As a member of the FSQA department, responsibilities include oversight and maintenance of the HACCP and Food Safety Plans, Sanitation SOP's (Standard Operating Procedures), pre-shipment review process, and associated validation and verification activities.
Job Responsibilities
- Job manages a team, has authority to hire and performance-manage the team.
- Job leads/supervises/manages 1-5 employees.
- Develop, implement and maintain the facility HACCP and Food Safety Plans (FSP) including record keeping, logs, trend reporting, and validation testing schedules.
- Determine appropriate scientific support for critical control points and new processes/products.
- Complete reassessments for changes in process, equipment, unforeseen hazards, etc.
- Conduct annual HACCP/FSP validations, reassessments, and initial validations for new products.
- Develop, implement, and maintain HACCP/FSP and GMP Plant Training Programs.
- Conduct training and evaluate competency of plant FSQA staff on HACCP and GMP/SSOP programs.
- Interact with regulatory inspectors on HACCP and FSPC related issues. Ensure that any follow-up concerns are communicated back to FSQA Leader.
- Conduct pre-shipment review of all CCP/PPC and pre-requisite documentation.
- Oversee Sanitation Standard Operating Procedures program/documentation and ensure the documentation is current.
- Create and analyze trending reports for HACCP/FSP and SSOP's, provide potential outcomes.
- Serve as HACCP Team Leader and hold regularly scheduled HACCP team meetings.
- Develop and maintain the child nutrition, and allergen and product claim programs.
- Lead through BRC Audits and supporting programs.
- Ensure compliance and implementation of corporate Food Safety programs.
- Lead internal Food Safety Audit program in relationship to the Global FSP and BRC requirements.
- This role has the responsibility to understand and place in practice appropriate safety procedures. This responsibility is achieved through education, training, use of protective equipment (as applicable) and by following safety policies, regulations, standards, and laws.
- Perform other duties as assigned.
Experience & Skills
- 3-5 years of experience in related field is preferred.
- Experience in food safety and quality assurance within a food manufacturing operation.
- Strong knowledge and ability to use computers with a Windows Operating System, Microsoft Office Software (Word, Excel, PowerPoint, Outlook, etc.) and at least a basic knowledge in use of databases such as Access based databases, SAP, or other databases.
- Knowledge of Hazard Analysis and Critical Control Points (HACCP).
- Knowledge of Food Safety and preventative Control programs.
Education
- BA/BS or equivalent is required.
• In food science, food microbiology, biology, or related field preferred.
- HACCP and/or FSPC certification preferred.
Compensation & BenefitsThis role is also eligible to participate in the company annual discretionary bonus plan based on company and individual performance. As part of a complete total rewards package, OSI also offers comprehensive paid time off (sick, vacation, holidays and other programs), 401k with matching company contributions, a full suite of benefit offerings (medical, dental, vision, life, disability and other voluntary coverages) for you and your family and educational assistance with opportunities for professional development.
Work Environment
- Work can be performed within a manufacturing plant environment with noise, extreme temperatures, and significant movement of powered equipment, people and conveyors (may depend on the role).
- Work conditions are typical of an office & plant environment.
- This role requires 10% domestic travel.
- Frequent weekend work may be required.
- Position may require the physical agility of lifting up to 50 pounds.
- Position may require frequent and/or infrequent bending, squatting, pushing, pulling, stretching/reaching, use hands or fingers, talk, hear, feel objects, tools, controls and standing/walking on concrete flooring.
- Position may require the physical ability to stand/walk for Greater than 4 hours.
