5+ years in Food Service Operations, Quality Assurance, or related fields.
Strong knowledge of food safety regulations and best practices.
Basic understanding of food microbiology and defense.
Experience in a leadership role influencing food safety practices.
Bachelor’s degree in Food Science or related discipline required.
Technical proficiency in food safety and related sciences.
HACCP or GFSI certification preferred.
Responsibilities
Execute corporate food safety strategies and maintain interdepartmental communication.
Manage the Food Safety Preventive Controls Program and related SOPs.
Conduct verification activities to ensure compliance with food safety regulations.
Utilize digital systems for maintaining food safety documentation.
Oversee facility cleanliness and sanitation standards, ensuring food safety compliance.
Handle product recall processes and related documentation.
Conduct audits and observations to evaluate food safety practices.
Benefits
Comprehensive training programs for new hires and ongoing staff development.
Opportunity to lead and influence food safety culture at the site.
Engagement with regulatory authorities and industry trade groups.
Chance to participate in Global Food Safety Initiative audits and assessments.
Supportive work environment focused on safety and compliance.
Full Job Description
JOB DESCRIPTION
Executes all corporate food safety related strategies, policies and procedures; maintain open communication with all related departments to address the identification of food safety hazards and process improvement opportunities.
Manages Food Safety Preventive Controls Program, inclusive of Pre-requisite Programs, HACCP (Hazard Analysis and Critical Control Points) Plan, Food Safety Policies and specific SOPs.
Completes verification activities associated with all Preventive Controls programs. Ensure compliance with applicable food safety regulatory requirements (Federal, State/Provincial and local).
Uses digital document control system to collect, maintain, and update corporate standard operating procedures, policies, and templates for all Food Safety related records used by site’s associates.
Provides oversight and training for maintaining the facility cleanliness and sanitation standards. Routinely measures operational sanitation program compliance to ensure food is received, stored, handled and transported in a food safe condition to customers and their patrons.
Handles and oversee the product recall process to ensure timely communication and execution of product recalls and completion of related documentation.
Oversees vulnerability assessment and develops mitigations for the Food Defense Program to ensure requirements are carried out in a timely, accurate manner to decrease risk of Intentional Adulteration.
Manages Sysco’s participation in Global Food Safety Initiative (GFSI), audits by BRC, independent third parties, customers, internal, and regulatory entities. Analyze results and gather corrective action plans for audit non-conformance. Review final results with Market Director Food Safety.
Completes Regulatory Visit Report and document corrective and preventive action plans for non-conformances identified in Local, State/Provincial, Federal regulatory inspections.
Routinely audit food safety practices (internal audits, cross dock and shuttle yard facility audits, delivery inspections) to objectively evaluate performance and provide feedback to other personnel as necessary to ensure compliance with Preventive Controls Program and any Regulatory requirements (federal, state/provincial, and local).
Provides data to support reporting on Operating Company Food Safety compliance and overall performance against food safety KPIs.
Delivers and tracks program training for new hires for all site Key Role associates and supervisors/associates with direct Food Safety program responsibilities.
Serves as the Food Safety customer lead at the site.
Verifies the Food Safety capabilities, Food Safe conditions and execution of food safety procedures of anybrc potential third-party warehouses that are intended to be used for over-flow storage. Routinely audit ongoing food safe conditions as well as operational food safety practices of all approved over-flow food storage warehouses.
Follow-up promptly and thoroughly on food safety complaints from customers. Effectively communicate resolutions to internal and external stakeholders as needed.
Collaborates with Corporate Market Director, Food Safety to complete annual Food Safety Program reassessments; communicate and implement required changes with site’s stakeholders and others as necessary.
Maintains effective working relationships with regulatory authorities, industry trade groups, suppliers, owned companies, internal stakeholders, and customers.
Where requested, conduct formal presentations (including tours or trainings) for internal teams or customers to advocate/promote food safety culture and value.
Complies with Sysco’s Food Safety Policy and procedures to ensure food safety, quality and legality requirements are met.
Is willing to work safely with minimal environmental impact and understands the importance of reporting all hazards, incidents, and environmental spills immediately to their Supervisor.
Understands that they play an integral role in their own safety and that of their colleagues and is willing to speak out when hazards are present.
Perform other duties as assigned.
Qualifications/Skills
Minimum 5 years of experience in Distribution Center Food Service Operations, Quality Assurance/Control, Research & Development, Food Production/Operations, Supply Chain, or related discipline.
Knowledge of product traceability.
Understanding of Food Safety regulations, laws, and best practices including those from SFCR and CFIA provincial/local entities.
Basic knowledge of food microbiology, food safety, and food defense.
Prior experience in an influence leader role
Bachelor’s degree (Food Science, Animal Science, Biological Science or related)
Technical proficiency in the areas of food safety, food microbiology, food chemistry, animal science, biology, food defense, bacteriology, food processing technologies, and food regulations & policy.
Certification in HACCP, auditing, GFSI is preferred.
Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations in English.
Ability to write reports, business correspondence, policies and procedures, as well as effectively present information and respond to questions from groups of associates, managers, customers, and suppliers.
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals, as well as have ability to compute rate, ratio, and percent and to create and interpret graphs. Ability to define problems, collect data, establish facts, and draw valid conclusions.
Valid driver’s license in good standing with access to a vehicle is required.
Travel required up to 30%
Intermediate proficiency in the use of a variety of PC software including all Microsoft products
