Food Safety Quality Systems (FSQS) Superintendent

ESSENTIAL DUTIES AND RESPONSIBILITIES. Other duties may be assigned.

• Communicate with the FSQS Manager and the FSQS staff on a daily basis in order to facilitate the flow of essential information.
• Work closely with facility leadership across all departments to maximize FSQS’s influence on product quality and food safety.
• Ensure the department’s development by providing cross-training in other areas of responsibility.
• Identify individuals with the desired skill set for further development and create plans for that development as part of departmental succession planning.
• Ensure appropriate staffing for facility needs while ensuring management of vacation schedules and limiting overtime.
• Create, update and perform performance reviews with techs. Issue disciplinary actions as required.
• Ensure all samples for laboratory analysis are handled in a manner to ensure sample integrity.
• The FSQS Superintendent must actively participate in all facility Third Party and Regulatory Audits and be able to conduct said audits independently if needed. This task will be assisted by the FSQS Manager and HACCP Coordinator as needed.
• Fully competent in all duties performed by the FSQS Supervisors, HACCP Coordinator, and FSQS Clerk.
• Champion any special projects assigned by the FSQS Manager.
• Ensure daily reports are completed accurately and in a timely fashion.
• Complete daily travel paths throughout facility.
• Monitor proper inventory, ordering and maintenance of FSQS supplies and equipment.
• Assist in maintenance of departmental budget as needed.
• Ensure SOP’s and job descriptions are updated as needed.
• Work closely with Production Management on the investigation and product disposition in the event of a contamination event.
• Isolation, verification, and securing of all finished goods under FSQS HOLD status.
• Facilitate product disposition determinations for all HOLD products in an expeditious manner, while not compromising food safety or quality.
• May participate in ideation, concept development, management of, or direct supervision of product development or process improvement initiatives.
• Perform appropriate leadership activities as needed within the FSQS Department. Serve in place of the FSQS Manager, FSQS Supervisors, HACCP Coordinator, and FSQS Clerk on an as-needed basis (such as vacation) and on regular rotation weekends.

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.
• Bachelor’s Degree in Food Science, Meat Science or other related field
• Minimum of 5 years Quality Assurance / Food Safety or other related experience
• Be familiar in all facility food safety requirements
• Proficient computer skills in MS Office Suite
• Knowledgeable of HACCP and SSOP regulatory requirements and the implementation of those requirements.
• Be able to interpret regulatory documents such as Notices and Directives.
• Be a “Critical Thinker” and a self-starter with the ability to critically evaluate situations based on merit or information provided.
• Understand the entire production process and how those processes relate to HACCP and SSOP requirements.

CERTIFICATES, LICENSES, REGISTRATIONS:

• The FSQS Superintendent shall attend and receive certification in both Basic and Advanced HACCP through any HACCP Alliance Certified program.
• Attend annual food and plant safety training.

Must Have:

• Bachelor's degree in Food Science, Meat Science, or a related field
• Minimum 5 years of Quality Assurance or Food Safety experience
• Ready-to-eat food manufacturing industry background — not slaughterhouse or farm operations
• Working knowledge of HACCP and SSOP regulatory requirements with hands-on implementation experience
• Basic and Advanced HACCP certification through a HACCP Alliance Certified program