Manages all activities of the Food Safety and Quality department in a manner which results in consistent food safety and quality results as measured through the company matrix and regulatory mandates.
Develop, document, and implement food safety and quality processes/procedures to ensure product safety and quality are always monitored and maintained.
Enforces Perdues food safety and quality standards as outlined in the plants HACCP, LCP, Salmonella/Campy Standards and other programs, maintain the required documentation. Provide timely, accurate and relevant data and analysis to plant and corporate management.
Is the catalyst for leading continuous improvement through technology and scientific research in an effort to take the plants food safety program(s) to the next level.
Provide leadership and be an active member of all project teams to ensure food safety and quality concerns are addressed at assigned plants.
Maintain open communications with Corporate Food Safety and Quality Assurance, plant management, sales and marketing staffs to ensure each are aware of any potential food safety related concerns with product or product requirements/specifications.
Develop a professional working relationship and act as a plant liaison with State and Federal USDA staff to identify issues that could impact quality of products.
Leads the facilities Quality Improvement Process by becoming a business partner with operations management, working with them to identify opportunities, develop solutions, and implement agreed to continuous improvement alternatives. Establishes measurable criteria to ensure desired results are obtained and provides management with updates via tracking reports on quality project progress, in line with set priority and timing targets.
Ensures deliverables support the 4-Ps. People (turnover, increased collaboration), Products (consistency in products, quality of products, reliability of service), Profitability (support the attainment of key initiatives), Planet.
Collaborates across functions to insure consistent implementation of new, improved processes. Establishes measurable criteria to ensure desired results are obtained. Provides management with updates via tracking reports on quality project progress, in line with set priority and timing targets.
Manages the quality systems and uses tracking mechanisms for ongoing reporting, develops and implements a follow-up process and a plant communication plan for process improvements to ensure sustainability.
Promotes the transformation of a reactive organizational culture to one that is more proactive, utilizing data driven decision-making, and giving priority to preventative actions.
BS Degree or higher in Food Science, Animal Science or related field with a minimum of 5 years experience in a HACCP, QA or Food Safety supervisory role. Good analytical and communication (both oral and written) skills. Must have or complete certification status as Certified Food Safety Manager or equivalent. Knowledge of poultry/Food processing principles; Understanding of management principles and team concepts. General knowledge of plant functions production, maintenance; warehouse; shipping and sanitation. HACCP Certified and very strong HACCP and regulatory skills.
Perdue family of companies is an equal opportunity, affirmative action employer committed to hiring a diverse workforce.
Perdue Farms, Inc. is an Equal Opportunity / Affirmative Action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected veteran status.