Food Safety Practitioner

Responsibilities

Food Safety and Food Quality Systems

• Resource for facilitating continuous improvement of the plant's food safety and food quality systems
• Ensure validation and verification activities are scheduled and conducted as required
• Responsible to validate changes to food safety plans, food quality plans, and prerequisite programs
• Resource for risk analysis of food safety and food quality plans and system updates
• Provide plant management with status of the monthly, quarterly, semi-annual, and annual food safety and food quality plan internal compliance audits
• Responsible for maintaining plants electronic quality manuals, records, and tracks SQF system non-conformities, and recommends potential actions needed to solve SQF system deficiencies.
• Responsible to report food safety and food quality issues to management
• Assist in providing scope impact guidance to plant management on food safety and food quality plans when there are changes to plant procedures or processes
• Resource for evaluating and recommending direction for food safety and food quality plans based on changes in industry best practices or technology

Training Activities

• Resource for developing and responsibility for implementing the plant management training program for food safety and food quality requirements
• Lead plant HACCP, Food Quality and SQF Awareness Training
• Lead plant Internal Auditing Training

Qualifications

Education & Experience

• High School Diploma or GED
• Food processing industry experience

Knowledge, Skills, & Abilities

• Must be competent in statistical process control (SPC) and/or other quality tools to reduce process variation and drive root cause analysis of non-conformities
• Must be willing to become formally trained in HACCP which meet the Codex Alimentarius guidelines
• Must be willing to take SQF Practitioner training and become certified.
• Must be willing to develop a working knowledge of the 21 CFR part 117
• Must be willing to learn all plant relevant Pre-requisite programs, industry codes of practices, governmental regulatory requirements, and industry standards relating to Food Safety and Quality.
• Must possess the ability to verify the effectiveness of methodologies for controlling food safety hazards and quality defects
• Training in Internal Auditing processes and procedures is preferred
• Computer proficient-MS Office
• Continuous Improvement/Lean problem-solving techniques

Physical Requirements & Working Conditions

To perform this job successfully, the physical demands listed are representative of those that must be met by an employee. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job:

• The employee must be able to remain in a stationary position 50% of the time whether that be sitting or standing
• The employee must be able to use fingers to constantly operate a computer or other type of office equipment
• The employee in this position must be able to regularly walk
• The employees must be able to use hands to handle and feel
• The employee must be able to reach with hands and arms
• The employee must be able to detect, perceive, or recognize in near and far distances
• The employee must be able to converse or convey with other individuals
• The employee may occasionally be required to crouch
• The employee may occasionally lift items as heavy as 50 pounds
• Available to work a flexible work schedule
• Must be able to walk or stand on concrete floors and climb stairs without difficulty or pain
• Must wear appropriate safety and GMP gear in designated areas of processing facilities
• Able to ambulate hands and fingers to operate necessary equipment such as telephone, computer, etc.

Supervisory Responsibilities

Direct: None

Indirect: None