Sr. Supv Haccp

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SUMMARY: The primary function of the Quality Assurance HACCP Supervisor is to monitor and manage the plant s HACCP SSOP and food safety programs to assure regulatory compliance. Oversee the HACCP program; Manage SSOP and SOP programs for adherence within the plant; Coordinate and track the associated paperwork; Manage all NR s issued within the plant with regard to tracking responding and appealing. Appropriate personnel within the facility will provide input with regard to corrective preventive actions; the Supervisor will then formulate the appropriate response and follow up to assure preventive measures were effective; Maintain communication between the QA Manager Plant Manager Corporate HACCP SSOP Manager and USDA personnel about current issues; Manage pre-op walk through verification and follow up on deficiencies; Participate in sanitation reviews. The HACCP Supervisor will communicate frequently with the Quality Assurance Manager and Corporate HACCP SSOP Manager for priority assignment and problem-solving resolution activities. This position is responsible for food safety food quality and legality. All Tyson Team Members are responsible for safety. This includes but is not limited to personal safety and food safety

REQUIREMENTS:

Education: High School Diploma or Equivalent is preferred. B.S. in Food Science Meat Science or related field preferred.

Experience: Basic HACCP implementation and Sanitation experience in a food processing plant is preferred. Should be able to demonstrate knowledge and skill in the following areas: Process and product knowledge of fresh meat products. Complete familiarity with the developmental principles of HACCP SSOP s and application of these programs. Basic understanding of Food Microbiology. Comprehensive understanding of food plant sanitation. Minimum 3 years related experience and or training; or equivalent combination of experience and education. Basic knowledge of meat plant HACCP SSOP sanitation food microbiology. Conduct SHARK training; must know all processes involved in plant production in order to identify where potential hazards might exist; must have HACCP knowledge and training; ability to interpret statistical charts and data. The HACCP Supervisor must demonstrate independent and sound decision-making skills. Must be able and willing to evaluate balance and adjust multiple and changing priorities. Must be self-directed in the assignment and administration of daily departmental tasks and responsibilities. Must be self-motivated to continuously evaluate systems and processes for improvement and problem avoidance. Must be able and willing to work in hot, humid and/or cold, damp environments (-10 degrees to 100 degrees plus)

Computer Skills: Requires basic computer skills including generating simple letters spreadsheets and or graphics for personal business use or creating simple queries and simply formatted data output using a fourth-generation language. If using a Tyson Business Computer System job requires an understanding of the system features and functionality and how to use these features.

Communication Skills: Written verbal communication skills necessary to communicate across multiple disciplines. Must be able to communicate both verbally and written with all levels of Team Members from hourly to upper management as well as government officials; high level critical thinking and problem-solving skills.

Travel: Minimal

Physical Requirements: Must be able to stand and walk on hard, wet, and slippery surfaces for long periods of time, crouch, squat, climb stairs and ladders, and occasionally crawl. Must be able to repetitively lift (occasionally overhead), push, pull, and carry 60 pounds individually and more with assistance. Must be able to continuously and repetitively grasp, reach, pinch, and hold small, medium, and large sized objects frequently. Must be able to work in cold and/or hot, humid, wet, environment.

This position is slated for candidates who are currently working at this facility, therefore, they will be considered for the opening first. If none of those local Team Members are selected, then other Team Members from other locations will be given consideration.

Work Shift:

A Shift (United States of America)

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