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QA Food Safety Superintendent

Position Purpose
The FSQR Superintendent will be responsible for writing, revising,
maintaining,implementing, auditing, and scoring of plant HACCP food safety systems and other regulatory programs.
The FSQR Superintendent is also responsible for the training and development of the FSQR Technicians.
Further responsibilities will include direct responsibility or support for; employee safety, facility auditing (Customer and Cargill), production support, employee engagement, departmental cost control (budgeting), manage hourly staff, customer communication and quality program management.
This position is also a liaison between USDA/CFIA inspection at the plant.
Principal Accountabilities
35% - Ensure compliance of regulations/policies ? assumes accountability for all Food Safety and Regulatory compliance, direction and activities throughout the facility, analyzes and interprets FSQR policies, regulations, customer and supplier standards, directs implementation of Food safety and regulatory policies, act as liaison with FSIS and collaborate with FSQR counterparts in other Cargill businesses. Develops policies and practices to comply with the above including implementation, training, auditing for compliance and correction if needed. Lead in plant BRC process and audits as well as Cargill and other 3rd party audits.
20%- Food Safety/action reporting including: incident investigations, C/A's, preventive measures and audit responses. Coordinate and lead all audits and traceability exercises.
10%- Develop and implement strategies for training plant personnel in Food Safety and regulatory programs.
15%- Perform prevention activities and issue resolution.
10%- Management of 3rd party sanitation and pest control contractors as well as overall plant sanitation processes.
5% - Management of small in plant laboratory performing organoleptic shelf life as well as basic chemistry and microbiological testing.
5% - Perform miscellaneous duties as assigned
5% travel required
Required Qualifications
High School Degree
Minimum of 3 years experience in food manufacturingenvironment.
Knowledgeof laboratory, SPC and plant processes. Knowledge of USDA/CFIA governmentstandards in food safety.
Basic computer skills:Microsoft Office software (MS Word, Access, PowerPoint, Excel)
Effective problem solving and decision-making skills
Excellent oral and written communication skills, technical reportwriting, basic computer skills
Demonstrated familiarity with quality management systems such as ISO,BRC or SQF, or similar internationally recognized processes.
Demonstrated familiarity with HACCP and food safety design,implementation and auditing practices.
Demonstrated regulatory knowledge of FSIS regulations with specificemphasis on HACCP, SSOP, GMPs, and labeling
Applied experience in auditing and quality compliance skills to identifyand manage risks/compliance.
Demonstrated practical knowledge of manufacturing processes andoperations; manufacturing plant experience
Ability to develop a structured, disciplined approach to planning,administering and completing projects successfully.
Sometravel required: 1-2 times per year
Musthave the capacity to learn key supervisory skills
Preferred Qualifications
Bachelordegree in related Science Field
2 years of supervisoryexperience
3 years experience in TechinicalServices, ie: Quality, Food Safety, Auditing, etc.
Working knowledge of laboratory, SPCand plant processes. Strongunderstanding of USDA/CFIA government standards in food safety.
Product and process formulationexperience
Quality Control laboratory experiencewith basic analytical methodology
Packaged Food Service or Retailproduct experience
Development experience in food safetysystems including implementation
Basic understanding of Meatproduction, and food processing with preference toward fresh retail processing
Understanding of food andagricultural products quality control principles, and food regulatoryrequirements
Capability in providing insightfulobservations for improvements
Ability to stand-alone and deal withambiguity



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