• Implement the best practice of food safety regulations for various seafood products. Work onHazard Analysis Critical Control Point (HACCP) plan, crab domoic acid control, food safety audit (including FDA, USDC, BRC, SQF, BAP), MSC and key account customers' audit. Lead and monitor food safety programs for companywide distribution and processing facilities, follow up to ensure compliance with food safety and quality standard for all 41 facilities in 11 states.
• Work with bio-product facilities. Train Validation, Quality & Compliance (VQC) personnel regarding quality control program, including food safety program, prerequisites and support program, traceability, audit, customer complaint, customer questionnaire, COAs, product specs and Safety Data Sheets (SDS).
• Manage Import program. Work on supplier approval and annual food safety documents renew. Pre-screening for new vendor to make sure there is no major import alert or refusal and set up as approved vendors. Ensure import documents are all updated from our co-packers and suppliers. Manage the positive release program and China sourcing team to ensure all shipments meet quality and safety requirements.
• Initiate and develop different processes to improve quality and extend shelf-life. Including, use chlorine dioxide on oysters, conduct market surveys of current oyster products, Isolate chalky halibut, spray thawing crab, super chilling process for fish production.
• Work on shrimp alternate phosphate study. Collaborate with processing facilities to conduct a pilot test, create Standard Operation Procedures (SOP) and implement changes.
• Develop and implement shrimp recovery initiative SOP. Provide training materials and collaborate with processing facilities to implement changes.
• Develop and implement Standard Quality Initiative Checks for receiving raw and incoming crab, shrimp, fish, oyster, and bio products. Provide training materials and collaborate with processing facilities to ensure comprehensive understanding.
• Develop SOP to prevent dehydration of shrimp during storage. Propose innovative solutions and work with processing facilities to overcome obstacles by SOP and monitoring processing.
• Develop the tool to identify the source of foreign materials from the boat or from the plant.
• Develop innovative processes or products for pet food, animal feed, and other bio product utilizations.
• Implement strategies to minimize waste and utilize byproducts. Identify key factors and set standards for shrimp and crab production to optimize wastewater programs.

Pacific Seafood is an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.