Food Safety/QA Supervisor (Quality Assurance)

Smithfield Foods, Inc.; St. Charles (IL); On-site; USD 70,000 - 95,000; Full time

Job summary

Smithfield Foods is seeking a Food Safety Supervisor to ensure the plant's food safety system is written, documented, and implemented in full compliance with USDA regulations. The role reports to the VP of Food Safety and the plant GM and is on-call 24/7 to uphold regulatory evidence and product safety.

Responsibilities include maintaining sanitation programs, leading the food safety team, and coordinating with USDA.

Qualifications

• Bachelor's degree in Food Science or related field and 2-3 years' experience in the food industry; or equivalent combination of education and experience.
• Knowledge and understanding of quality assurance principles, food science and meat processing, SPC and statistics; preferred.
• Comprehensive knowledge of USDA, FSIS, HACCP, and SSOP requirements.
• USDA/HACCP Certified, preferred.
• SQF Certified Expert, preferred.
• Excellent oral and written communication skills.
• 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 and SAP; preferred.

Responsibilities

• Verifies that all Food Safety and Regulatory programs are functioning as designed, being followed and correctly documented.
• Ensures USDA regulatory compliance by making scientifically defendable decisions that do not result in unjustified decreases in operational productivity or efficiency.
• Visually inspects the cleanliness of the equipment in the facility to ensure no adverse impacts on shelf life.
• Accountable for the overall design of the facility's sanitation program, including authoring written USDA regulatory program, microbiological sampling, sanitation performance tracking, training of applicable facility production and meeting with USDA regularly.
• Responsible for managing performance plans/reviews, work schedules and assignments of other food safety staff members.
• 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.
• Serves on special company and plant committees and task forces; such as the Health and Safety Committee.
• 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

Skills

Communication skills

Regulatory knowledge

Education

Bachelor's degree in Food Science

USDA/HACCP Certified

SQF Certified Expert

Tools

SAP

Job description

POSITION SUMMARY:

The position summary states the general nature and purpose of the job. Overall accountabilities are defined in this section.

Responsible for the overall accountability of ensuring the food safety system at the plant is properly written, documented and implemented - thus ensuring USDA regulatory compliance and the production of safe and wholesome meat and poultry products. This position has a dual and equal reporting structure to the Vice President of Food Safety and the facility's General Manager. This reporting structure ensures a facility's food safety system continues to flourish without unnecessary decreases in operational productivity and efficiency. The Food Safety Supervsior is on call 24/7.

ESSENTIAL RESPONSIBLITIES AND TASKS:

Responsibilities and tasks are written as follows:

1. Verifies that all Food Safety 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.
2. Ensures USDA regulatory compliance by making scientifically defendable decisions that do not result in unjustified decreases in operational productivity or efficiency.
3. Visually inspects the cleanliness of the equipment in the facility to ensure no adverse impacts on shelf life.
4. Accountable for the overall design of the facility's sanitation program. Including authoring a written USDA regulatory program, microbiological sampling, sanitation performance tracking, training of applicable facility production and meeting regularly with the USDA to discuss sanitation findings.
5. Responsible for managing performance plans/reviews, work schedules and assignments of other food safety staff members.
6. 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.
7. Serves on special company and plant committees and task forces; such as the Health and Safety Committee.
8. 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.
9. Develops and fosters a strong working relationship with the USDA

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.

SUPERVISORY RESPONSIBLITIES:

• Provides leadership and guidance to employees in the Food Safety 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.

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 (B.A.) in Food Science or related field and 2-3 years' experience in the food industry; or equivalent combination of education and experience.
• Knowledge and understanding of quality assurance principles, food science and meat processing, SPC and statistics; preferred.
• Comprehensive knowledge of USDA, FSIS, HACCP, and SSOP requirements.
• UDSA/HACCP Certified, preferred.
• SQF Certified Expert, preferred.
• Excellent oral and written communication skills.
• 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 and SAP; preferred.
• Must be able to travel up to 10% of the time.
• May be required to work long hours and weekends.

PHYSICAL DEMANDS:

• Occasionally lift and/or move up to 50 pounds
• Specific 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.

WORK ENVIRONMENT:

• 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, and chemicals.
• Noise level in the work environment is usually moderate but can be loud when in the production area.