Senior Supervisor Hazard Analysis Critical Control Point (HACCP)

Tyson • St Joseph, MO

8d

About The Position

This facility, a crucial part of our Prepared Foods business unit. The Senior Supervisor HACCP and Food Safety is primarily responsible for ensuring the adherence to regulatory standards and overseeing the implementation of food safety programs.

Requirements

• Education : High School Diploma or Equivalent is required. B.S. in Food Science, Meat Science, or related field preferred.
• Experience : Basic HACCP implementation and Sanitation experience in a food processing plant is preferred. Should be able to demonstrate knowledge and skill in the following areas: Process and product knowledge of meat products. Complete familiarity with the developmental principles of HACCP SSOP’s and application of these programs. Basic understanding of Food Microbiology. Comprehensive understanding of food plant sanitation. Minimum 3 years related experience and or training; or equivalent combination of experience and education. Basic knowledge of meat plant HACCP SSOP sanitation food microbiology. Must have thorough HACCP knowledge and training; ability to interpret statistical charts and data. The Sr Supervisor HACCP must demonstrate independent and sound decision-making skills. Must be able and willing to evaluate, balance and adjust multiple and changing priorities. Must be self-directed in the assignment and administration of daily departmental tasks and responsibilities. Must be self-motivated to continuously evaluate systems and processes for improvement and problem avoidance. Must be able and willing to work in hot, humid and/or cold, damp environments (-10 degrees to 100 degrees plus)
• Computer Skills : Requires basic computer skills including generating simple letters, spreadsheets and or graphics for personal business use or creating simple queries and simply formatted data output. SAP use will be required.
• Lead the Plant. View 2.0 program in the plant.
• Communication Skills : High level written and verbal communication skills necessary to communicate across multiple disciplines. Must be able to communicate verbally and written with all levels of Team Members from hourly to upper management and government officials. Must demonstrate high level critical thinking and problem-solving skills.
• Physical Requirements : Must be able to stand and walk on hard, wet, and slippery surfaces for extended periods of time, crouch, squat, climb stairs and ladders, and occasionally crawl. Must be able to repetitively lift (occasionally overhead), push, pull, and carry 60 pounds individually and more with assistance. Must be able to grasp continuously and repetitively, reach, pinch, and hold small, medium, and large sized objects frequently. Must be able to work in cold and/or hot, humid, wet, environment.
• TRAVEL : 1 – 3 trips per year

Nice To Haves

• B.S. in Food Science, Meat Science, or related field preferred.
• Basic HACCP implementation and Sanitation experience in a food processing plant is preferred.

Responsibilities

• HACCP Program Management: Oversee and manage the Hazard Analysis and Critical Control Points (HACCP) program to ensure compliance with regulatory requirements. Coordinate with relevant personnel to develop and implement corrective and preventive actions.
• SSOP and SOP Management: Manage the plant's Sanitation Standard Operating Procedures (SSOP) and Standard Operating Procedures (SOP) programs to maintain hygiene standards. Ensure adherence to SSOP and SOP protocols throughout the facility.
• Documentation and Tracking: Coordinate and track all paperwork associated with HACCP, SSOP, and SOP programs. Manage Non-Conformance Reports (NRs) issued within the plant, including tracking, responding, and appealing, as necessary.
• Communication and Collaboration: Maintain regular communication with the FSQA Manager, Plant Manager, Corporate FSQA leadership team, and USDA personnel regarding food safety issues. Collaborate with internal and external stakeholders for problem-solving and priority assignment.
• Preventive Measures and Follow-up: Formulate appropriate responses to corrective and preventive actions, ensuring their effectiveness through follow-up. Conduct pre-operational walk-through verifications and address any deficiencies identified.
• Regulatory Compliance and Certification: Ensure compliance with Global Food Safety Initiative (GFSI) standards to maintain BRC Certification. Coordinate external audits (Customer requested, BRC, etc.) and develop action plans to address any identified non-compliance.
• Food Safety and Quality Assurance: Uphold food safety, food quality, and regulatory compliance standards throughout the facility. Work closely with the Plant Manager and FSQA team to address any food safety concerns promptly.
• Safety Awareness: Promote a culture of safety among all Tyson Team Members, emphasizing both personal safety and food safety.
• Additional Duties: Perform any other tasks assigned by the Plant Manager FSQA to support the overall objectives of the facility.

Benefits

• We provide our team members and their families with paid time off; 401(k) plans; affordable health, life, dental, vision and prescription drug benefits; and more.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED
• Number of Employees: 5,001-10,000 employees