Director of Food Safety

This position will lead the Food Safety and Compliance team to ensure the safety and quality of all food products.  The Director of Food Safety is responsible for the Maintenance and Coordination of all food safety programs and serve as the company’s primary liaison with regulatory authorities and Third-Party Audits.  

The Director of Food Safety provides technical expertise and management skills to administer the corporate strategy for: Good Agricultural Practices (GAP), Good Manufacturing Practices (GMP), Hazard Analysis and Critical Control Points (HACCP), Preventive Controls for Human Foods and other Federal and State regulations that pertain to outside suppliers of raw product as well as processing and cooling facilities.  

DUTIES AND RESPONSIBILITIES:

The duties listed below represent the various types of work that may be performed. The omission of specific statements of duties does not exclude them if the work is related or a logical assignment to this class.

•Lead the development and maintenance of the Food Safety/HACCP plan including evaluation of risks, identification of preventive controls and critical control points, and SOPs that implement the programs.

•Oversight for outside growers’ audits who supply raw product for processing operations as well as outside suppliers of field packed and purchased products.

•Leads all required 3rd Party Audits.

•Serves as Recall Coordinator and Lead for Mock Recalls

•Lead for Organic Certification including technical and regulatory review of organic production at field and processing level, inspection reports and related compliance documents.

•Enforce all GMP, GAP and HACCP Food Safety Programs to ensure Federal and State agency compliance.

•Travel to co-packer locations to perform inspections and accurately report findings.

•Travel to customer/supplier locations to attend meetings.

•Participate in facility upgrades and changes to ensure all food safety requirements are satisfied.

•Participate in customer plant tours.

•Coordinate and support Continuous Improvement activities.

•On call 365/24/7

•Perform other duties as assigned.

MINIMUM QUALIFICATIONS:

Education, Training and Experience:

•BS in Food Safety, Food Science, Microbiology, or related field. MS preferred.

•At least 7 years relevant experience in produce safety, with at least 4 years in a supervisory position

•Successful completion of FSPCA PCQI training. HACCP, PSA grower training, and FSVP training preferred.

•Knowledge of state/federal food safety guidelines, Food Safety Modernization Act (FSMA), LGMA, GAPs, GMPs, HACCP in addition to USDA/FDA guidelines as they relate to the fresh produce industry is required.

•Excellent written and verbal communications.

•Proficient computer skills including Microsoft Office 365, Famous ERP, and Heavy Connect

•"Can do" attitude, natural curiosity, and internally motivated.‍

LICENSES AND CERTIFICATES:

A valid driver license is required at the time of appointment and must be maintained throughout employment.

Special Requirements:

•Ability to work a flexible schedule with on call coverage.

•Bilingual; English and Spanish desired.

•Seasonal on-site management in Yuma, AZ.

PHYSICAL AND MENTAL DEMANDS:

The physical and mental demands described here are representative of those that must be met by employees to successfully perform the essential functions of this class. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Physical Demands:

While performing the duties of this job, the employee is regularly required to sit, walk and stand; talk and hear; use hands to finger, handle, feel or operate objects, tools or controls; reach with hands and arms; and perform repetitive movements of hands or wrists. The employee is frequently required to lift up to 30 pounds unaided. Specific vision abilities required for this job include close vision and the ability to adjust focus.

Mental Demands:

While performing the duties of this class, an employee uses written and oral communication skills; reads and interprets data, information and documents; analyzes and solves problems; uses math and mathematical reasoning; performs highly detailed work; deals with multiple concurrent tasks; and interacts with others encountered in the course of work, including frequent contact with customers and/or the public and dissatisfied/abusive individuals.

Work Environment:

The employee works in an office environment for the most part but may be required to enter the warehouse which consist of low temperature environment.  

OTHER CONDITIONS OF EMPLOYMENT:

May require after hours work including evenings, weekend and holidays.