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The SQF Practitioner is responsible for developing, implementing, maintaining, and continuously improving the SQF System and Food Safety Management System in a USDA-FSIS regulated, shelf-stable meat snack stick manufacturing environment. This role ensures compliance with SQF Edition 9, HACCP regulatory requirements, customer expectations, and internal company standards. The SQF Practitioner serves as the primary facility point-of-contact for SQF matters and supports daily FSQA operations across raw, cooked, and packaging departments.

Key Responsibilities

SQF System Management

• Serve as the designated SQF Practitioner for the facility per SQF Code requirements.
• Maintain and update the SQF Food Safety System, including Food Safety Plans, Quality Plans, and supporting programs.
• Lead the development and verification of HACCP Plans for meat snack stick processes (receiving, grinding, blending, stuffing, cooking/thermal processing, chilling, packaging, and storage).
• Conduct annual system reviews, validation studies, and reassessments of all SQF and HACCP programs.
• Ensure SQF Edition 9 compliance and readiness for certification, surveillance, and unannounced audits.

Regulatory & Customer Compliance

• Ensure compliance with USDA-FSIS regulations, including HACCP, SSOP, SPS, labeling, and prerequisite programs.
• Assist with regulatory interactions: NR responses, Food Safety Assessments (FSA), appeals, and documentation requests.
• Maintain compliance with customer-specific requirements (Chomps, Costco, Conagra, Whole Foods, etc.).
• Support the development and maintenance of GFSI-compliant programs (allergen control, environmental monitoring, metal detection, color/spec verification, foreign material control, traceability, supplier approval, etc.).

Internal Auditing & Verification

• Lead the internal audit program for SQF, GMP, HACCP, and prerequisite programs.
• Conduct daily floor verifications:
  • GMPs
  • Pre-op / Op Swabbing
  • Metal detection
  • Moisture/aw readings
  • Label verifications
  • CCP and OPRP checks
• Manage corrective actions, deviations, root cause analysis, and preventive actions (CAPA).

Training & Food Safety Culture

• Develop and deliver facility training for HACCP, SQF, GMPs, allergens, food fraud, food defense, sanitation, and environmental monitoring.
• Drive food safety culture initiatives and coach operations leadership on program expectations.
• Ensure training documentation meets SQF and regulatory standards.

Documentation & Record Management

• Oversee document control for the FSQA system in alignment with SQF and USDA recordkeeping requirements.
• Maintain Master Sanitation Schedule (MSS), environmental monitoring logs, calibration logs, traceability logs, and internal audit records.
• Ensure accuracy and completion of production records, CCP documentation, and deviations logs.

Risk Management & Preventive Controls

• Lead risk assessments for foreign material control, allergen management, and supplier risks.
• Support product holds, release decisions, and recall/traceability exercises.
• Manage root cause investigations for deviations, customer complaints, and foreign material events.

Minimum Qualifications

• Minimum 3-5 years in FSQA in a meat or RTE environment).
• Certified SQF Practitioner (required).
• HACCP Certified (required; Advanced HACCP preferred).
• Experience in USDA-FSIS regulated facilities, preferably RTE meat snacks.
• Strong understanding of Listeria control programs, EMP, thermal processing validation, foreign material programs, and shelf-stable process controls (aw/pH/Cook logs).
• Experience with GFSI schemes (SQF preferred).
• Proficiency with digital QMS platforms (e.g., Smart Food Safe, SafetyChain, Redzone).

Core Competencies

• Strong leadership and communication skills.
• Ability to influence cross-functional teams (operations, maintenance, sanitation).
• Excellent technical writing and documentation accuracy.
• Strong knowledge of regulatory requirements and audit protocols.
• Analytical and problem-solving abilities (RCA, 5-Why, Ishikawa).
• High attention to detail; ability to identify risks early.

Preferred Qualifications

• Experience with meat snack stick processes:
  • Grinding/blending
  • Emulsion formation
  • Stuffing/co-ex
  • Thermal processing (smokehouse schedules)
  • Drying and redry decisions
• Experience with environmental Listeria control programs.
• Experience with metal detection, X-ray systems, and foreign material reduction initiatives.
• Bilingual (English/Spanish).

Physical Requirements

• Ability to stand/walk for extended periods in cold and hot environments.
• Ability to lift up to 40 lbs occasionally.
• Ability to work flexible hours when audits, investigations, or deviation events require it.

Work Schedule

• Typically Monday-Friday with occasional weekend support for sanitation, audits, or regulatory visits.