SQF PRACTITIONER

Meats by Linz; Hammond (IN); On-site; USD 70,000 - 100,000; Full time

Job summary

Meats by Linz seeks an SQF Practitioner to lead the site's Food Safety and Quality Management System, ensuring SQF compliance, HACCP, USDA-FSIS, and customer requirements while promoting a strong food safety culture. You will manage GMP/SSOP programs, lead the HACCP team, drive audits and CAPA, train staff, and maintain records; this role requires 3–5 years of experience and certification expertise.

The position offers a challenging environment with opportunities to influence safety standards

Qualifications

• Certified HACCP practitioner with SQF knowledge and ability to maintain certification readiness.
• 3–5 years in food manufacturing, meat processing, or food safety management.
• Strong leadership, communication, and documentation skills; reliable audit preparation.

Responsibilities

• Lead the SQF program, HACCP team, and maintain the site’s Food Safety & Quality Management System.
• Oversee GMP, SSOP, Food Defense, Recall & Traceability, Allergy Management, and supplier programs.
• Prepare for SQF, USDA-FSIS and customer audits; manage CAPA and corrective actions; train staff.

Skills

Leadership

Communication

Documentation

Problem solving

Attention to detail

Education

HACCP Certification

SQF Practitioner certification

Tools

Microsoft Office

Job description

Position SummaryThe SQF Practitioner is the designated management representative for the development, implementation, verification, validation, and maintenance of the site's Food Safety and Quality Management System. The role ensures compliance with the SQF Food Safety Code, HACCP requirements, USDA-FSIS regulations, and customer requirements, promotes a strong food safety culture, and serves as the primary liaison for SQF certification activities.Food Safety & SQF System ManagementServe as the designated SQF Practitioner for the facility.Maintain compliance with SQF certification requirements and applicable regulatory standards.Manage the development, implementation, verification, validation, review, and continuous improvement of the Food Safety and Quality Management System.Ensure food safety programs, procedures, and records remain current, effective, and audit-ready.Communicate food safety expectations and requirements throughout the organization.HACCP Program LeadershipLead the HACCP team and maintain the HACCP plan, hazard analyses, and validation studies.Verify CCP monitoring, corrective actions, and record review.Reassess the HACCP plan annually and after any process, product, or regulatory change.Food Safety & Prerequisite ProgramsManage and oversee GMP, SSOP, Food Defense, Food Fraud Prevention, Recall & Traceability, Allergen Management, Supplier Approval, Environmental Monitoring, Pest Management, Calibration, and Internal Audit programs.Verify program effectiveness through audits, inspections, and trend analysis.Audit & Regulatory CompliancePrepare and lead SQF certification, customer, USDA, and third-party audits.Develop corrective actions for audit findings and verify effectiveness.Maintain audit records, supporting documentation, and evidence.Serve as the primary contact during food safety inspections and certification audits.Corrective Action & Continuous ImprovementLead root cause analysis and CAPA for deviations, complaints, and nonconformances.Track corrective actions to closure and verify effectiveness.Drive continuous improvement using audit, trend, and complaint data.Training & Food Safety CultureDevelop and deliver food safety training programs.Promote and strengthen the company's food safety culture.Ensure employees understand their food safety responsibilities and regulatory requirements.Supplier & Quality Systems OversightMaintain approved supplier and vendor programs, including documentation, audits, specifications, and certifications.Support raw material and finished product verification and ensure product testing programs are effective and compliant.Records, Documentation & Management ReviewMaintain food safety records, document control, and version integrity.Prepare and lead management review meetings and report system performance to senior management.Ensure records remain complete, accurate, and audit-ready.Education & ExperienceHACCP Certification.Certified SQF Practitioner or ability to qualify as SQF Practitioner.Minimum 3-5 years of experience in food manufacturing, meat processing, or food safety management.Thorough understanding of the SQF Food Safety Code, HACCP principles, USDA-FSIS regulations, GMPs and SSOPs, Food Defense and Food Fraud requirements, and Root Cause Analysis/CAPA methodology.Strong leadership, communication, organizational, and documentation skills.Skills & AbilitiesAbility to speak and write in English.Communicate quality standards and expectations with confidence, clarity, and professionalism.Strong leadership, people management, and conflict resolution skills.Detail-oriented and effective in a fast-paced, cold/wet environment.Proficiency in Microsoft Office and QA documentation systems.Physical RequirementsAbility to stand and walk for extended periods in cold, damp environments.Ability to lift up to 50 lbs.Flexibility to work nights, weekends, and holidays as production demands.Core CompetenciesLeadership & Team DevelopmentRegulatory Knowledge & Audit ReadinessFood Safety & Quality CommitmentProblem Solving & Root Cause AnalysisCommunication & Collaboration