MINIMUM QUALIFICATIONS:

• Be able to succeed within and adhere to the culture of the Furst-McNess Company.
• Ability to perform essential job functions with or without accommodation.
• A bachelor’s degree in OHS, EHS, Quality, Safety, or related field, or 5-10years experience.
• OSHA-30 certification.
• Have or willing to receive training within the first 6 months to become a PCQI (preventative control qualified individual)
• Ability to read, write and speak English.
• Good communication skills, both oral and written, and capability to utilize these skills within all levels of the Company as well as externally.
• Ability to communicate effectively and professionally through use of telephone and email.
• Strong critical thinking skills to solve a wide range of business problems.
• Working knowledge of computers and Microsoft Office products along with other assigned software.
• Ability to work days or hours that the business requires.
• The ability to learn and comply with GMP and regulatory requirements imposed on manufacturing sites by the FDA, OSHA and EPA regarding manufacturing food and drug products.
• Ability to provide outstanding customer service to all associates and management staff, showing a sense of urgency relative to solving problems, performing assigned tasks, employee concerns, etc.
• The ability to effectively organize work schedules and manage multiple assignments by utilizing time management skills to ensure day-to-day assignments and special projects are completed within guidelines agreed upon.
• Ability to work as an effective team member within the plant and Company, as a whole. Willingness to pitch in and do work that may not be a specific part of the job description for the overall good of the department and Company.
• Ability to be flexible and be willing to change along with recommending and making changes that can enhance our ability to serve both internal and external customers more effectively and in a professional manner. Respect other people’s points of view and be able to take constructive criticism.

• Responsible for all elements of FDA food safety at each site. Implementation, maintenance, and continuous improvement of the current good manufacturing practices at each site(s) to ensure compliance with 21 CFR 507.
• Responsible for all elements of Quality Management System (QMS) at each site(s).
• Become Preventative Controls Qualified Individual (PCQI) within 6 months of start date.
• Ensure each site(s) is compliant with all applicable 3rd party certifications for each site (Ex. Safe Feed Safe Food, Organic, NGMO, SQF, ISO).
• Responsible for the preparation and analysis of the Food Safety Plan (FSP).
• Ensure site(s) compliance with all aspects of the FSP.
• Provide oversight and compliance assurance of the site’s medication use and medication license (in accordance with 21 CFR 225), if applicable.
• Supervise and/or conduct quality control reviews at established inspection points. Verify/maintain quality control records.
• Train/support quality personnel to assure effective and competent performance of quality function.
• Prepare and review complaints (quality/food safety) trends. Report serious, repeat failures or unreliability in quality of products. Recommend corrective actions or plans/programs for overall defect reductions in products.
• Prepare, schedule, perform and maintain the testing schedule for the sites(s).
• Supervise and/or conduct QC reviews at established inspection points as applicable. Verify and maintain QC records. Train and support quality personnel to assure effective and competent performance of quality function.
• Work with site & corporate leadership to meet OSHA standards and implement Furst-McNess Company standards across sites.
• Lead the local Safety Committee of assigned site(s). Establish, maintain, and document Safety Committee observations and recommendations. Working with Site Management for items that may need purchased or capitalized.
• Oversee each site’s Storm Water Protection Plan/Air Permit/Spill & Countermeasure Plan/Emergency Action Plan.
• Conduct audits and support implementation of corrective actions. Make recommendations regarding sites equipment, personnel, procedures, and systems to ensure compliance with food and personnel safety standards.
• Support operational staff in the design and implementation of new processes affecting the FSP.
• Point person for 3rd party audits or audits from FDA, EPA, OSHA or any other State or Federal agency.
• Point person overseeing any product recalls.
• Engage collaboratively with Quality professionals across the Company to support corporate wide safety and quality initiatives.
• Establish, maintain, and monitor compliance of safety, quality, food safety SOPs appropriate for each site.
• Interact constructively with Site Management, Sales Management, Field Sales Staff, Field Nutrition Staff, Technical Services Staff, Vendors and Executive Management Team.
• Perform other quality assurance, food safety, personal safety functions as necessary or as requested.