Manage QC/QA Staff. (involved in hiring associates)
Oversee, implement, review and develop policies, procedures and systems and processes related to food safety, quality assurance and quality control programs.
Stay abreast of regulatory policies, directives and notices, and provide effective liaison with USDA-FSIS and other government regulatory agencies.
Monitor and enforce supplier raw material compliance regarding source supply protocol, food safety and quality.
Maintain, audit and improve pre-operation and operational SSOP programs, define requirements for master sanitation program and sanitation performance standards, i.e., trailer and pallet sanitation, implement corrective action and verification procedures. Make necessary updates and modifications to reflect changes in processes and/or USDA-FSIS regulations.
Manage, reassess and improve regulatory HACCP programs. Monitor, verify and validate HACCP records compliance, direct validation of HACCP program, implement corrective actions. Make necessary modifications to reflect changes in processes and/or USDA-FSIS regulations.
Enforce, develop, audit, improve, verify, and validate GMPs, SOPs, specific performance standards, and other pre-requisite programs to included, but are limited to pest control, maintenance, vendor letters of guarantee, MSDS sheets, foreign object management, shipping and receiving, crisis management and preparedness, food security, animal welfare, analytical composition evaluation, sampling and testing, weights and measures, etc.
Establish microbiological sampling and testing justifications, objectives and standards for product, equipment, environmental and personnel.
Coordinate sampling and testing with outsourced laboratory and ensure proficiency and practices.
Responsible for managing regulatory label approval process and compliance and keeping files and records on labels.
Apply for FSIS label approvals and create new nutritional facts.
Investigate customer complaints with regard to product integrity, identify cause of issue, correct the deficiency and prevent recurrence.
Provide technical support to sales and customers.
Communicate with outsourced co-packers to ensure, monitor, verify and validate food safety and quality assurance management systems and specific performance standards and compliance requirements.
Responsible for employee training and documentation regarding the principles and practices of HACCP, SSOP, GMP and defined regulatory pre-requisite programs. Responsible for defining, training and documentation of process controls and procedural practices for optimal productivity, product integrity and accountability of food safe, quality products.

REQUIREMENTS:
BS in food science, food technology
Work experience in beef, pork and/or poultry processing facility in Quality Assurance, Control or Food Safety capacity.
Some experience in RTE (Ready to eat) products.