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The FSQA Supervisor is responsible for the ongoing development, implementation, and maintenance of Sanitation Standard Operating Procedures (SSOPs), HACCP programs, and prerequisite food safety systems to ensure compliance with USDA regulations and customer requirements. This role monitors and verifies food safety records, plant GMPs, and production practices while proactively identifying and addressing food safety risks through data analysis and continuous improvement tools. 

Essential Duties and Responsibilities 

• Develop, implement, and maintain SSOP, HACCP, and prerequisite programs to meet regulatory, customer, and internal food safety requirements.
• Communicate program changes and train associates at all levels prior to implementation.
• Monitor, verify, and audit SSOP and HACCP records; provide timely feedback and corrective action recommendations to management.
• Conduct daily monitoring of GMPs and other prerequisite programs throughout the facility.
• Maintain a professional and cooperative working relationship with USDA personnel and stay current with applicable food safety regulations.
• Lead training initiatives and maintain documentation for all food safety–related training activities.
• Provide hands-on support during food safety incidents, including investigation, root cause analysis, corrective actions, and preventive measures.
• Perform annual validation and verification activities using scientific data to support food safety decisions.
• Utilize SPC tools, data tracking, and trend analysis to proactively identify potential food safety risks.

• Bachelor’s degree in Food Science, Animal Science, Poultry Science, Operations Management, Biology, Chemistry, or a related field.
• 1–3 years of experience in a food manufacturing or processing environment.
• HACCP certification required.
• Working knowledge of USDA regulations, including GMPs, SSOPs, HACCP, and labeling requirements.
• Experience participating in or leading food safety audits in a plant environment.
• Demonstrated experience monitoring, verifying, and validating HACCP and SSOP programs.
• Strong written and verbal communication skills.
• Ability to multitask and manage priorities while meeting regulatory timelines.
• Proficiency with Microsoft Office applications.
• Detail-oriented with strong organizational and analytical skills.
• Ability to work independently and collaboratively in a fast-paced production environment.