Mgr Food Safety Compliance

Job Location: Indiana (based in one of our sites, preferably Whitestown)

Pay Level:2B

Summary:

Under minimal guidance, the Manager, Food Safety Compliance primary role is to coordinate efforts to achieve and maintain Global Food Safety Initiative certification and to ensure adherence to Hershey’s Product Excellence Program.  Responsibilities include ensuring compliance to all company and regulatory policies/procedures pertaining to product safety/quality.  The role shall be responsible for coordination of the following programs, including but not limited to, food defense, monthly employee training, activities around Good Manufacturing Practices (GMPs), and quality and food safety culture.  The role shall lead the development, maintenance, and governance of the food safety and quality plans and related programs across all plants in the hub working closely with the QA managers at each site. 

The Hershey Salty Snacks Indiana Hub has 4 Manufacturing locations that make from Pretzels to Popcorn to puffed snacks in a high-speed complex environment.

Responsibilities:

Food Safety Program Compliance: 

• To assure compliance with the food safety/food quality programs, facilitate required employee training, complete required internal assessments, develop corrective/preventive actions, lead internal and 3rd party audits, and complete required validation and verifications of the system.

PEP / GFSI Program Compliance:  

• Lead the development, implementation, review, and maintenance of the plant’s food safety program to assure compliance with The Hershey Company’s Product Excellence Program and GFSI standards.

Training / Communication:  

• Assure quality manager, quality supervisors and general employee ownership of programs by communicating essential information related to food safety/food quality to all employees including management and line operatives.

Capital Design review:

• Assure the capital investment plans are evaluated under HACCP and Hershey Engineering Desing review for the 3 Indiana facilities.

HACCP Teams

• Coordinates HACCP Team meetings, provides training and leadership.
• In commitment with the facility team evaluates food safety risks for Innovation projects, capital projects and incidents.

Scope of Position:

• Scope of interaction: Indy hub QA leader reporting to Mfg. Director/All plant departments / other plants / corporate teams / external contacts
• Coordination of activities: 4 Plants. 
• Leading at a Management level and below within plants, corporate teams, external contacts
• Scope of involvement: All production lines and plant processes across the Hub / corporate / external contacts
• Back up to the QA Manager for all sites in the Hub

Minimum knowledge, skills and abilities required to successfully perform major duties/responsibilities:

• Effective communication of technical and non-technical information to various levels, both internally and externally to the organization. 
• Strong working knowledge of Food Safety principles.
• Working Knowledge of federal and state food industry regulations.
• Understanding of sanitation and pest control practices.
• Strong understanding of The Hershey Company’s Product Excellence Program (PEP) and HACCP.
• Strong understanding of GFSI standards.  Safe Quality Food (SQF) Practitioner Certification strongly preferred.  
• Strong Understanding and experience on HACCP.
• Strong computer and document management skills.
• Strong documentation skills and attention to detail.
• Strong communication skills and ability to work collaboratively with all levels internal and external to the plant to deliver timely results.
• Strong auditing/assessment skills.
• Knowledge of manufacturing operations.
• Position will work with 4 locations, ability to travel.  Travel: 50- 60%

Leadership/Influence:

• Strong leadership skills and ability to influence management, enabling the activities of employee teams that do not have direct reporting to the Specialist.
• Ability to interact effectively with 3rd party and internal auditors and Regulatory (FDA/State)
• Experience on Leading HACCP Teams with multidisciplinary HACCP Team.
• Progressive increase in responsibilities in quality and food safety leadership

Minimum Education and Experience Requirements: 

• B.S. in Food Science, Microbiology, or related field
• Minimum of 7 years related experience.
• Hazard Analysis Critical Control Points (HACCP) Certification is strongly preferred
• Safe Quality Foods (SQF) Certification is strongly preferred
• Preventive Control Qualified Individual (PCQI) Certification is desirable

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