The Food Safety & Regulatory Program Manager is responsible for the direction, implementation, and maintenance of the facility’s food safety and compliance programs, including but not limited to HACCP, HARPC, allergen management, extraneous matter management, internal auditing, and corrective and preventive action (CAPA). This individual will serve as the site technical expert for the cook and chill process and must be able to work collaboratively across multiple functions.
Manages all aspects of the plant HACCP and HARPC plans and supporting prerequisite programs.
Create, maintain, and revise food safety and quality policies and procedures.
Conduct verification and validation of food safety programs.
Oversee and improve the plant internal audit program.
Actively participate in customer and third-party audits, including serving as the site SQF Practitioner.
Manages the Corrective and Preventive Action (CAPA) program and responses to all second and third-party audits.
Identify and implement quality systems improvements based on findings from internal and external audits and assessments.
Supports Operations in addressing product and process related food safety and/or regulatory issues.
Evaluates process deviations and makes disposition recommendations based on available scientific support.
Monitors food safety data and programs for trends then develops and implements corrective actions to drive improvement.
Provide functional support for facility projects and initiatives.
Collaborates with QA and Operations personnel to ensure that science is the basis for decisions that are made.
Participates as a standing member of the S&D Team.
Collaborates with R&D to incorporate new products into the food safety plan; manages cook and chill schedules to assure they meet regulatory requirements.
Provides back up support to QA personnel in the administration of export paperwork.
Train and coach Quality Assurance and Operations personnel on assigned HACCP monitoring tasks.
Performs other duties as assigned.
Bachelor’s degree in Food Technology, Microbiology, Meat Science or related technical field required
Master’s Degree in Food Safety or related field preferred
5+ years related work experience in food manufacturing, with a strong preference for meat and poultry processing experience
Experience in the development and maintenance of SSOP and SOP requirements
Strong research and analytical skills
Strong written and verbal communication skills
Proficient with computers and various software packages
Must be open & flexible to change, take initiative & work with minimal supervision
About Ed Miniat
Ed Miniat LLC, part of the Miniat Family of Companies, is located in South Holland, IL. Ed Miniat LLC produces value-added beef, pork, and poultry for national restaurant chains and consumer packaged goods (CPG) companies.
The Miniat family of companies are 5th generation, family-owned businesses specializing in creating quality, custom-developed products. Our rich heritage began over 100 years ago, when a Lithuanian immigrant began peddling meat in the former stockyards of Chicago. From these humble beginnings, we have maintained a steadfast focus on delivering premier, customer-exclusive products to some of the most respected companies in the world.