Weekend Sqf Jobs in Indiana (NOW HIRING)

Position Summary

   The SQF Practitioner is the designated management representative for the development, implementation, verification, validation, and maintenance of the site's Food Safety and Quality Management System. The role ensures compliance with the SQF Food Safety Code, HACCP requirements, USDA-FSIS regulations, and customer requirements, promotes a strong food safety culture, and serves as the primary liaison for SQF certification activities.

Food Safety & SQF System Management

• Serve as the designated SQF Practitioner for the facility.
• Maintain compliance with SQF certification requirements and applicable regulatory standards.
• Manage the development, implementation, verification, validation, review, and continuous improvement of the Food Safety and Quality Management System.
• Ensure food safety programs, procedures, and records remain current, effective, and audit-ready.
• Communicate food safety expectations and requirements throughout the organization.

HACCP Program Leadership

• Lead the HACCP team and maintain the HACCP plan, hazard analyses, and validation studies.
• Verify CCP monitoring, corrective actions, and record review.
• Reassess the HACCP plan annually and after any process, product, or regulatory change.

Food Safety & Prerequisite Programs

• Manage and oversee GMP, SSOP, Food Defense, Food Fraud Prevention, Recall & Traceability, Allergen Management, Supplier Approval, Environmental Monitoring, Pest Management, Calibration, and Internal Audit programs.
• Verify program effectiveness through audits, inspections, and trend analysis.

Audit & Regulatory Compliance

• Prepare and lead SQF certification, customer, USDA, and third-party audits.
• Develop corrective actions for audit findings and verify effectiveness.
• Maintain audit records, supporting documentation, and evidence.
• Serve as the primary contact during food safety inspections and certification audits.

Corrective Action & Continuous Improvement

• Lead root cause analysis and CAPA for deviations, complaints, and nonconformances.
• Track corrective actions to closure and verify effectiveness.
• Drive continuous improvement using audit, trend, and complaint data.

Training & Food Safety Culture

• Develop and deliver food safety training programs.
• Promote and strengthen the company's food safety culture.
• Ensure employees understand their food safety responsibilities and regulatory requirements.

Supplier & Quality Systems Oversight

• Maintain approved supplier and vendor programs, including documentation, audits, specifications, and certifications.
• Support raw material and finished product verification and ensure product testing programs are effective and compliant.

Records, Documentation & Management Review

• Maintain food safety records, document control, and version integrity.
• Prepare and lead management review meetings and report system performance to senior management.
• Ensure records remain complete, accurate, and audit-ready.

Education & Experience

• HACCP Certification.
• Certified SQF Practitioner or ability to qualify as SQF Practitioner.
• Minimum 3-5 years of experience in food manufacturing, meat processing, or food safety management.
• Thorough understanding of the SQF Food Safety Code, HACCP principles, USDA-FSIS regulations, GMPs and SSOPs, Food Defense and Food Fraud requirements, and Root Cause Analysis/CAPA methodology.
• Strong leadership, communication, organizational, and documentation skills.

Skills & Abilities

• Ability to speak and write in English.
• Communicate quality standards and expectations with confidence, clarity, and professionalism.
• Strong leadership, people management, and conflict resolution skills.
• Detail-oriented and effective in a fast-paced, cold/wet environment.
• Proficiency in Microsoft Office and QA documentation systems.

Physical Requirements

• Ability to stand and walk for extended periods in cold, damp environments.
• Ability to lift up to 50 lbs.
• Flexibility to work nights, weekends, and holidays as production demands.

       Core Competencies

• Leadership & Team Development
• Regulatory Knowledge & Audit Readiness
• Food Safety & Quality Commitment
• Problem Solving & Root Cause Analysis
• Communication & Collaboration