Duties: Act as a vital member of the food safety and quality assurance department, which is responsible for shift supervision of all food safety and quality assurance policies/ programs, USDA compliance, product quality initiatives, and laboratory protocols for pork processing facility. Use strategic initiatives and execution excellence to provide compliance with all quality specifications, USDA/FDA regulations, and International Regulatory laws having jurisdiction over Seaboard Foods facilities. Assist with implementing program strategies to achieve exemplary food safety, quality standards, lab protocols, and customer satisfaction. Responsible for having expertise and knowledge regarding product specifications impacting food safety and quality. Ability to perform FSQA, harvest program, and laboratory functions to oversee day-to-day activities. Interact daily with plant management, employees, and government officials. Maintain an excellent understanding of new and current federal, state, and local regulations affecting food safety requirements associated with manufacturing processing and packing, laboratory protocols, distribution, etc. Support the FSQA team and operations on projects and activities related to food safety and product quality. Assist in the development and enhancement of department program and procedures. Understand the organization's software systems utilized to monitor/ audit the production environment. Adhere to all Company, state, and federal workplace safety and food safety regulations. Multi-faceted role, as it will rotate responsibilities within the laboratory protocols, harvest inspection programs, and Food Safety and Quality Assurance programs. No hire/ fire authority.
Requirements: Bachelor's degree in Industrial Engineering, Meat Science, Food Science, Microbiology, Bioengineering, or related discipline with two years of related experience. Must have experience applying federal directives and regulatory requirements related to agriculture. Must have experience with commercial and technical aspects related to FSQA for the pork business. Must have experience with pathological diseases of hogs impacting food safety. Must have experience analyzing results of microbiology tests and comparing with food safety standards. Must have experience trimming heads, evaluating viscera and carcasses for dressing and pathological defects. Must have experience with federal, state, and local regulations affecting food safety requirements associated with manufacturing, processing, packaging, and distribution, including HACCP, SSOPs, and GMPs. Must have experience with software systems utilized to monitor and audit the production environment. Must regularly lift and/or move up to 50 pounds, occasionally lift up to 100 pounds and sometimes push/and or move up to 300 pounds.
