Position Summary:

The Food Safety Coordinator (FSC) is responsible for managing and leading all aspects of the local sites' food safety monitoring and verification programs. The individual will work closely with internal business partners including but not limited to Sanitation, Quality, Operations, and Safety. The individual is responsible to ensure ongoing compliance to internal and external food safety policies, procedures, SSOPs, laws and regulations.

Reports To: Site Quality Assurance Manager

Overarching Responsibilities:

1. Verification of food safety and quality programs performed by the different departments and individuals at the site.
2. Lead food safety and quality initiatives.
3. Support for audits.
4. Back-up to the QA Manager.

Individual Competencies:

1. Detail oriented
2. Ability to manage multiple project/initiatives at one time
3. Leads by example
4. Champion for food safety & quality
5. Collaboration with other departments and people
6. Clear written and verbal communications
7. Drives for timely results

Specific Responsibilities:

1. Oversight and verification of food safety & quality programs such as but not limited to:
   1. Sanitation
   2. CCPs and PRPs
   3. Daily paperwork related to food safety and quality (302 Packets)
   4. Environmental monitoring
2. Leads the Food Safety Team
   1. Annual reviews to programs
   2. New product, equipment and/or building modifications
3. Write, implement, and train on plant and corporate QUAs
4. Audits
   1. Weekly GMP with trending and reporting to local management
   2. Support and/or lead third party audits
5. Hold reports
6. Lead and/or participate in root cause analysis and preventative measures
7. Other tasks as assigned by QA Management

Basic Qualifications:

1. Two or more years in a food safety role leading people.
2. Bachelor of Science or equivalent work experience.
3. Demonstrated written and verbal communications skills.
4. Proficient working knowledge (intermediate level or above)
   1. MS Office Suite
   2. SAP/CRM experience
5. Flexibility of working hours is required, which may include weekends or after normal business hours.
6. Ability to stand or sit for extended period of times.

Other (Preferred) Qualifications:

1. HACCP certified
2. PCQI certified

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