General:

Responsible for assuring all products are being produced at 300-employee poultry processing facility are safe and compliant with regulatory and Customer requirements. Works to ensure any food safety quality incidents are prevented. Promotes food safety and GMP awareness. The position reports to the quality supervisor w/ primary 4- day work schedule (Mon. Thurs. or Tues. Fri.) day shift, with flexibility to work early shift, overtime, and weekends, as needed.

Specific Duties / Responsibilities:

• Ensures all products are being produced in a safe manner and in compliance with all GMP's, SSOP's, HACCP, USDA and Customer requirements.
• Provides input and helps enforce food safety procedures and best practices
• Performs a variety of checks and tests in poultry processing facility (incoming thru shipment)
• Supports training for GMP's, HACCP, SSOP, and USDA regulation compliance for employees
• Audits work practices, environment, and procedures for food safety / regulatory compliance
• Works with operations and partners with USDA to meet state and federal regulations and promote a safe work environment.
• Performs and accurately documents all required lab tests
• Demonstrates analytical, problem-solving and decision-making skills
• Performs other related duties as necessary or assigned

Skills/Abilities/Attributes:

• Quality-related experience in an industrial environment
• Working knowledge of quality systems
• Solid understanding of food safety regulations (preferred/ not required)
• Detailed-oriented; able to work in fast-paced environment
• Concise communication, solid interpersonal skills;

Physical Requirements:

• Lift / move up to 35 lbs.; occasionally 50 lbs.
• Stand, walk, bend, kneel, climb, stoop up to 10 hrs./shift performing repetitive motion
• Work safely in hot, cold, wet environment w/ varying temperatures (e.g., 35-40 / 100 degrees)
• Exercise strong hand-eye coordination in handling whole & parts of birds

This position is a critical position intended to play an active role in the daily food safety requirements of the facility with the intent to exceed customer quality expectations and efficient operations.

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