**Description** **Purpose & Scope** : To maintain product integrity and food safety within the plant. Implement all government directives, regulations, and policies on a plant-wide basis. Oversee all production of consumer-ready meat products for all processes and ensure that all packages meet customer specifications **Principle Responsibilities:** · Run quality control area and delegate tasks within the area · Organize and train all people within the quality assurance area · Implement government regulations regarding quality control and food safety in all areas of the plant · Maintain effective communication channels between government and plant officials · Monitor all government regulations, programs, and policies regarding food safety both inside and out of the plant (FSIS, USDA, FDA, etc.) · Keep employees focused on HACCP and GMP procedures · Track microbiological trends, sanitation program performance, and product shelf life within the plant and communicate results to plant team members and corporate quality assurance · Create and write quality control programs to be implemented plant and company-wide · Adhere to specific customer request and specifications in reference to the quality of products · Develop and organize different means of evaluating product quality and then develop better ways to produce products · Oversee all raw material claims and product/ingredient receiving procedures · Knowledge, background, and expertise in meat operations are critical. Areas of knowledge must include HACCP, specification adherence to incoming raw materials, brine mixing procedures, ingredient and allergen control, trimming, chilling, styling & packaging specs, packaging modified atmosphere characteristics, final box/package configuration and shelf-life · Evaluate sanitation and pest & rodent contractor’s performance to ensure they are completing their jobs in a safe, effective, and professional manner · Constantly review and update product quality control programs · Manage special projects regarding quality and food safety for the plant · Work tasks fluctuate demanding on the direction of government officials, plant conditions, and business objectives · Coordinate efforts implementing new products/process with respective parties (i.e. engineering, production, management, maintenance) · Develop, maintain, and implement any programs relating to the customer, or 3rd party requirements, to include leading audits and maintenance of BRC certification · Monitor, track and evaluate all SPC programs mandated relative to customer requirements or plant performance · Work closely with operations to ensure regulatory compliance, customer specifications, and performance metrics are maintained · Knowledge, background, and expertise in the British Retail Consortium (BRC) standards. Able to lead cross-functional teams across the facility in order to prepare and maintain the facility BRC compliant. · Responsible for maintaining the facility “audit-ready” at any given time, in more specific terms: customer audits, BRC, USDA/FSIS audits, and Organic audits. Working Conditions: · Conduct walkthroughs, inspections, and meetings in a cooled environment · Typically work 50-60 hours per week M-F plus some Saturday when necessary **Education:** · B.S. in Animal Science, Meat Science, Food Science or related science discipline preferred · Masters degree highly desirable but not required Experience: · Minimum 5-7 years experience in the quality control area · HACCP certification · BRC certification desirable but not required **EOE/Vet/Disabled**