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HACCP & FOOD SAFETY QA SUPERVISOR

Status: Full-Time

Location: Ft. Worth, TX  

 
We Are On A Mission 

We believe in the transformative power of real food, the way it makes us feel and how it impacts the world we live in. We empower busy people to eat clean without compromise because you shouldn’t have to choose between health, convenience & amazing tasting food. We make a healthy lifestyle easy. Our chefs and dietitians reimagine comfort food and then create those favorite dishes with a healthy twist.  

At Snap Kitchen we are just as passionate about our people as we are about food! Being a part of Snap Nation means that you are a critical part of us realizing our goals and will play an integral role in helping to shape our business. We believe in the transformative power of people, the value of diversity and the importance of inclusion. 

Position Summary 

The HACCP & Food Safety Administrator for Snap Kitchen plays an integral role in the overall success of Snap Kitchen’s Operations. The main responsibility of this position is to monitor and reduce any noncompliance related issues that may arise to meet business needs, within our 30,000-sf facility. Conducting traceability reports, communicating with external partners including, pest control and auditors. You will work within the Quality Assurance team and be responsible for new team member training and GMP training with our kitchen employees.  

What you will do… 

• The HACCP Administrator will have decision-making responsibilities when food safety or HACCP issues are in question. 
• Review, and maintain HACCP and/or Food Safety Plan records and any supporting documents as well as issue and maintain any CCP, SSOP, and CP deviations. Deviations will be reported in the Quarterly Summary of Deviations. 
• Cross-trained in all areas of responsibility for QA technicians and certified for all areas FSIS HACCP Critical Control Points and FDA Critical Quality Points.  This allows The Administrator to be familiar with all QA duties, as well as allowing for emergency coverage, should the situation arise.  
• Maintain and analyze pathogen testing and results, as specified in the Microbiological Sampling Plan. Result charts and reports will be issued monthly with a period sampling summary, as well as completing reports required by corporate officers.  Such reports should be sent through FSQA Management. 
• Responsible for ensuring all documentation and testing requirements are met. 
• Responsible for inventorying adequate supplies that are required for Food Safety testing programs. 
• Responsible for assuring that any product samples for testing are properly packaged and shipped, and for the training of designees assigned this task. 
• The HACCP Administrator will be responsible for communicating with inspectors on Food Safety issues, including responses to Non-compliance Reports and HACCP issues.  
• Responsible for communicating with the Plant Management, as well as with QA employees, with reports, updates, changes and modifications to Food Safety programs and procedures and the HACCP Plan. 
• The HACCP Administrator will have responsibilities involving some or all the programs at the discretion of the QA Management, but specifically those dealing with GMP, SSOP and HACCP procedures, and the training required to accomplish them. 
• The HACCP Administrator will participate in regular meetings with the any onsite inspector and take notes and present findings for resolutions to the QA team.
• The HACCP Administrator will prepare for and participate in the annual GMP audit.
• The HACCP Administrator will coach the Food Safety Team and be responsible for sending meeting minutes to appropriate management personnel.   
• Other duties may be assigned, as warranted by the needs of the department, kitchen, or company. 
• To meet our business needs, during the entire process, the Quality Assurance Department, in cooperation with inspectors, are evaluating all areas of processing to assure the procedures are being followed when needed.  This along with a fully active microbial program assures Snap Kitchen and our customers that the best possible products are being made. 

Who you are…  

• Bachelors in science, Food Science preferred.  
• 2-3 years’ experience in a similar role within the food industry.  
• Professionally certified in HACCP and PCQI.
• Must have excellent attention to detail. 
• Must be comfortable in a fast-paced environment with the ability
•  to learn quickly. 
• Strong MS Excel and Word skills 
• Must be comfortable working in an open environment and collaborating across departments.
• Must be able to work flexible hours and weekends.
• Maintain high standards of ethics, integrity, and honesty.
• Must be able to work in a chilled environment that is maintained below 40° 

The Finer Print 

• Who you report to:  VP of Kitchen Operations
• Status: Full Time, non-exempt
• Location: Ft Worth, TX 76155

NOTE: Snap Kitchen is an Equal Employment Opportunity employer. Employment decisions are based on merit and business needs, and not on race, color, creed, age, sex, gender, sexual orientation, national origin, religion, marital status, medical condition, physical or mental disability, military service, pregnancy, childbirth and related medical conditions or any other classification protected by federal, state, or provincial and local laws and ordinances. Reasonable accommodation is available for qualified individuals with disabilities, upon request. This Equal Employment Opportunity policy applies to all practices relating to recruitment and hiring, compensation, benefits, discipline, transfer, termination and all other terms and conditions of employment. While management is primarily responsible for seeing that Snap Kitchen equal employment opportunity policies are implemented, you share in the responsibility for assuring that, by your personal actions, the policies are effective.