Summary

Maintains and updates the HAACP (Hazard Analysis Critical Control Points) Program for Bridgeview, Oak Lawn and Bedford Park facilities and all relative food safety issues at all facilities by performing the following duties personally or through subordinate supervisors.

Essential Duties and Responsibilities include the following. Other duties may be assigned.

• Performs daily food safety procedures while overseeing the HAACP and MSDS programs.
• Handles all food safety issues at multiple meat-processing facilities.
• Works with outside suppliers to assure the quality of wholesome and safe products.
• Works with production employees in refrigerated areas.
• Builds upon understanding and knowledge of the U.S.D.A regulations in regards to the meat industry and HAACP.
• Plans and implements programs to train managers and employees in work site safety practices, fire prevention, and correct handling techniques for chemicals, toxins, equipment, and other materials.
• Inspects organization facilities to detect existing or potential accident and health hazards, determines corrective or preventative measures where indicated, and follows up to ensure measures have been implemented.
• Provides information, signs, posters, barriers, and other materials to warn of potential and actual safety hazards and to prevent access to hazardous conditions.
• Represents the organization in community or industry safety groups and programs.
• Maintains food safety files and records.

Supervisory Responsibilities Directly supervises employees in the Food Safety Department. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Regular attendance is required.

Education and/or Experience Bachelor's degree from four-year college or university; At least two years related experience with a focus on food service manufacturing or meat science.

Language Skills Ability to read, analyze, and interpret scientific and technical journals, financial reports, and legal documents. Ability to respond to common inquiries or complaints from customers, regulatory agencies, or members of the business community. Ability to write speeches and articles for publication that conform to prescribed style and format. Ability to effectively present information to top management, public groups, and/or boards of directors.

Mathematical Skills Ability to work with mathematical concepts such as probability and statistical inference, and fundamentals of plane and solid geometry and trigonometry. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.

Reasoning Ability Must regularly demonstrate ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.

Computer Skills To perform this job successfully, an individual should have strong knowledge of Microsoft Office Word Processing and Spreadsheet software; Internet software; and Microsoft Outlook.

Certificates, Licenses, Registrations: HACCP Certification required.

Other Skills and Abilities Must have excellent communication skills and customer service skills. Bilingual Spanish or Polish is a plus. Must be able to work well with others and teach and explain as it relates to food safety. Clear understanding of and experience with U.S.D.A. regulations.

Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; talk or hear and taste or smell. Position requires use of keyboard. The employee is occasionally required to sit. The employee must frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.

Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is frequently exposed to moving mechanical parts and fumes or airborne particles. The noise level in the work environment is usually loud.

Stampede Meat