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Description

**Purpose & Scope** : To maintain product integrity and food safety within the plant. Implement all government directives, regulations, and policies on a plant-wide basis. Oversee all production of consumer-ready meat products for all processes and ensure that all packages meet customer specifications

Principle Responsibilities:

• Run quality control area and delegate tasks within the area

• Organize and train all people within the quality assurance area

• Implement government regulations regarding quality control and food safety in all areas of the plant

• Maintain effective communication channels between government and plant officials

• Monitor all government regulations, programs, and policies regarding food safety both inside and out of the plant (FSIS, USDA, FDA, etc.)

• Keep employees focused on HACCP and GMP procedures

• Track microbiological trends, sanitation program performance, and product shelf life within the plant and communicate results to plant team members and corporate quality assurance

• Create and write quality control programs to be implemented plant and companywide

• Adhere to specific customer requests and specifications in reference to the quality of products

• Develop and organize different means of evaluating product quality and then develop better ways to produce products

• Oversee all raw material claims and product/ingredient receiving procedures

• Knowledge, background, and expertise in meat operations is critical. Areas of knowledge must include HACCP, specification adherence to incoming raw materials, brine mixing procedures, ingredient and allergen control, trimming, chilling, styling & packaging specs, packaging modified atmosphere characteristics, final box/package configuration and shelf-life

• Evaluate sanitation and pest & rodent contractor’s performance to ensure they are completing their jobs in a safe, effective, and professional manner

• Constantly review and update product quality control programs

• Manage special projects regarding quality and food safety for the plant

• Work tasks fluctuate demanding on the direction of government officials, plant conditions, and business objectives

• Coordinate efforts implementing new products/processes with respective parties (i.e. engineering, production, management, maintenance)

• Develop, maintain, and implement any programs relating to the customer, or 3rd party requirements, to include leading audits and maintenance of BRC certification

• Monitor, track and evaluate all SPC programs mandated relative to customer requirements or plant performance

• Work closely with operations to ensure regulatory compliance, customer specifications, and performance metrics are maintained

• Knowledge, background, and expertise in the British Retail Consortium (BRC) standards. Able to lead cross-functional teams across the facility in order to prepare and maintain the facility BRC compliant.

• Responsible for maintaining the facility “audit-ready” at any given time, in more specific terms: customer audits, BRC, USDA/FSIS audits, and Organic audits.

Working Conditions:

• Conduct walkthroughs, inspections, and meetings in a cooled environment

• Typically work 50-60 hours per week M-F plus some Saturday when necessary

Education:

• B.S. in Animal Science, Meat Science, Food Science or related science discipline preferred

• Master’s degree highly desirable but not required

Experience:

• Minimum 5-7 years experience in the quality control area

• HACCP certification

• BRC certification desirable but not required

EOE/Vets/Disability