Food Safety Coordinator

Purpose of the Position
Responsible for oversight (under the direction of the QA Manager) with meeting all requirements related to Food Safety Programs and regulatory requirements. Supports the Quality Assurance department with meeting customer specification requirements and audit requirements related to the facility and products being produced.

Essential Position Responsibilities
Manages Food Safety Programs. Maintains and updates the Hazard Analysis Critical Control Points (HACCP) plan, Hazard Analysis, flow charts, Sanitation Standard Operating Procedures (SSOP) plan and other related programs to the food safety system. Daily review of records related to the HACCP, SSOP, and Good Manufacturing Procedures (GMP) programs of the facility. Regular review of the associated programs and records for food safety. Develops, implements, and organizes food safety related training for all facility employees. Performs direct observations at a required frequency of food safety related actions such as HACCP monitoring, SSOP monitoring, pre-operational inspections, and other inspection processes. Demonstrates knowledge of the food safety programs and regulatory requirements related to these programs.

Facilitates company audits and manages related programs. Maintains audit programs and records to ensure expectations are met. Demonstrates knowledge of the audit requirements and related programs. Periodic review of related records to ensure compliance with audits. Facilitates organization of audit materials and leads during company audits.

Ensures accurate reporting and facilitates continuous improvement. Maintains trend analysis reports on HACCP, SSOP, and related issues for management evaluation. Establishes and oversees statistical methods/procedures for measuring and tracking process capabilities. Using available data, aids in continuous improvement and necessary changes related to food safety and quality in the areas of production, maintenance, sanitation, and quality.

Ensures open communication with necessary personnel. Attends and participates in regular USDA meetings. Leads and/or participates in regular meetings with Quality and/or production employees to ensure communication with all levels on food safety and quality related topics. Prepares and maintains written programs and documentation to ensure effective communication of plant policies, procedures, and programs.

Manages employees. Directs and supervises employees’ work activities and monitors work performance. Collaborates with Human Resources to screen, interview and hire candidates. Administers disciplinary actions and recommends performance improvement actions in collaboration with the HR Manager. Monitors work performance and recommends compensation decisions based on guidelines. Follows Simmons values to develop and maintain a favorable working relationship with all employees. Promotes a cooperative and harmonious environment in order to facilitate positive employee morale, productivity, and continued improvement.

Participates as a member of the Team. Participates in the ongoing development, communication and implementation of team concepts, programs and policies; coordinates work to ensure best practices with all team members. Attends appropriate team meetings. As a member of the Team, fosters strong cohesiveness regarding all major issues; e.g., direction, annual plan, budget, policy changes, etc. Accepts responsibility to quickly identify any areas that lack cohesiveness, bringing them to the attention of the team leader and working with the team in a supportive manner to resolve issues and actively look for ways, and reinforce actions needed, to achieve synergy possible within the larger organization.

Simmons Operating systems principles and objectives:
Is familiar with Simmons’ established operating systems (e.g. quality, security, office environment, company policies, LEAN); understands the responsibility to maintain familiarity with the systems and this position’s role in support of these systems - including a consideration of the impact of individual actions on the systems and the responsibility to communicate concerns and improvement ideas.

Performs other duties as necessary in support of business objectives:
This position description is intended to guide the activities of the person in this position and is not intended to limit the thinking and creativity of the person as to the work of this function nor is it intended that this describe all the work that may be required of the person in this position.

Physical Activities:
Enters and locates information on a computer. Visually verifies information, often in small print. Communicates with Customers, Vendors, or Employees via telephone, in person, and/or electronic mail. May present information to small or large groups. Must be able to work in various temperatures. Move about in a manufacturing environment and surrounding property. May travel via car or plane to various work locations. Must be able to stoop, bend, and climb ladders to perform inspections. Must be able to lift up to 50 lbs.

Personal Protective Equipment (PPE):
Hairnets, earplugs, slip resistant shoes, and any other protective equipment as needed or required.

Travel:
Minimum local travel to other work sites.

Technical Experience:
3 years experience in food processing with experience related to food safety and/or quality management. Basic HACCP training required.

Industry Experience:
Preference for poultry or food processing organization.

Minimum Education:
Bachelor’s Degree in Food Science, Animal Science, Poultry Science, Microbiology or related field, or 4 years related experience.

Preferred Education:
MS degree in related field.

We value military experience and welcome veterans to join our team.

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.