SUMMARY: The Food Safety Director versees Markon’s Food Safety Department and Program, which includes directing department staff and managing a high volume of customer, member and supplier interactions. Performs regular consultation with, and provides technical assistance to Markon departments, members, and suppliers. Proactively oversees supplier approval program, customer/product complaints, regulatory requests, recalls and a variety of other food safety issues, remotely and in person. Supervises the work of subordinate staff.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following, and other duties as may be assigned:
- Develops and continuously improves existing programs that enhance Markon goals; to deliver safe, quality product
- Directs and supports food safety department staff on essential responsibilities related to suppliers, members and customers, including prioritization of department workload and activities
Research and Industry Involvement
- Establishes strong relationships with scientific leaders in the food safety and regulatory compliance arena to maintain proactive and effective channels of communication
- Develops and distributes accurate food safety information and decisions and acts as Markon’s food safety subject matter expert
- Engages with, and participates in Industry Organizations and working groups including the International Fresh Produce Association, Western Growers, Leafy Green Marketing Agreement and Center for Produce Safety
- Attend trade shows and food safety functions to demonstrate leadership roles in the industry and bring new ideas/opportunities to Markon to ensure company stays relevant
- Directs and manages company supplier approval program to assure high levels of integrity and visibility into Markon’s supply chain
- Effectively communicates to relevant Markon staff, Markon members, and suppliers the approval or dis-approval status of Suppliers
- Determine/Conducts/Manages Brand Supplier Onsite Audits (we haven’t been doing these but may be something we consider in the future as resources/initiatives permit)
- Identifies and coordinates key improvement areas within supplier’s food safety programs and work with supplier to develop and execute against an action plans that are in alignment with Markon’s Food Safety Standards
- Works closely with Markon’s Quality Assurance on overlapping initiatives related to supplier food safety and quality
- Monitors produce related food safety alerts on an ongoing basis to proactively communicate such events (recalls, outbreaks, investigations, etc.) to members, customers, etc.
- Works closely with Multi-Unit Account departments on customer food safety inquires or initiatives
- Manages the execution of food safety related requests from end customers, including multi-unit accounts and/or regulatory agencies to maintain Markon’s compliance with customer requirements
- Ensures that Members are adequately and proactively informed about food safety initiatives that affect them
- Develops a good working relationship with Member’s Food Safety personnel
- Communicates changes, improvements, and relevant information regarding Markon’s Food Safety Program to Markon Action Committee (MAC) and work with MAC on relevant projects and initiatives when necessary
- Manages initiatives including agendas and conference calls with Markon’s Food Safety Committee and related events
Crisis Management and Communication
- Maintains and manages Markon Crisis Plan including updating the plan and coordinating mock crisis exercises
- In conjunction with Vice President of Operations leads Markon’s Crisis team, when necessary, to complete product recall activities and crisis management
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodations.
Education and/or Experience
Any combination of education and experience that allows for the successful completion of the essential functions; typically through a Bachelors or Associates degree in Food Science/Food Technology, Microbiology or Biology Science, or related field, and at least 2-3 years of food safety work experience, preferably in produce processing. HACCP certificate, food microbiology, food safety, and/or Good Agricultural/Manufacturing Practice coursework strongly preferred.
- Computer literate with Microsoft Office and an ability to quickly learn other software
- Ability to respond effectively and persuasively to basic and complex inquiries from the public, colleagues and business affiliates, and to write clear reports, business correspondence (formal emails) and procedures
- Ability to make well-organized and persuasive presentations to suppliers, members, and industry professionals
- Ability to define problems, collect data, establish facts, draw valid conclusions and resolve issues independently and with sound judgment