FSQA HACCP Supervisor

Benchwood Foods; Columbus (OH); On-site; USD 65,000 - 90,000; Full time

Job summary

Benchwood Foods seeks a FSQA HACCP Supervisor to lead the food safety program, implementing HACCP plans, SSOP, and SOP. The role maintains the food safety system and drives continuous improvement in product quality and safety.

You will collaborate with USDA inspectors, manage audits (GFSI/BRC), coordinate sampling and testing with plant operations, and oversee supplier COAs and corrective actions to ensure regulatory compliance.

Qualifications

• Bachelor’s degree or 5+ years of quality assurance/food safety leadership.
• HACCP certification required.
• Experience with GFSI (BRC) standards preferred.
• Strong knowledge of USDA regulations and audits.
• Excellent communication and documentation skills.

Responsibilities

• Maintain HACCP and SSOP programs including documentation, verifications, training and annual reassessments.
• Update FSQA policies and procedures with annual reviews and new policy generation.
• Coordinate with USDA inspectors, attend meetings, and ensure compliance with USDA requirements.
• Coordinate USDA sampling/testing with plant management and resolve non-compliances with operations.
• Lead audits per GFSI, customer standards, and sanitation programs with FSQA manager.
• Manage positive E. coli events, documentation, and communications with operations and corporate FSQA.
• Collaborate with Foreign Material Eradication Teams for continuous improvement.
• Investigate raw material suppliers, submit notifications and claims.
• Perform FSQA Manager/Supervisor duties as needed.

Skills

FSQA leadership

USDA knowledge

HACCP

Sanitation

Documentation

Training

MS Office

Education

Bachelor’s degree in food science

HACCP certification

Job description

The FSQA HACCP Supervisor plays a crucial role in ensuring food safety and quality. Their responsibilities include implementing and overseeing Hazard Analysis Critical Control Point (HACCP) Plans, Sanitation Standard Operating Procedures (SSOP), and Standard Operating Procedures (SOP). The HACCP Supervisor maintains and monitors the food safety system, aiming to drive continuous improvements in product quality and food safety.

Duties/Responsibilities:

• Responsible for maintenance of established HACCP and SSOP programs including ongoing documentation, verifications, training, and annual re-assessments.
• Maintain and update all relevant FSQA policies and procedures. This includes conducting annual reviews, writing new policies, and editing existing ones to align with current practices.
• Ensure strict compliance with all USDA regulatory requirements. In this role, the HACCP Coordinator serves as the primary point of contact for USDA inspectors, promptly addressing any concerns they may raise, ensuring that the facility meets and exceeds the necessary standards set forth by the USDA. Regularly attend USDA meetings to allow effective communication and alignment with USDA guidelines and initiatives.
• Ensure seamless coordination between USDA sampling and testing activities and the plant management team.
• Promptly addressing non-compliance issues flagged by the USDA to maintain adherence to regulations and quality standards. Additionally, collaborate closely with operations to correct any non-compliances.
• Ensure that all auditing scheme requirements are met, including but not limited to GFSI (BRC), customer standards, and facility sanitation. Collaborate with the FSQA manager, to collectively lead all audits.
• Manage all positive E. coli events, documentation, and Finished Product, including all communication with costumers, plant operations and corporate FSQA.
• Collaborate with Foreign Material Eradication Teams to foster continuous improvement within the facility.
• Conduct raw materials supplier investigations, submit notifications, and claims.
• Capable of fulfilling FSQA Manager and Supervisor duties as required.
• Oversee micro programs, sampling, finished product testing, and disposition; communicate results to both plant and corporate FSQA management.
• Create FSMOCs as necessary to ensure equipment and processes adhere to sanitary design standards and prevent microbial and foreign material contamination.
• Organize, lead, and facilitate the monthly Food Safety and Quality team meeting.
• Drive supplier compliance by ensuring correct raw materials COAs are received and reviewed.

Required Knowledge/Skills/Abilities:

• Excellent verbal and written communication and organizational skills.
• Excellent interpersonal and conflict resolution skills.
• Keen attention to detail.
• Ability to prioritize tasks and delegate where appropriate.
• Ability to act with integrity, professionalism, and with confidentiality.
• Knowledge of USDA, HACCP, Food Safety, and Sanitation principles.
• Proficient with Microsoft 365.

Education and Experience:

• Bachelor’s degree in food science, meat science, microbiology or related field; or 5 years of experience in quality assurance and food safety leadership.
• HACCP certification.
• Experience with GFSI food safety standards (BRC preferred).

Physical Requirements:

While performing the duties of this job, the employee is regularly required to:

• Prolonged periods of standing and walking as tasks dictate.
• Occasional prolonged exposure to wet and cold conditions.
• Must be able to lift 50 pounds at times.
• Must be able to access and navigate each department.