Director Food Safety and Quality Assurance (FSQA)

Requirements: Minimum Bachelor level in Biological Sciences, Animal Science or Food Science. Master’s and/or PhD preferred. 10 or more years’ experience with at least 4 years in managerial leadership role. Required experience in Ready to Eat processing. Experience with BRC requirements. HACCP (Regulatory and Theoretical) Statistical process control Regulatory Compliance (USDA/FSIS) Microbiology Meat Science and Muscle Biology Labeling regulations Drive Food Safety Initiatives Liaison with USDA personnel Coordinate and communicate company information with FSQA Department. Cross functional work with R&D and Operations Crisis management experience, calm under pressure. Creative Problem Solving Skills. Understanding core meat processing systems for raw and cooked applications.

Specific Tasks: Maintain all food safety programs and their execution Creation of training documents HACCP – train Eddy employees for HACCP to perform CCP tasks. BRC Toolbox Talks Investigate Food Safety and GMP Issues. Supplier Approval Program Management (Raw Meat Suppliers) SOP generation and approval Customer Complaint response and log Trending of complaints Coordinate responses Non-compliance Regulatory Issues Track and trend Review and preparing responses. BRC Company Goals Set realistic/achievable goals for year Monitor and report progress on goals Internal Audits Over see and participate in annual internal audits BRC Audit Lead Audit Team up to, during and post audit. Prepare responses for non-conformities cited in audit report. Reports to VP Operations Compensation

Salary: non-remote in Yoakum, TX 401K –company matching Paid Vacation – 2 weeks PTO Life Insurance Bonus Level Requires active participation in production facility and ongoing presence in systems execution. This is not a remote position. Yoakum Texas. Must be willing to work in hot and or cold environments. 401(k) matching Health insurance Life insurance Paid time off Referral program Vision insurance Application Question(s): Are you proficient with HACCP (Regulatory and Theoretical) Do you have experience in "Ready to Eat" processing? Do you have experience with Regulatory Compliance with USDA / FSIS? Do you have experience with BRC requirements? Do you have an understanding of 'core meat processing systems for raw and cooked applications?'

Education: Master's (Preferred)

Experience: FSQA: 10 years (Preferred) Managerial Leadership: 4 years (Preferred)