Job Description

The Manager of Food Safety plans, directs and implements quality, regulatory, safety and environment compliance-based programs and activities to ensure the highest standards of quality and safety.


Requirements

Essential Duties and Responsibilities


• Organizes and leads the HACCP / HARPC team and the Internal Audit team

• Performs verification and validation activities

• Assists with the oversight of Sanitation activities

• Leads 2nd and 3rd party audit preparation to be always "audit ready"

• Conduct and manage employee training

• (HACCP, Food Defense, Allergens, Foreign material, GMP, etc.)

• Ensures document and record control including change control, storage, retrieval, and destruction (including electronic documents and records)

• Verifies that packaging, labels, ingredients, and finished products meet standards.

• Directs beverage handlers and production personnel in sanitary procedures.

• Assist with new product commissioning

• Assist with supplier and ingredient approval

• Assist with Organic, Kosher, etc. programs

• Report areas of concerns and needed improvements to Plant Manager

• Other duties as assigned.

Qualifications

• Bachelors Degree in Food Science or related filed

AND/OR

• Combination of education and experience equal to 5+ years
• HACCP Certification
• Ability to obtain SQF Practitioner
• Strong attention to detail
• Ability to handle multiple projects simultaneously
• Experience in food safety audits

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