Primary Function:

The essential function of this position is responsible for the coordination and maintenance of Food Safety & Food Quality system (FSS) by aiding, communication and follow-up on FSS policies, procedures and documentation; and, coordinating the resolution of specific policy-related and procedural problems and incidences.

 

Values:

To perform the job successfully, the incumbent’s behavior must be consistent with the PRIDE values expected of all Mastronardi Produce employees: be Passionate; have Respect; be Innovative; be Driven and strive for Excellence.

 

Primary Responsibilities:

Assist the Manager or Director in providing advice and assistance with development and implementation of FSS policies, procedures and documentation. Maintain FSS documents, database, records, binders & filing. Corrective Action and Preventative Measures – assist with logging and tracking of non-compliances and FSS incidences, do investigations, coordinate follow-up and bring outstanding issues to closure. Provide FSS Training – assist in development of training programs, conduct training classes, maintain training records. GMP – assist in development of rules, conduct audits, maintain records. Audits – third-party, government, customer – assist with audit preparation, organization and follow-up. Conduct routine audits of internal food safety program, product specifications and organics program. Records – conduct routine checks to verify proper record keeping by Operations Staff. Reports to Management – obtain, input, tabulate FSS data and provide reports to Management.

 

 

Education/Background Requirements:

University degree in agricultural or biological sciences preferred. Two years related work experience required.

 

Specific Knowledge, Skills and Abilities Required

Must pass Drug Test and Background Check. Valid driver’s license and clean driving record is required. Must maintain a valid US Passport and be willing to do extensive local and international business travel. Proficiency in use of English language with the ability to communicate effectively and professionally, present information and direction, and field questions from managers, employees and external contacts. Spanish as a second language would be an asset. (Required depending on location) Must be a high-performance team player and be willing to work in a dynamic, growing, demanding and fast-paced environment. Must be a self-starter and willing to work flexible hours. Must have ability to effectively follow-up and handle multiple projects with strong personal time-management skills and effectively manage associated stress. Highly proficient in computer-use skills (MS Office: Word, Excel and PowerPoint). Willingness to work independently with minimal supervision and take ownership of job. Willingness to work with a high degree of professionalism and personal integrity. Strong organizational, analytical and problem-solving skills. Need to be creative, adaptable and able to accurately handle out of the ordinary issues with a sense of urgency. Strong knowledge of local, state and federal laws and requirements to maintain compliance to all relevant statues and guiding principles (FDA, USDA, MIOSHA, OSHA, CFIA). Comprehensive knowledge of general food-safety and organic program best practices, highly proficient in ability to document and work within GAPs, GMPs, HACCP, HACQP, SQF, SSOP, NOP & COR.

 

Working Conditions:

Environment includes a refrigerated warehouse, where the temperature averages 50°F and the background noise approaches 70 dcbs.