HACCP Superintendent

February 22, 2021
Harbeson, DE


The qualified applicant will have minimum of 2 years HACCP experience poultry further processing or slaughter preferred, Bachelor’s Degree in Poultry Science, Biology or related field preferred, HACCP certification required, Advanced knowledge of USDA food safety regulations (HACCP; SSOP; Labeling; Nutrition etc.), Basic experience with GFSI audits preferred, Advanced experience in Microsoft Office Suite, Expert technical writing, reading and comprehension skills, Strong interpersonal communication and oral presentation skillset, Advanced math and analytical skills, Strong work ethic and integrity, and must be flexible with willingness to adapt to fast paced environment.

Essential Duties & Responsibilities

Responsible for commitment to safety and health of employees which includes but is not limited to safety and health awareness training, incident investigations and promoting safe work practices. Maintains good communication and working relationship with USDA, site ops team and quality team members while ensuring that all USDA regulations are being followed. Communicate and provide adequate training and understanding to production personnel and food safety team members relative to GMPs, food safety policies and regulations. Oversight of the HACCP and SSOP programs to include reassessments. Conduct monthly food safety and GMP audits. Daily review of HACCP/SSOP records. Coordinate with plant supervision and management team regarding NR responses.