FSQA Supervisor 1st Shift-(Chi-A)

Job Responsibilities Develop, implement and maintain the HACCP program including record keeping, logs, trend reporting, and validation testing schedules. Maintain and oversee all HACCP/FOOD Safety record keeping. Conduct annual HACCP validations, reassessments, and initial validations for new products. Conduct HACCP and GMP/SSOP training for the HACCP team. Interact with USDA inspector on HACCP / SSOP related issues. Ensure that any follow up concerns are communicated back to QA Leader Perform Pre-shipment review of all CCP documentation. Responsible for all supervisory activities including, but not limited to, scheduling, performance, hiring, discipline, coaching, training and development and termination recommendations. Facilitate transitions between shifts and seamless handoffs and communicate key information to peers, team members and Production Management Maintain a safe work environment at all times by having safe work instructions, practices, and procedures in place for all positions and ensuring that employees are trained to understand and comply with those procedures.Apply corrective action consistently when required. Continuously monitor, through subordinates, plant operations to ensure compliance with all quality and food safety programs through regular adherence to Good Manufacturing Practices (GMP’s), performance of sanitation audits, food safety checks (HACCP), and product quality checks conducted according to organization policies. Actively participate in prevention and correction of quality-related errors. Participate in continuous improvement initiatives by identifying opportunities and recommending changes within own area of responsibility Prepare a variety of routine and special reports that document testing activities, test results, and operational issues involving product quality and safety such as swab tests, finished product tests, and HACCP audits. Administer the product recall program and disposition of returned products. Perform other duties as assigned. Experience & Skills 0-2 years of related experience is preferred. Planning, organizing, coordinating and leadership skills. Computer skills including proficiency with Microsoft Office Suite (Excel, Word, and PowerPoint). Ability to work with employees at all levels of the organization. Strong problem solving, and decision-making skills. Demonstrated ability to communicate effectively both written and verbally. Ability to work in conditions, which include multiple, and sometimes conflicting priorities, extended work schedules, and specific time constraints. Additionally, candidate must interact well with other employees, work overtime as needed, be able to work in food manufacturing facility and adhere to all Good Manufacturing Practices. Education Bachelor's degree in food science, or a related field, or equivalent amount of food industry experience strongly preferred. Work Environment Position requires the physical agility to perform continuous lifting up to 15 pounds, bending, squatting, pushing, pulling, stretching/reaching, use hands or fingers, talk, hear, feel objects, tools, controls and standing/walking on concrete flooring. Work can be performed within a manufacturing plant environment with noise, extreme temperatures, and significant movement of powered equipment, people and conveyor. Work is generally performed within a business professional office environment, with standard office equipment available. Position requires the physical ability to stand/walk for duration of required work hour.