Specialist I , Food Safety and Quality

Primary functions:
1. Oversee the development and creation of all labels for the USDA items produced within the CTI system and provide technical support as needed for USDA labeling requirements. This includes maintaining and updating as needed for Global Food Safety Initiative (GFSI).
2. Maintain and update as required the food safety and quality systems (HACCP/PC/SSOP/GFSI/RedZone/Intelex) for the facility as well as training team members as needed in these systems. These systems are critical to regulatory compliance, customer complaints, quality trends and food safety.
3. Validate continued quality of the outgoing product. Conduct sensory testing including cooking and evaluating performance of product, completing taste panels, and monitoring and responding to customer and production quality feedback.
4. Manage sample distribution and maintain quality product in the Sample Room. Arrange shipping and fulfilment of requests to ensure product integrity in shipping and accuracy upon arrival to internal and external customers.

Sanitation Programs/Systems
- Support SSOP and Operational Sanitation program through data collection and management
- Datasheet creation within Redzone
- Assist Sanitation as needed with tracking/trending and support identification of actions, root cause identification and corrective action
- Enable training of employees as required
Sample Management and Product Quality
- Conduct Testing to ensure consistent product quality including taste panels and sensory testing
- Monitor, trend and respond to internal and external customer feedback
- Manage sample area and distribution of samples
GFSI Compliance
- Responsible for the GFSI compliance documents/records to facilitate the annual review
Supplier Approval program (Protein, Non-Meat Ingredients & Packaging)
- Manage supplier documents for the facility’s suppliers
- Oversee COA management for the facility
- Provide documentation as requested by CTI Corporate FSQ for Supplier Management
Any other duties as assigned.

Qualifications, Knowledge, Skills, & Abilities:
• Bachelor’s degree or commensurate years of experience in Food Science or related degree preferred
• 5+ years of years of experience in manufacturing
• Deep understanding USDA-FSIS and/or FDA regulations
• Excellent communication and customer service skills
• HACCP certified preferred
• Deep understanding of GFSI standard
• Knowledge of necessary administrative duties to maintain and organize records, reports, or other information
• Demonstrated strength with computer literacy and Office Suite
• Self-Starter, able to work independently and manage multiple tasks
• Problem solving skills
• Time management skills
• Skilled in presenting information or ideas concisely, accurately, and clearly verbally and in writing.
• Skilled in analyzing and documenting simple and complex business processes.
• Skilled in communication with a focus on listening and influencing skills.
• Ability to exercises appropriate judgment in decision-making and problem solving; seeks help promptly as necessary.