Sysco · 3 days ago

Supervisor, FSQA

Auburndale, FL

Full-time

Onsite

Mid Level

1+ years exp

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Responsibilities

Administer the implementation of food safety and quality assurance (FSQA) programs including hazard analysis and critical control point (HACCP) program, sanitation standard operating procedures, pest control, good manufacturing practices, approved supplier program, foreign material control, plant sanitation, chemical control, product quality assurance, FSQA customer complaints, and food defense and security.

Supervise or assist employee training of FSQA programs, policies, and procedures.

Oversee or aid recall and traceability programs including mock recalls.

Direct the implementation of independent FSQA audit program – safe quality food (SQF) audits.

Assist when necessary for product evaluations, plant visits, and supplier/customer communication to assist other staff members.

Assist as needed in any manner capable of during emergencies the plant president or general manager (GM) determines are paramount to the business.

Frequently interacts with Sysco specialty meat company(SSMC)/Sysco specialty seafood company (SSSC) personnel, operations, sales, transportation and maintenance as well as Sysco operating companies, and supplier/customer personnel at the line level.

Qualification

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MeatSeafood IndustryFSQA ExperienceTotal Quality ManagementSPCHACCP ConceptsCFIA/FDA RegulationsSensory AnalysisRaw MeatSeafood Industry ExperienceValid Driver’s LicenseSafe Quality Food (SQF) PractitionerGFSI Scheme ExperienceSeafood HACCP CertifiedComputer SkillsLab Equipment SkillsFood Preparation Equipment SkillsOffice Communication Equipment SkillsReport WritingBusiness CorrespondenceMath SkillsData CollectionInterpretation of Instructions

Required

High school diploma or equivalent.

1-5 years meat and/or seafood industry (as appropriate).

FSQA experience at a federal CFIA/FDA meat and/or seafood processing plant (as appropriate).

Formal job training in total quality management (TQM) principles, standard procedure call (SPC), HACCP concepts, CFIA/FDA regulations would be beneficial.

Formal quality and sensory analysis training would be helpful.

Raw meat or seafood industry experience will be accepted in place of combined experience.

Valid driver’s license.

Safe quality food (SQF) practitioner or equivalent global food safety initiative (GFSI) scheme experience.

Meat and/or Seafood HACCP Certified (as appropriate).

Ability to use personal computers, lab equipment, food preparation equipment, and office communication equipment.

Ability to write reports, basic business correspondence, as well as to effectively present information and respond to questions from managers.

Must demonstrate the ability to add, subtract, multiply, and divide into all units of measure, using whole numbers, common fractions, and decimals, as well as can compute rate, ratio, and percent and to draw and interpret bar graphs.

Demonstrate the ability to define problems, collect data and establish facts.

Ability to interpret an extensive variety of technical instructions.