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Hiring Company:

Delicatessen Services Co., LLC

Overview:This position will report directly to the Sr. Director of Sanitation and will have the overall responsibility to lead the implementation of Boar’s Head multi-year Sanitation Strategy, across approximately five USDA regulated facilities.

Acting as the Sanitation SME, this person will provide expertise, strategic and technical guidance to the Plant Manager and the Site’s Sanitation Managers. Working in conjunction with supporting functions (Safety, FSQA, Maintenance, Engineering, etc.) and regulators, this person ensures effective adoption of the Sanitation Standards.

This role ensures those standards are deployed and aids in the interpretation and application of the requirements. It is also responsible for reviewing corrective action plans based on gaps identified by the plants, reviews and approves proposals, risk assessments, baseline data, preventive controls, validation data, and assesses steps in dependence on product/process being validated as appropriate.

This role will be accountable for the results associated with Sanitation KPI’s, Internal & External Inspections (USDA, FDA, GFSI) and Customers Requirements. It is responsible for identifying food safety risks and for creating short- and long-term mitigation strategies for opportunities associated with Sanitation, Environmental Monitoring Program, Hygienic Design, Food Safety, GFSI (BRC & SQF ) and Regulatory requirements (USDA and FDA).

This individual shall ensure the Sanitation Programs adoption and execution directly and positively affect Safety, Food Safety and Operational Efficiency through executional excellence, analysis of KPI’s results and regular reviews with the Site’s Teams. This role is critical in ensuring that Boar’s Head becomes World Class in Sanitation, and thus a leader in our industry.

Job Description:Essential Functions:

Sanitation Programs and Hygienic Design

+ Subject Matter Expert, ensures interpretation, application, and compliance with external requirements USDA, FSIS, FDA, GFSI (BRC, SQF), OSHA, and customers’ requirements.

+ Supports the development and review of new and current Hygiene and Hygienic Design Standards.

+ Supports the development of site-specific procedures to meet Boar’s Head Sanitation Standard requirements.

+ Proficient on Sanitation Foundational Hygiene Standard’s requirements: Sanitation Controls, Master Sanitation Schedule (MSS); Monitoring, Verification & Validation (MVV), Sanitation Standard Operating Procedures (SSOP), Wet, Controlled Wet and Dry Performance standards, Unplanned Events - Water, Planned Events - Construction and Major Maintenance, Adjacent Line Cleaning, Drain Cleaning, Clean In Place / Assisted Cleaning Systems / Clean Out of Place Immersion Tanks, Equipment Relocation, Descaling, Cleaning and Passivating of New and Repaired Equipment.

+ Proficient in Hygienic Design Standards for equipment and infrastructure EHDGE, NSF, AMI, 3A, ANSI, USDA, FDA, etc.

+ Lead the deployment of Hygiene and Hygienic Design Standards by ensuring effective users’ adoption and compliance via training, education, and metrics data analysis. E.g., Engineering, Maintenance, Sanitation & FSQA managers

+ Works in collaboration with regional and site groups to ensure hygienic design assessment, finished product testing, commissioning, qualifications, validations, and verifications are completed according to Sanitation and Hygienic Design Standards and Principles.

+ Participates in Greenfield | Brownfield, CAPEX, Innovation, and Expansion Projects based on business needs.

+ Develops BU resources capabilities via various training methods for various audiences, to include: E-modules training development, Hands-On training, Case Studies, Novel Cleaning Techniques development, etc.

+ Works directly with Boar’s Head chemicals, cleaning supplies, and IPM providers to develop actionable plans to support the Sanitation Strategy and to ensure accountabilities are in place to maximize service performance. Monitors and conducts trend analysis on services to ensure actions are in place to address emerging issues.

Food Safety and External Standards

+ Works in liaison with corporate and plant functions (Food Safety, Auditing Systems, Engineering, Maintenance, Food Safety, Quality, Procurements, Safety, etc.) to develop processes to proactively prevent food safety risks.

+ Proficient in External standards requirements and their application, to include at minimum: GFSI (BRCG / SQF); Codex; FSSC2200, HACCP; GMP & Pre-requisites.

+ Capable of incorporating applicable State, City regulatory requirements into plant procedures.

+ Proficient in applying external and Boar’s Head requirements to establish microbiological preventive controls (pathogens, non-pathogens & spoilage organisms).

+ Proficient in leading incident reviews to investigate and correct microbiological OOS. Capable of applying RCA techniques and data analysis to deliver sustainable short-term solutions and long-term strategies regarding cleaning and sanitation process execution, hygienic design (equipment & infrastructure), and product disposition. Follows escalation protocols based on risk assessment as appropriate.

+ Basic understanding of microbiological test methods and test criteria for RM/WIP/FP. Directly supports verification and validation of the cleaning & sanitation process by reviewing studies/proposals, risk assessments, data collection, data trends, and CAPA closure.

