ABOUT SEABOARD FOODS

At Seaboard Foods, we create the most sought-after pork. Together, more than 5,000 employees in five states work in our farms, feed mills, and processing plant, to produce Prairie Freshpork. A top U.S. pork producer/processor and leading exporter to 30+ countries, we are committed to the pursuit of pork perfection, seeking a better way to produce wholesome pork and connect every step between our farms and family tables. This ensures the well-being of our animals, the environment, our employees, and the communities we call home.

Job Purpose:

Responsible for the implementation and management of strategic food safety and animal welfare programs to manage the hazards and risks associated with a pork processing facility harvest and fabrication of approximately 22,000 animals per day. The position requires an experienced individual with working knowledge of food safety and sanitation programs and certifications, regulatory requirements, animal welfare programs and related management systems.

RESPONSIBILITIES include the following:

• Responsible for ensuring all areas of the Guymon pork facility complies with company (SQF), Federal and State regulatory guidelines (USDA, FDA, FSMA)
• Oversees the coordination and documentation of food safety programs to include: third party audits, sanitation, animal welfare, microbiology, pest control, allergen management, HACCP, cGMP, SOP's, SSOP's and internal auditing.
• Develop and implement prerequisite programs for the plant including transport, storage, purchasing, shipping, and receiving, equipment and preventive maintenance, employee training, sanitation, and pest control, recall programs, and operational control programs.
• Manage reporting and communication to prepare for audits and assessments. Track and report audit results to operations senior management and corporate management.
• Develop, reviews, and updates standard operating procedures and policies related to food safety and animal welfare.
• Develop and implement activities to build and sustain n food safety throughout the processing chain as well as establishing a successful succession plan for quality and food safety.
• Responsible for providing support to the Director of HACCP/Food Safety and Regulatory Compliance on any number of special projects and activities related primarily to food safety and product quality.
• Provide, assist with development and follow-up of on-the-job and classroom training for all plant employees to support GMP, food safety and animal welfare programs which includes the collaboration of these initiatives with all food safety quality assurance and operations management.
• Responsible for the development and training of the food safety specialist positions. This training will include all programs related to Seaboard Foods food safety and animal welfare policies and regulatory requirements.

* The ability to provide leadership and growth to a diverse group of people as well as function well under pressure, solve problems, analyze results, strategic planning.

CRITICAL COMPETENCIES

Manages Ambiguity

Operating effectively, even when things are not certain, or the way forward is not clear.

Customer Focus

Building Strong customer relationships and delivering customer- centric solutions

Collaborates

Building to partnerships and working collaboratively with others to meet shared objectives.

Interpersonal Savvy

Relating openly and comfortably with diverse groups of people

Manages Conflict

Handling conflict situations effectively, with a minimum of noise.

REQUIREMENTS

To perform this job successfully, an individual must be able to perform each essential duty/function satisfactorily. The requirements listed below are representative of the work environment, knowledge, skills, and/or ability required or preferred. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions as listed below.

• Bachelor's degree in meat science, food science, microbiology, engineering, or related discipline with two (2) years of progressively responsible positions or five (5) years of progressively responsible positions in the meat/pork industry.
• Must have comprehensive knowledge of current and application of USDA, FSIS, APHIS and FDA directives and regulatory requirements.
• Must have adequate experience to demonstrate thorough knowledge, skills and abilities of both commercial and technical aspects related to FSQA for the pork business.
• Well-developed management skills utilizing sound management principles in leading a large team of diverse employees.
• Demonstrated ability to understand advanced statistics and statistical analysis for process control, along with the ability to design experiments and use mathematical formulas and calculations to prepare or interpret routine statistical information.
• HACCP/Food Safety Certification and experience with GFSI/SQF (SQF Practitioner, PCQI certification n a plus).
• Additional essential duties and responsibilities may be assigned.

PHYSICAL DEMANDS: The employee must regularly lift and/or move up to 50 pounds, occasionally lift up to 100 pounds and sometimes push/and or move up to 300 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and the ability to adjust focus.

WORK ENVIRONMENT: While performing the duties of this job, the employee is regularly exposed to hot, cold and/or humid conditions. The employee frequently works near moving mechanical parts. The employee is occasionally exposed to fumes or airborne particles, and is frequently exposed to animal waste and animal dust. The noise level in the work environment is usually loud requiring hearing protection in all protection areas.

NORMAL WORK SCHEDULE: The hours and days of work are established by departmental needs and at the discretion of management. After-hours, weekends and overnight travel as requested.