Supervisor, Food Safety and Quality Assurance(4pm-2am) - Sysco

JOB SUMMARY

This role supervises the implementation of food safety and quality assurance (FSQA) support/evaluation programs and inspection/audit procedures (including technicians) to ensure compliance of products and processes to corporate and regulatory requirements at a Sysco specialty meat and/or seafood company. In addition, the incumbent will assist with FSQA execution of source supplier approval, product sourcing functions, produced products, plant sanitation and FSQA related regulatory interaction for the company.

Shift: Monday-Friday 4pm-2am

RESPONSIBILITIES

• Administer the implementation of food safety and quality assurance (FSQA) programs including hazard analysis and critical control point (HACCP) program, sanitation standard operating procedures, pest control, good manufacturing practices, approved supplier program, foreign material control, plant sanitation, chemical control, product quality assurance, FSQA customer complaints, and food defense and security.
• Supervise or assist employee training of FSQA programs, policies, and procedures.
• Oversee or aid recall and traceability programs including mock recalls.
• Direct the implementation of independent FSQA audit program – safe quality food (SQF) audits.
• Assist when necessary for product evaluations, plant visits, and supplier/customer communication to assist other staff members.
• Assist as needed in any manner capable of during emergencies the plant president or general manager (GM) determines are paramount to the business.
• Frequently interacts with the following: Sysco specialty meat company(SSMC)/Sysco specialty seafood company (SSSC) personnel, operations, sales, transportation and maintenance as well as Sysco operating companies, and supplier/customer personnel at the line level.

QUALIFICATIONS
Education

• High school diploma or equivalent.

Experience

• 1-5 years meat and/or seafood industry (as appropriate).
• FSQA experience at a federal CFIA/FDA meat and/or seafood processing plant (as appropriate).
• Formal job training in total quality management (TQM) principles, standard procedure call (SPC), HACCP concepts, CFIA/FDA regulations would be beneficial.
• Formal quality and sensory analysis training would be helpful.
• Raw meat or seafood industry experience will be accepted in place of combined experience.

Certificates, Licenses, and Registrations

• Valid driver’s license.
• Safe quality food (SQF) practitioner or equivalent global food safety initiative (GFSI) scheme experience.
• Meat and/or Seafood HACCP Certified (as appropriate).

Professional Skills

• Ability to use personal computers, lab equipment, food preparation equipment, and office communication equipment.

Language Skills

• Ability to write reports, basic business correspondence, as well as to effectively present information and respond to questions from managers.

Mathematical Skills

• Must demonstrate the ability to add, subtract, multiply, and divide into all units of measure, using whole numbers, common fractions, and decimals, as well as can compute rate, ratio, and percent and to draw and interpret bar graphs.

Reasoning Skills

• Demonstrate the ability to define problems, collect data and establish facts.
• Ability to interpret an extensive variety of technical instructions.

Physical Demand

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 individuals with disabilities to perform the essential functions.

• Regularly required to talk or hear.
• Frequently is required to use hands to finger, handle, or feel objects, tools, or controls.
• Occasionally required to stand; walk; sit; reach with hands and arms; stoop, kneel, crouch, or crawl; and taste or smell.
• Must occasionally lift and/or move up to 100 pounds.
• Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
• Plant audits and inspections may require lifting of products up to 100 pounds and inspection requires working in a production environment on a moving line, lifting cartons, and visual inspection.
• Corrected vision required for sensory analysis to identify color, clarity.
• Warehouse and plant audit also requires close and distance vision to judge GMPs; peripheral vision and depth perception mandatory for safety.

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 individuals with disabilities to perform the essential functions.

• Frequently exposed to fumes or airborne particles.
• Occasionally works near mechanical parts and in high, precarious places and is occasionally exposed to wet and/or humid conditions, extreme cold, and risk of radiation.
• The noise level in the work environment is usually moderate.
• Plant audits/inspections and working at remote in-transit processing facilities and Sysco operating companies contain both moderate/loud noise and exposure to fumes and mechanical hazards.