Job Title: Regional Sanitation Quality Assurance Manager (RSQAM)

Department: Quality Assurance

Reports To: Director of Food Safety and Quality Assurance

FLSA: Exempt

Pay Rate: $70,000.00 to $90,000.00 per year

JOB DESCRIPTION SUMMARY:

Under the direction of the Director of FSQA, responsible for managing the Quality Assurance and Food Safety systems for multiple locations. Oversee the HACCP Program and Microbiological testing program. Ensure that the regulatory requirements per FSIS-USDA are followed. Oversee the Quality Assurance Program for multiple locations.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• SQF program leader, responsible for multiple department’s knowledge and compliance to the SQF standard – includes: Layout, Product Flow and Segregation, Building Fabric in processing and storage areas; Housekeeping and Hygiene in Production and Storage Areas, Waste/Waste Disposal; Control of Non-conforming product; Food Safety and Quality manual, Documentation, Records; Management of allergens; Personal Hygiene/Protective clothing; Staff Facilities; Pest Control; Corrective & Preventative Actions; Housekeeping and hygiene; Chemical and Physical Product Contamination Control; Product Inspection and Laboratory Testing/Product Release; Chemical and Physical Product Contamination Control; Staff Facilities.
• To provide technical support for our 3rd party sanitation program in 3 locations CC, KC and Owasso ensuring reduction in microbiological, chemical risk reduction and product contamination while overseeing the Quality Department for a small meat processing (one line manufacturing facility)
• Management of the HACCP Plan as the designated HACCP Coordinator
• Oversee daily record review of Food Safety and Quality records
• Respond to customer complaints
• Assist with SQF Standard implementation and Internal Auditing
• Conduct training activities – orientation and annually – as related to Food Safety and Quality.
• Product quality attributes tracking and trending
• Oversee the microbiological sampling program
• Work closely with FSIS answering NRs
• Oversee training for employees during orientation, annually, and as needed for food safety and quality programs and policies.
• Responsible for validation and verification of pre-requisite programs
• Lead 3rd party and customer audits
• Assist with FSQA Program and document management
• Coordinate and review monthly facility maintenance activities / repairs
• Coordinate or conduct bi-annual 2n Party cold storage facility audits
• Work with customers to ensure quality and food safety parameters for their products are implemented
• Responsible for releasing non-conforming products from hold
• Make decisions regarding corrective actions
• Oversee the pest control program
• Oversee the glass and hard plastic program
• Observe pre-operational inspections as needed
• Assist with Traceability Exercises
• Other duties as assigned.

SUPERVISORY RESPONSIBILITIES:

Quality Inspector Techs

QUALIFICATIONS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable qualified individuals with disabilities to perform the essential functions.

• Know how to collect and identify essential information.
• Ability to communicate effectively in writing and orally with others.
• Ability to use mathematics to solve problems.
• Excellent organization and planning skills with the ability to organize and manage multiple priorities
• Highly motivated, self-driven, individual with a strong desire to succeed, as well as, eager to enhance knowledge and skills through on-going education and development
• Must be creative, inquisitive, analytical, and detail oriented
• Committed to high standards of integrity, including respect and value for individual employee’s unique talents, skills, and individual qualities
• Ability to quickly learn and work independently, as well as in project team environments
• Proven ability to achieve goals and project milestones and deadlines
• Completing USDA Label Approvals (Generic and Sketch)
• Understanding of FSIS Labeling requirements
• Ability to create labels using company owned software
• Print labels for production
• Ability to proofread labels
• Ability to calibrate, adjust and monitor metal detectors
• Ability to use a computer/tablet (Word, Excel, SharePoint, PowerPoint)
• Ability to schedule and lead meetings utilizing company software
• Demonstrates leadership qualities and management skills, with the ability to lead people and get results through others while promoting a team environment
• Commitment to company values. In-depth knowledge of our customers and their utilization of company products
• Ability to use autonomous judgment to self-direct job tasks, and make high-level decisions
• Establish strong working relationship with production management, departmental supervisors and production workers to ensure customer needs are met and to effectively plan and implement company goals, policies, and procedures

EDUCATION and/or EXPERIENCE:

• B.S. Degree in Animal Science, Food Science, or a related field
• Quality Assurance and Food Safety experience of 3+ years in meat processing or value-added food processing.
• Strong working knowledge of Quality Systems including HACCP, SPC, GMP, SSOP

LANGUAGE SKILLS: Ability to read, write and communicate in English.

CONTACTS:

Communicates with internal and external customers with tact and discretion. Applies broad knowledge of products and services when communicating with individuals outside the immediate work area/department.

REASONING ABILITY:

Ability to apply disciplined knowledge to analyze and resolve problems involving several concrete variables in standardized situations. Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.

CERTIFICATE, LICENSES, REGISTRATIONS:

HACCP Certified (or have the ability to be certified within the first 30days of employment)

SQF Practioner Certified (or have the ability to be certified within the first 30days of employment)

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.

• Requires full range of body motion to include lifting, bending, twisting, kneeling, pushing, pulling, reaching outward and overhead, stopping, and squatting
• Regularly required to sit or stand, and move about the production floor

• Position requires frequent walking and/or standing on even concrete surface or on fatigue mats, which may at times be slippery due to marinates, water, and other liquids associated with the production process. May walk up to one (1) mile per work day while performing essential duties

• The ability to maintain one’s balance while performing the required work tasks is essential

• While in the production area Personal Protective Equipment (PPE) such as hair and beard nets, rubber soled shoes, smocks, rubber gloves and hearing protection is required

• Requires corrected vision and hearing to normal range

• May require unassisted lifting or a variety of objects from various positions, which range in weight from 5 to 60 pounds with an average weight of 34 to 37 pounds
• Utilizes a variety of hand positions that requires hand and finger dexterity, including the use of mouse and keyboard
• May be exposed to strong odors such as marinate from seasoned meats

• Since the facility operates around-the-clock, may often work late shifts and may be called at any hour to deal with emergencies. This could mean going to the plant to resolve the problem, regardless of the hour, and staying until the situation is under control
• The job is fast paced and the ability to deal with job demands and stress is essential. Will often be working under pressure of production deadlines or emergency situations
• Will work with a variety of personalities, and employee classification/positions both internally and externally, the ability to work cooperatively and get along with other is critical

Full time regular position that works Monday through Friday, generally 8 hours per day, with minimal overtime. Some travel is required for conferences, workshops, and training.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.

• The office environment is typically climate controlled of 68ºF to 72ºF and clean, with normal air contaminants, such as dust, typically found in an office environment
• The indoor production environment is climate-controlled of -40ºF to 45ºF with regular exposure to prolonged noise
• While in the production area, all employees are required to wear Personal Protective Equipment (PPE) to include hair and beard nets, rubber soled shoes, smocks, and hearing protection and hard hats.

****Hausman Foods is an Equal Opportunity Employer****