Division Safety / Food Safety Manager

Ben E. Keith Company•Albuquerque, NM

About The Position

For more than a century, Ben E. Keith Company has been a leader in fine food and premium beverage distribution, and we strive to consistently exceed our customers’ expectations. Our Food Division is a complete broad line multi-state distributor, and our Beverage Division operates throughout the state of Texas as a proud distributor of Anheuser-Busch products, craft and import beer brands, spirits, and wine. We are dedicated to the growth and success of our business, our customers, and our employees—continuing our commitment to delivering quality since 1906. The Division Safety and Food Safety Manager will execute all company food safety related strategies, policies, and procedures. This position will also develop and coordinate all safety and loss control functions of the division to ensure compliance with regulatory agencies and reduce accidents and illnesses through proper safety training.

Requirements

Bachelor’s degree OR a minimum of five years management experience, safety or food safety management a plus.
Ability to understand and enforce regulatory guidance.
Ability to develop and deliver safety training.
Requires a high-level of integrity and accountability, specifically the ability to speak and act with complete honesty and truthfulness.
Ability to be open-minded, transparent, and have exceptional listening skills.
Ability to prioritize multiple assignments and tasks and effectively monitor use of time and resources to provide timely and quality responses.
Capability to make decisions that affect other people, financial resources, and image/reputation of the division.
Ability to write reports, correspondence, and polices/procedures and effectively present this information to co-workers, managers, customers, and suppliers.

Nice To Haves

Food industry experience highly desired.
Certifications in Food Safety, HACCP, and Good Manufacturing Practices preferred.
Knowledge of OSHA guidelines is preferred.
Knowledge of local, state, and federal safety guidelines.

Responsibilities

Coordinate the development, implementation, training, and maintenance of standard operating procedures (SOPs) and Food Safety Plans (HACCP, FSMA).
Review all Critical Control Point (CCP) monitoring and verification records to ensure compliance with HACCP critical limits and frequencies, as required by the HACCP plan.
Write and maintain an annual Emergency Action Plan, with detailed planning of all emergency evacuation procedures, including the proper training of all employees in preparedness for evacuations.
Establish and maintain official and regulatory and compliance records in appropriate files and binders to ensure data and materials are organized in a useful manner.
Ensure division facilities and all aspects of division operations are compliant with OSHA 1910 General Industry Standards.
Conduct and track training for all associates and supervisors with direct Food Safety program responsibilities.
Train and certify all warehouse employees so they possess a current Material Handlers Certification and ensure records and files are compliant with OSHA standard 1910.
Train all BEK employees annually on required OSHA topics and maintain proper records of the annual training.
Conduct direct observations of key associates performing food safety activities and identify and implement training opportunities as required.
Responsible for all Food Safety audits (Silliker, USDA, etc.).
Ensure sanitation associates follow all SOPs, HACCP plans, and other food safety guidelines.
Complete investigations on accidents and incidents and complete/submit required reports to Corporate Risk Management.
Ensure post-accident treatment and drug screen are administered if needed and communicate with Corporate Risk Management, Workers Compensation, and division Human Resources regarding treatment, employee status, work restrictions, etc.
Conduct monthly safety meetings on required programs (Lockout/Tagout, Bloodborne Pathogens, etc.).
Conduct monthly safety audits to include audits on Food Safety and Sanitation policies and procedures.
Conduct Emergency Action Plan drills once every six months.