Senior Manager, Food Safety & Quality (FSQ)

This position is responsible for managing the food safety and quality and Sanitation functions for our largest manufacturing facility to ensure compliance to the Company's food safety and quality objectives.

Other responsibilities include:

• Hires, trains and manages the FSQ and Sanitation functions.
• Directs activities necessary for the cleaning and sanitizing of production, packaging, dry storage areas and production equipment in accordance with USDA (U.S. Dept of Ag) SSOP (Standard Sanitation Operating Procedures) HACCP (Hazardous Analysis Critical Control Points) FDA (Food & Drug Administration) and overall good manufacturing practices.
• Serves as Hazard Analysis Critical Control Point (HACCP) coordinator for the facility. On-site recall coordinator. Responsible for attending daily product cuttings, specification approval and SPC program
• Serves as key contact with regulatory agency personnel (FSIS FDA Military State).
• Consults with Plant and Corporate management staff in resolution of regulatory issues and requests. Maintains a current knowledge and understanding of food regulations and requirements.
• Maintains strong working relationship with appropriate personnel in each Schwan Business Unit and provides support and maintains involvement with follow-up regarding quality and/or food safety issues noted by customers.
• Responsible for the Food Safety of all products and processes (i.e.Hold management program Corrective Action program facility audits)
• Maintains identity preserved products
• Responsible for specification compliance on ingredients packaging and finished goods
• Responsible for maintenance of FSQ Documentation SharePoint site for facility
• Coordinates annual employee training programs for Good Manufacturing Practices (GMP's) HACCP and other food safety/quality issues as necessary. Coordinates preparation for and corrective follow-up actions for third

Education: Bachelor's degree or equivalent.

Years of Related Experience: 5 -7 years related experience.

Knowledge/Skills/Abilities:

• HACCP Certification.
• Knowledge and understanding of basic quality control and quality assurance programs and concepts.
• Working knowledge and basic understanding of food microbiology.
• Basic knowledge and understanding of food regulations (FDA FSIS).
• Ability to use common Microsoft software programs.
• Basic knowledge of Statistical Process Control (SPC) applications.
• Strong technical and business writing skills.
• Ability to effectively present information to and respond to questions from groups of managers employees and customers.
• Solid analytical skills interpersonal skills.
• Demonstrated supervisory experience.