Food Safety Quality & Regulatory Supervisor

ROLE The Food Safety Quality & Regulatory (FSQR) Supervisor leads the day-to-day execution of the facility’s food safety and quality systems to ensure compliance with SQF, FDA Seafood HACCP (21 CFR 123), USDA FSIS (9 CFR), and FSMA/21 CFR 117 for applicable processes. This role will primarily supervise our Labeling & Regulatory Compliance Programs and support FSQ Monitors across USDA and FDA processing areas, champion GMPs and sanitation performance, oversee HACCP/Preventive Controls monitoring and verification, and partner with Operations, Sanitation, Maintenance, and Supply Chain to deliver safe, compliant, and customer specified products on time.

PRIMARY RESPONSIBILITIES

Review, verify, and approve all product labels, ingredient statements, allergen declarations, and nutritional information for compliance with: USDA FSIS requirements (9 CFR 317 & 381) for meat and poultry FDA labeling regulations (21 CFR 101) for seafood and non-USDA items. Country of Origin Labeling (COOL) and species identification for seafood. Ensure labels meet regulatory standards for mandatory components, including product names, net weight, inspection legends, safe handling instructions, storage conditions, and address lines. Validate and approve formulations, processing categories, and standards of identity to ensure correct regulatory classification and label compliance. Maintain version control of packaging/label artwork, ensuring alignment with specifications, HACCP plans, and customer requirements. Coordinate submissions of labels requiring FSIS sketch approval, including documentation, support, and corrective actions when changes are required. Verify marketing claims (e.g., “natural,” “no preservatives,” “wild caught,” “no added hormones,” gluten‑free, sustainability claims) for regulatory compliance and proper substantiation. Establish procedures & expectations with Packaging Vendors. HACCP, Preventive Controls & SQF System Execution Lead daily HACCP and Preventive Controls monitoring/verification activities across FDA seafood and USDA meat & poultry processes, ensuring CCP, PC, and SSOP adherence and complete, legible records. Conduct pre‑op and operational verification, including sanitation verification, equipment/start‑up checks. Maintain and update SQF modules, HACCP plans, hazard analyses, process flows, and prerequisite programs in collaboration with the FSQ Manager/Director. Facilitate internal audits, weekly GMP audits, and environmental monitoring trend reviews; drive corrective and preventive actions (CAPA) and document effectiveness checks. Supervise in‑house testing (e.g., ATP, pH, Protein Swabs, temperature, organoleptic) and coordinate third‑party microbiological and chemical analyses. Review and approve production batch records, labels/packaging, and pre‑shipment review for USDA lots as applicable. Provide on‑the‑floor coaching to Production and Sanitation on GMPs, hygienic zoning, allergen changeovers, cross‑contact prevention, foreign material mitigation, and equipment hygiene.

SKILL REQUIREMENTS

Hands‑on experience with HACCP, SSOPs, GMPs, allergens, environmental monitoring, and sanitation validation/verification. Proficiency with Microsoft Office (Excel, Word, PowerPoint) and QA systems (e.g., ERP/MES, LIMS, electronic QA records). Strong root‑cause analysis, CAPA, and audit skills; statistical literacy (SPC) a plus. Excellent communication, attention to detail, urgency, ability to influence cross‑functionally, and comfort working in regulated, fast‑paced environments. Multilingual English/Spanish/Haitian Creole a plus.

QUALIFICATIONS

Education: Bachelor’s degree in Food Science, Microbiology, Animal Science, Fisheries Science, Biology, or related; equivalent experience considered. Experience: 3–5+ years in food manufacturing FSQ with direct exposure to USDA Meat & Poultry and FDA Seafood operations; 1–3+ years in a lead or supervisory role preferred. Certifications/Training (required or obtained within 6 months): HACCP (Seafood HACCP for 21 CFR 123; Meat & Poultry HACCP preferred). PCQI (Preventive Controls Qualified Individual) preferred for 21 CFR 117. SQF Practitioner eligible or strong working knowledge of SQF Code. Knowledge of thermal processing, chilling, brining, marination, and packaging controls (MAP/vacuum). Experience with customer audits (GFSI/SQF, major foodservice chains) and retailer specifications/portals. Equal Opportunity Employer NationsBenefits is an Equal Opportunity Employer. #J-18808-Ljbffr NationsBenefits, LLC