Develop and direct Food Safety & Quality Assurance (FSQA) support/evaluation programs and inspection/audit procedures to ensure compliance of products and processes to corporate and regulatory requirements at a FreshPoint specialty produce company with multiple shift operations or over multiple facilities within a region. Participate with FreshPoint produce company personnel in the ongoing development, improvement and support of new and existing product quality and FSQA processes including supplier and customer interaction on FSQA matters. The incumbent will manage FSQA execution of source supplier approval, product sourcing functions, manufactured produce products, plant sanitation and FSQA related regulatory interaction and inspections for the company, third party audits, training and mentoring FSQA staff and operational colleagues. Responsibilities include developing, leading, directing, updating, reassessment, verification and periodic validation of FSQA programs including HACCP Program, Sanitation Standard Operating Procedures, Pest Control, Good Manufacturing Practices, Approved Supplier Program, Foreign Material Control, Plant Sanitation, Chemical Control, Product Quality Assurance, FSQA Customer Complaints, Food Defense and Security; directing employee training of FSQA programs, policies, and procedures; directing recall and traceability programs including mock recalls; directing independent FSQA audit program – SQF audits; assisting with product evaluations, plant visits, and supplier/customer communication; assisting during emergencies as determined by plant President or General Manager. Qualifications include a high school diploma or equivalent, bachelor’s degree in Animal Science, Food Science or Biological Science preferred with a master’s degree or higher preferred; 5-10 years produce and/or food manufacturing experience with FSQA management experience within a federal FDA and/or CFIA style processing plant; 3-5 years FSQA management with additional R&D or production-operations in produce processing environment ideal. Professional skills include ability to read, analyze, interpret business and technical documents, write reports and correspondence, perform mathematical computations, define problems and draw conclusions, interpret technical instructions, and use computers and lab/food preparation equipment. Certifications required include valid driver’s license, SQF Practitioner or equivalent GFSI scheme experience, HACCP certification as appropriate. Physical demands include talking, hearing, using hands, standing, walking, sitting, reaching, stooping, kneeling, crouching, crawling, tasting, smelling, lifting up to 100 pounds, and specific vision abilities. Work environment includes exposure to fumes, airborne particles, mechanical parts, high places, wet/humid conditions, extreme cold, radiation risk, moderate noise, and mechanical hazards. Plant audits and inspections require physical activity and sensory analysis. Sysco is a global leader in foodservice distribution with over 71,000 colleagues and 333 distribution facilities worldwide. The company offers opportunities for personal and professional growth and is an Equal Opportunity and Affirmative Action employer. Applicants must be authorized to work in the United States.

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