+ Proficient in GMP's as they pertain to Pre-Requisite Programs to maintain Hygienic food manufacturing equipment and infrastructure to include: Facilities, Production Equipment, Cleaning and Sanitation, Personal Hygiene, Receiving, Storage and Shipping, Traceability and Recall, Pest Control, and Allergen Controls

+ Proven experience with Hygienic Restorations. “The sequenced steps taken for the remediation of food manufacturing environments after an existing or potential chemical, physical, or biological contamination event. It involves root cause analysis, repairs, detailed disassembling & cleaning, decontamination, verification, and monitoring activities, to determine the most likely cause of contamination, and to restore the equipment and infrastructure to hygienic conditions.”

Education and Experience:

Education and Certification

+ Bachelor’s degree in food science, Engineering, Microbiology, or related area

+ 10 Years or proven experience in managing Sanitation Programs in USDA / FDA / GFSI regulated facilities.

+ PCQI preferred.

+ 6 Sigma certification preferred.

Sanitation and Hygienic Design Proficiency

+ Fundamental sanitation requirements such as MSS, SSOP, MVV, GFSI (BRC, SQF), USDA, FDA, FSMA.

+ Hygienic Design Principles and Standards AMI, 3A, NSF, EHEDGE, ANSI, Etc.

+ Clean-in-place / Assisted Cleaning Systems / Clean-out-of-Place Immersion Tanks, Equipment Relocation, Descaling, Cleaning, and Passivating of New and Repaired Equipment.

+ Training development using MS Office or other software such as Alchemy.

+ FS risks mitigation (pathogens, FM) via RCA, FMEA, to deliver sustainable CAPA.

+ Project review and commissioning OQ, PQ, DQ, IQ

+ Development of site-specific SLA with the Cleaning Contractors, Chemical, and IPM providers to maximize service.

+ Basic Statistical Analysis to review data and determine trends.

+ Basic knowledge of Management of Change (MOC) execution.

Regulatory and Auditing Schemes - Requirements Proficiency

+ Capable of incorporating applicable USDA / FDA /FSMA requirements into plant procedures as appropriate, e.g., SSOP, NR’s responses, non-conformances responses, etc.

+ Knowledge of GFSI (BRC, SQF, FSSC 2200)

+ Proficient in GMPs as they pertain to Pre-Requisite Programs to maintain Hygienic food manufacturing equipment and infrastructure to include: Facilities, Production Equipment, Cleaning and Sanitation, Personal Hygiene, Receiving, Storage and Shipping, Traceability and Recall, Pest Control, and Allergen Controls

Microbiology and HACCP - Requirements Proficiency

+ Capable of supporting incident reviews to investigate and correct microbiological OOS / FM hazards. Capable of applying RCA techniques and data analysis to deliver sustainable short-term solutions and long-term strategies regarding cleaning and sanitation process execution, hygienic design (equipment & infrastructure), and product disposition. Follows escalation protocols based on risk assessment as appropriate.

+ Directly supports verification and validation of the cleaning & sanitation process by reviewing studies/proposals, risk assessments, data collection, data trends, and CAPA closure as appropriate.

Reasoning Ability:

+ Ability to effectively present information and communicate with all levels of management.

+ Must have the ability to define problems, establish facts, draw valid conclusions, and deal with problems involving several concrete and non-concrete variables.

+ This position requires the ability to work independently, exercise good judgment, and be proactive. The candidate must also maintain confidentiality to ensure that the integrity of the department is not jeopardized.

+ Possess practical and technical skills as well as the ability to communicate the department's objectives in a clear and persuasive manner is essential.

+ The ability to adapt to unforeseen circumstances and the ability to resolve conflict.

Preferred Certifications, Licenses, and Registration:

+ Good Manufacturing Practices (GMP): A food safety certification

+ Hazard Analysis and Critical Control Points (HACCP): A management system that analyzes and controls biological, chemical, and physical hazards throughout the food supply chain

+ ISO 22000: A Food Safety Management System (FSMS) standard developed by the International Organization for Standardization (ISO)

+ FSSC 22000: Integrates ISO 22000 to create a more efficient food supply chain

+ Safe Quality Food (SQF): A globally recognized food safety and quality standard

Qualifications and Skills:

+ Proficient in Windows-based PC and Microsoft Office applications.

+ Must have excellent communication skills and the ability to relate well to a wide range of constituents.

+ Must be able to function well as a member of a team.

+ Ability to work a flexible schedule, including weekends, Holidays, and overtime as needed.

+ Experience utilizing, managing, and affecting a formal, documented Master Sanitation System/Program.

Work Environment:

+ This position requires working in an office, manufacturing, and warehouse environment with frequent exposure to odor, noise, cold, and chemicals.

+ Physical Activities: Enters and finds information on a computer. Visually verifies information, often in small print. Presents information to small or large groups. Communicate with Customers, Vendors, or Employees via telephone, in person, and/or electronic mail. Works in refrigerated environments

+ Personal Protective Equipment (PPE): As needed in the required environment.

+ Travel: Travels domestically and internationally to and from multiple facilities or worksites as well as to customers, likely requiring overnight stays. May require as much as 50% travel with decentralized staff. A valid passport is required.

Time Type:Full time

Department:FSQA