Job Description

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