SQF PRACTITIONER

AMPI•Sanborn, IA

3d•Onsite

About The Position

AMPI owns six Midwest-based manufacturing plants where 10 percent of the nation’s American-type cheese and processed cheese is produced. The cooperative’s award-winning cheese and powdered dairy products are marketed to foodservice, retail and food ingredient customers. In 2019, the co-op launched its Dinner Bell Creamery brand and accompanying Co-op Crafted promise, highlighting more than 50 years of dairy farm families partnering with skilled cheesemakers.

Requirements

High School Diploma or General Education Degree (GED) required.
Experience with GFSI, FSMA, HACCP and GMP's as they relate to food safety programs.

Nice To Haves

Bachelors' decree in dairy science, food science, or biological science or related field preferred.
One to three years of relevant work experience preferred.

Responsibilities

All AMPI employees have an obligation to report employee safety, food safety and food quality issues to personnel of authority.
This position has a heightened food safety and food quality responsibilities.
Lead the development and implementation of Food Safety Fundamentals as outlined in the SQF code.
Maintain, verify, and validate the Food Safety Plan as outlined in the SQF code and FSMA.
Oversee the development, implementation, review and maintenance of the SQF Code and FSMA requirements.
Take appropriate action to maintain the integrity of the SQF and FSMA food safety plans. This includes initiating an annual review by senior management, documenting all changes to the food safety plans, and validating those changes.
Communicate to relevant personnel all information essential to ensure the effective implementation and maintenance of the food safety plans.
Verification and Validation activities are the responsibility of the SQF Practitioner.
The SQF Practitioner will establish a frequency schedule and methods for verifying and validating the following programs: Pre-Requisite Programs (review and sign-off), Critical Food Safety and Quality Limits, Preventative and Process Controls.
Monitoring Activities for: Pre-Requisite Programs, Critical Control Points, Critical Quality Points, Other Food Safety Programs, Preventative and Process Controls.
Scheduling and Conduction of Internal Audits.
This position must follow, at all times, all GMP, safety, and other plant policies and procedures.