What are the responsibilities and job description for the Food Safety Manager position at Mastronardi Produce?
Primary Function:
This position is responsible for the implementation of Health, Food and Safety programs to ensure that the Company provides a safe workplace for employees and maintains the highest possible quality standards for our products.
Values:
To perform the job successfully, the incumbent’s behavior must be consistent with the PRIDE
values expected of all Mastronardi Produce employees: be Passionate; have Respect; be Innovative; be Driven and strive for Excellence.
Primary Responsibilities:
• Help build a proactive safety (food, plant and employee) culture and an environment where employees, supervision and Greenhouse functional leaders are engaged in working safe.
• Perform audits against numerous internal and external standards such as SQF, HACCP,
OSHA, Health programs while delivering on time arrival of audit reports.
• Oversee all customer and regulatory auditors including government, 3rd party, SQF
• Work side-by-side with General Manager to assure compliance to HACCP/GMP and food safety
requirements are met
• Maintain a focus on the Quality key process indicators (KPI’s) and Improvement against defined
targets.
• Manage the day-to-day operations of all quality functions, safety and health.
• Provides quality input and advice on the creation, implementation and revision of SOP’s.
• Training and manage Sanitation department staff in all aspects of production and quality control
measures and SOP’s.
• Stays attuned to and prepares adaptation to change in customer, company and regulatory
changes
• Identifies potential risks before they become a problem, focusing on root cause analysis and
preventative actions.
• Educate employees in proper safety procedures, safe work practices and policies.
• Investigate injuries/illnesses, near-misses to determine root cause of incidences and provide
corrective action plan. Manage and track injury and illness data.
• Perform process checks throughout the greenhouse including production, packaging, sanitation
and warehousing functions of the greenhouse, including pre-operational checks, sanitation
verification, label checks and net weight checks.
• Maintain thorough training records for Mastronardi and Agency Staff.
• Conduct routine audits of training records for review by Management.
• Assist in the development of new training programs.
• Maintain GMP Database records.
• Maintain organization of food safety documentation and distribute documents to relevant staff.
Education/Background Requirements:
• 4 years food production experience or at minimum College Degree with 3 years of relative
industry experience
• HACCP, SQF Certifications
• 3 Years’ experience of managing a team of 3 or more
• Industry knowledge of HACCP & GMP guidelines
• Ability to manage multiple production teams under pressure in a fast-paced environment
• Proven leadership experience in a Team setting
• Excellent critical and analytical skills
Specific Knowledge, Skills and Abilities Required:
• Communicate effectively and professionally, both oral and written with the ability to foster positive relationships
• Proficient with MS Office Products
• Ability to prioritize and deal with competing demands while considering the full business impact
• Strong organizational, interpersonal and time management skills.
Working Conditions:
• Greenhouse Environment where the temperatures averages 70F or more and background noise
approaches 70 dcbs
• Occasional lifting and physical lifting may be required
• Must be able to work around bees