Regional Food Safety Supervisor

Regional Food Safety Supervisor

The Regional Food Safety Supervisor is responsible for supporting and ensuring compliance with all food safety, regulatory, customer, and GFSI requirements across multiple bakery locations. This position partners with site leadership teams to develop, implement, maintain, verify, and continuously improve food safety programs while driving a strong food safety culture throughout the organization.

The Regional Food Safety Supervisor serves as a subject matter expert for Food Safety and Preventive Controls, providing technical guidance, audit support, risk assessment, and training to ensure facilities maintain compliance with company standards, customer expectations, and applicable regulatory requirements.

Food Safety Program Leadership

• Support the development, implementation, maintenance, verification, and validation of Food Safety Plans and programs across facilities.
• Ensure compliance with FSMA Preventive Controls requirements, HACCP/HARPC programs, Food Defense, Food Fraud, Allergen Management, Environmental Monitoring, Sanitation, and Traceability programs.
• Review food safety performance metrics and identify trends, risks, and opportunities for improvement.
• Lead food safety risk assessments and support corrective and preventive action initiatives.
• Drive continuous improvement in all areas related to food safety including emerging issues and regulations, program elevation and refinement, and implementation of digital tools

Audit and Compliance Management

• Support and prepare facilities for GFSI, customer, regulatory, and internal audits.
• Conduct regional food safety audits and assessments to verify compliance with company standards.
• Monitor corrective actions resulting from audits, inspections, complaints, and investigations.
• Ensure compliance with federal, state, and local regulatory requirements.

Training and Development

• Develop and deliver food safety training programs for plant leadership, supervisors, and frontline associates.
• Coach site Quality and Operations teams on food safety principles, root cause analysis, and preventive controls.
• Assist in qualification and development of PCQIs, HACCP Coordinators, and Food Safety Team members.

Food Safety Culture and Continuous Improvement

• Promote and strengthen food safety culture initiatives across all assigned facilities; work closely with leadership to design and implement food safety activities including annual Food Safety Weeks
• Lead continuous improvement projects related to food safety performance and risk reduction.
• Collaborate with Operations, Sanitation, Maintenance, Engineering, Supply Chain, and R&D teams to improve food safety systems.
• Support implementation of new products, equipment, and processes through food safety risk assessments.

Incident Management

• Participate in investigations involving food safety incidents, customer complaints, environmental monitoring results, and non-conformances.
• Support mock recalls, traceability exercises, and crisis management activities.
• Assist with root cause analysis, corrective actions, and effectiveness verification.

Minimum Qualifications

Education

• Bachelor's Degree in Food Science, Microbiology, Chemistry, Biology, or a related scientific discipline from an accredited institution.

Experience

• 3-5 years of food safety and quality experience in food manufacturing.
• Minimum 3 years of leadership or supervisory experience.
• Multi-site food manufacturing experience preferred.
• Experience supporting GFSI-certified facilities (BRCGS, SQF, FSSC 22000, or equivalent).

Certifications Preferred

• PCQI (Preventive Controls Qualified Individual)
• HACCP Certification
• Internal or Lead Auditor Certification
• Food Defense Qualified Individual
• BRCGS, SQF, or FSSC Auditor Training

Knowledge, Skills, and Abilities

• Strong knowledge of:
  • FSMA Preventive Controls
  • HACCP/HARPC
  • GMPs
  • BRCGS, SQF, FSSC 22000, and GFSI requirements
  • Food Defense and Food Fraud programs
  • Environmental Monitoring Programs
  • Allergen Management
  • Sanitation and Pest Management
• Ability to:
  • Lead cross-functional teams.
  • Conduct audits and gap assessments.
  • Analyze data and identify food safety risks.
  • Develop effective corrective and preventive actions.
  • Communicate effectively at all organizational levels.
  • Present information to executive leadership and customers.
  • Manage multiple priorities across several facilities.
• Strong working knowledge of Microsoft Office applications.

Physical Requirements

• Ability to work in food manufacturing environments for extended periods.
• Ability to stand, walk, climb stairs, and inspect production and sanitation activities.
• Ability to wear required personal protective equipment.
• Ability to travel extensively between facilities, including overnight travel as needed.
• Ability to work outside normal business hours and weekends as required to support audits, investigations, and operational needs.