Director of Food Safety and Quality

Summary

The Director of Food Safety and Food Quality directs the food quality and regulatory compliance procedures and processes for the company. This person Oversee Food Safety and Quality Management systems (FSQMS) and support personnel of assigned locations to include HACCP, SSOP, FSIS regulations and programs Some of the other main purposes of this position are as follows:

• Provide executive reporting on Food Safety and regulatory compliance and concerns regarding microbial management with actionable recommendations.
• Ensure Perdue’s microbial intervention process are flawlessly being executed in assigned facilities.
• Partner with business colleagues (e.g. Supplier Quality and Procurement) where improvements and execution of relevant preventive controls regarding food safety programs are required.
• Training/educating colleagues and suppliers in identifying critical parameters of processes used, the mechanisms underlying control steps and the measurements needed to validate these processes when requested by other functions (e.g., Supplier Quality)
• Excellent organizational skills including time management and priority setting
• Proven ability to interact clearly and effectively with cross functional business partners to establish targets plans and maintain timelines to ensure timely and quality execution Strong demonstrated transformational skills (inspiring, problem solving, communication across multiple organizations, executing) to provide evidence-based leadership, and the ability to utilize these skills with all levels of team members, management and community leaders is required.
• Requires an excellent executive presentation and communication skills with the ability to inspire and inform.
• Requires a strong business, planning, communication and financial skillset with the ability to manage complex projects involving multiple stakeholders.
• Requires a demonstrated leadership in promoting diversity and inclusion in the workplace and community.

Principal and Essential Duties & Responsibilities

• Provide leadership to cross-functional teams when problem solving issues across functional areas (QA, Operations, R&D, and Marketing/Sales).  Measure and communicate progress as a problem moves towards a lasting solution.
• Assist Operations, R&D, Engineering with design (and process capability) on any new lines (as well as improvements in old lines).
• Build and maintain a strong QA/FS teams by providing coaching and training. Assist associates in receiving outside training when needed
• Provide Food Safety guidance to operations.  Responsibility (shared) for MRSI in all FP plants
• Maintain strong professional relationships across plant locations, Sales, Marketing, Vendors, Key customers, Co-Packers, to enable responsive partnerships

Education and Experience Requirements

Bachelors degree in Food Science, Agribusiness or related discipline. Our ideal candidate will have/be: 

• 10+ years experience in the food industry required, poultry strongly preferred
• Strong knowledge of and/or certifications in) food safety and all applicable regulations as required
• Substantial experience in Food Safety/Food Quality and/or Regulatory relations with a minimum of 10 years in progressive management
• 7+ years with direct customer interface and support around Quality and Food Safety
• 7+ years experience managing requirements around verification programs; NAE, NGMP, Gluten Free, BRC, SQF, HACCP, etc.
• Strong background in the areas of microbiology and food science/engineering food safety with a minimum of 15 years work experience
• Extensive Regulatory (USDA) engagement experience
• Experience developing and maintaining company records relating to process work flows, USDA,FDA and other regulatory organizations
• Thorough understanding of HACCP and GFSI programs/audit schemes
• Robust knowledge and experience with the application of intervention systems to reduce microbial load and risk throughout poultry processing
• Ability to effectively articulate and present the company's Food Safety and Quality strategy as it relates to senior management, regulatory bodies, customers and copackers
• Proven ability to operate successfully in a rapidly growing organization, inclusive of demonstrated ability to coordinate efforts in addressing regulatory issues. Ability to formulate solutions from a broad perspective.

Experience Preferred

• Prior experience in a job that involves direct interaction with government agencies.

Environmental Factors and Physical Requirements

Expected travel is 50%.

When in a plant environment: Exposure primarily consists of wet and moist floors which include metal and plastic grating surfaces. May be exposed to temperatures of 28 degrees to 100 degrees Fahrenheit with both ambient and 100% humidity. May handle product 25 degrees to 50 degrees Fahrenheit.

May be exposed to noise ranges of 50 db to 110 db.  May be exposed to dust, feathers and all chemicals used in poultry, food, processing facility.  Must wear and use protective and safety equipment required for the job as directed by the Company.  Occasional exposure to carbon dioxide vapors 10ppm and chlorine less than 20 ppm.  Able to stand for several hours.  Work may include lifting (up to 50 lbs), reaching, bending, pushing boxes on conveyor assembly.  Must be able to travel, at times without warning.