Food Safety Quality Manager

Responsibilities

• Foster a culture of safety, accountability, and continuous improvement, striving for zero IFR year after year
• Promote Johnsonville Culture and work with members to drive strategic continuous improvement efforts tied to food safety and quality risks or incidents in the animal harvest and fresh sausage processes
• Lead the plant food safety and quality system through administration of the written food safety and quality programs, procedures and policies.
• Collaborate with teams to achieve continuous improvement within the food safety and quality performance with key performance metrics, identify trends and process variation and driving corrective actions.
• Lead and administer the facility’s Animal Welfare System and Programs.
• Ensure regulatory compliance with applicable regulatory requirements, including USDA- FSIS, Federal and State requirements.
• Lead cross‑functional teams to excel at all site internal, customer, regulatory, and SQF audits, ensuring effective preparation, execution, and follow‑up.
• Demonstrate the ability to apply technical acumen applied to meat food safety and quality systems.
• Use your technical expertise to train members on food safety principles, quality systems, and regulatory requirements.
• Actively participate in network wide project work as applied to food safety, quality, animal welfare and process related improvements.
• Directly coach and develop Food Safety and Quality team members.
• Lead and manage the performance of third‑party contractors, such as pest control and sanitation providers.
• Lead FSQ capital pipeline planning and budget development efforts to align facility investments with network food safety and quality strategies.

• Bachelor's Degree in Food Science, Meat Science, Microbiology or related field preferred
• 5 years of experience in a quality leadership role required
• Experience in food required; meat/poultry processing and harvest preferred
• Proficient at influential leadership and the ability to grow direct and indirect members required
• Knowledge and understanding of food safety, HACCP systems, USDA/FDA, Animal Handling and Welfare programs and regulatory requirements and have established regulatory relationships
• Proficiency in Microsoft Suite required
• Understanding of Safe Quality Food program preferred
• Experience with fresh product shelf life and microbiology
• Knowledge of continuous improvement processes (Six Sigma, Lean Manufacturing, etc.)
• Experience working in SAP Business Operating System desired
• Proficient with data management and Statistical Process Control
• Strong analytical and problem-solving skills
• Project management and team leadership skills

Demonstrates expertise in food safety and quality systems, including HACCP and regulatory compliance, while effectively leading teams to achieve continuous improvement in food safety metrics and animal welfare programs.

• Food Safety
• Quality Systems
• Microbiology
• Data Management
• Statistical Process Control
• Project Management
• Animal Welfare Programs
• Fresh Product Shelf Life
• Microsoft Suite Proficiency
• SAP Business Operating System

• Influential Leadership
• Coaching and Development
• Team Leadership
• Collaboration
• Communication