Director of Food Safety

Summary

Will have primary responsibility for all aspects of Stampede's Food Safety, HACCP and related programs. Will be responsible for all aspects of Stampede's Intervention Systems. Will assist Quality Assurance Department as directed and needed. The HACCP Food Safety Manager will be the deputy in charge when the Director of Food Safety is not available.

Be the lead in the development and implementation of company food safety, GMP and sanitation systems (including SSOP Program and ATP testing and analysis). Ensure adherence to approved programs to assure food safety and product quality.

• Will oversee and be the lead for all of Stampede's Intervention Systems.
• Will be the lead individual on all food safety related matters.
• Will conduct HACCP assessments per program requirements: monthly, weekly, yearly.
• Food safety involvement in the initial production runs of new items.
• Will be the lead, oversee and ensure continued compliance with GFSI standard audit requirements (i.e., IFS, BRC, SQF.)
• Involved with third party audits ensuring all HACCP and food safety information is current and complete for audits.
• Will be the Food Safety contact for Halal and AMS audits at the facilities.
• Serve as the primary back up for any customer third party audits.
• Maintain and prepare all HACCP & FDA programs and manuals ensuring that the food safety information is current and complete for audits.
• Will oversee and develop policies, procedures and food safety training programs on GMP, HACCP, etc. to be implemented throughout the company in conjunction with HR department.
• Involved with reviewing SSOP documentation and revising as needed for changes to the program.
• Conduct Internal Audits as needed based on risk assessment frequency.
• Involved with resolving USDA issues from USDA Inspectors and FLS Supervisor for the Stampede facilities as needed.
• Responsible for answering NRs issued from the USDA related to Food Safety, Regulatory, Sanitation.

Implement & or update program risk assessments for the facilities.

• Work with seasoning suppliers to maintain all necessary product information (i.e., spec, allergen info, nutritional info, ingredient formulations).
• Will be the lead recall coordinator/director.
• Gather technical information when needed internally or for customers.
• Will be involved and/or lead in solving any sanitation or pre-operation inspection issues.
• Responsible for sanitation chemical inventory, usage and suppliers.
• Maintain raw material inspection programs including raw material specifications. To be managed in conjunction with QA.
• Perform other duties as required for both cooked and raw facilities.
• Will oversee and be the lead for all export and C.O.O.L. labeling regulations and requirements.
• Carry out other Food Safety, QA and/or Production related projects.
• Oversee the Pest Control Program and contact for the 3rd party contractor for pest control.
• Other duties may be assigned as deemed necessary.

Will supervise HACCP and Food Safety Manager and others on activities relating to food safety & GMP matters. Carries out indirect supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include training employees; assisting in appraising performance; addressing complaints and resolving problems.

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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Regular attendance is required.

• B.S degree in Animal Science, Meat Science or related field
• A minimum of five years general food safety experience in food processing is required.
• A minimum of three years Food Safety Management experience is required.
• Understanding of current USDA requirements is required.
• Experience in sanitation procedures and sanitation chemicals preferred, but not required.

• HACCP Certified
• PCQI Certified
• Seafood HACCP Certified
• Food Safety and Handling certifications

Must be able to work well with others, have very good organization, presentation and communication skills. Must be able to complete tasks in a detailed & timely manner and under time constrains. Must be able to read, write and speak English at a high level, in which communicating with fellow workers, supervisors, inspectors, customers and other personnel so that it is clear, understandable and legible.

Also, must have very good phone skills to communicate to customers and suppliers.

Must have good computer skills and an understanding of Microsoft Word, Excel, Power Point, and Access.

A high level of math skills is required and the ability to use a calculator to determine percentages, averages, fractions is necessary. Must…