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QA and Safety Coordinator - Iowa.

JOB SUMMARY
This position will monitor production staff and procedures. He or she is responsible for HACCP, SOPS, GMPs and food safety and quality assurance practices.
ESSENTIAL DUTIES & RESPONSIBILITIES
The following description of work to be performed by this individual is not intended to be all-inclusive. Rather, it focuses on the major tasks that must be accomplished. There are many necessary activities to satisfy any of the following performance guidelines.
Assist with new product development testing, documentation and recipe/product specification compliance
Help to establish and maintain programs that prevent food safety issues and achieve quality objectives
Ensure regulatory compliance, food safety and HACCP program requirements are being met including training (Maintain company-wide quality procedures and product specification system
Assist management with customer complaints and product recalls
Monitor weekly testing of plant products and environmental testing
Review and communicate plant quality performance
Coordinate and implement safety programs focused on reducing employee exposure
Act as safety committee coordinator
Coordinate safety training (this includes new employee orientation; annual hearing tests, on-the-job training, ensure checklists are developed; and monthly training topics and employee meetings)
Investigate accidents including round table discussions and job safety analysis
Coordinate and conduct training in quality, food safety and food manager certification in an effective, timely manner
Ensure all key management personnel, supervisors and lead personnel are current on food safety training requirements and attend required training
OTHER JOB DUTIES (Not considered essential to the job)
Perform all other related assignments (including special projects) as required in a professional and cooperative manner.
MINIMUM QUALIFICATIONS
Education
Required: Associate's degree in science, microbiology, food science or equivalent experience
Desired: Bachelor's degree
Licensing Required:
Food Safety, HACCP, First Aid, CPR
OSHA certification and Certified Safety Professional (CSP) a plus
Experience
Food Safety, HACCP, First Aid, CPR
OSHA certification and Certified Safety Professional (CSP) a plus
LFHI Competencies expected of all employees include: action oriented, communicates effectively, customer focus and instills trust.
Other required Knowledge, Skills, and Abilities:
A service-oriented individual with a high energy, positive and friendly demeanor
Ability to respond to continually changing priorities and coordinate multiple projects
Computer skills (Outlook, Excel, Word)
Strong customer service, interpersonal, communication and problem solving skills
Understanding of quality principles, research and development functions, analytical and bacterial principles, sampling concepts, and testing
Project management and decision making skills
Ability to respond to continually changing priorities and coordinate multiple projects
Strong math skills
Ability to maintain compliance with USDA, FDA, HACCP, OSHA, SQF and all other regulatory agencies while complying with good manufacturing practices
Ability to read, write, speak and comprehend English
OTHER REQUIREMENTS/EQUIPMENT USED, IF APPLICABLE
Equipment Used
Office Equipment (this may include computer, phone, printer, scanner, copier and fax machine)
Basic laboratory equipment (may include PH meter, thermometers, Uni-Lite NG, viscometer, refractometer, scales)
Requirements
MINIMUM QUALIFICATIONS
1. Education
Required: Associate's degree in chemistry, biology, food science or equivalent experience
Desired: Bachelor's degree
2. Licensing Required
Food Safety, HACCP, First Aid, CPR and forklift certifications
OSHA certification and Certified Safety Professional (CSP) a plus
3. Experience
Two to three years experience within safety, sanitation and food manufacturing
Two to three years experience with USDA products, processes and procedures
4. Other required Knowledge, Skills, and Abilities:
Computer skills (Outlook, Excel, Word)
Understanding of quality principles, research and development functions, analytical and bacterial principles, sampling concepts, and testing.
Customer service, interpersonal, communication and problem solving skills
Prior team leadership experience, project management and decision making skills
Ability to respond to continually changing priorities and coordinate multiple projects
Strong math skills
Maintain compliance with USDA, FDA, HACCP, OSHA, SQF and all other regulatory agencies while complying with good manufacturing practices
Ability to read and write English



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