoming raw materials, brine mixing procedures, ingredient and allergen control, trimming, chilling, styling & packaging specs, packaging modified atmosphere characteristics, final box/package configuration and shelf-lifeEOE/Vet/Disabled