Overview
Director of Food Safety and Quality Jobs in Norfolk, USA at Perdue Farms
Director of Food Safety and Quality
Location:
Norfolk, Virginia, United States
Responsibilities
- Play critical leadership role in protecting our products, brands, and consumers by driving excellence in food safety and quality across the organization.
- Provide strategic direction and oversight of Food Safety and Quality Management Systems, ensuring strong implementation of HACCP, SSOP, FSIS regulations and related programs across assigned locations.
- Provide executive reporting on Food Safety and regulatory compliance and concerns regarding microbial management, with actionable recommendations.
- Ensure Perdue’s microbial intervention process is flawlessly executed in assigned facilities.
- Partner with business colleagues such as Supplier Quality and Procurement to drive improvements and execution of relevant preventive controls in food safety programs.
- Train and educate colleagues and suppliers in identifying critical parameters of processes, mechanisms underlying control steps, and measurements needed to validate processes.
- Provide leadership to cross‑functional teams when problem solving issues across QA, Operations, R&D, and Marketing/Sales; measure and communicate progress toward lasting solutions.
- Assist Operations, R&D, Engineering with design and process capability on new lines and improvements in existing lines.
- Build and maintain strong QA/FS teams by coaching and training associates; assist them in receiving outside training when needed.
- Provide Food Safety guidance to operations and share responsibility for MRSI in all FP plants.
- Maintain strong professional relationships across plant locations, Sales, Marketing, Vendors, Key customers, and Co‑Packers to enable responsive partnerships.
- Travel up to 50% of the time.
Minimum Education and Experience
- Excellent organizational skills including time management and priority setting.
- Proven ability to interact clearly and effectively with cross‑functional partners to achieve targets and maintain timelines for quality execution.
- Strong demonstration of transformational skills (inspiring, problem‑solving, communication across multiple organizations) and ability to lead at all levels.
- Excellent executive presentation and communication skills.
- Strong business, planning, communication and financial skill set with ability to manage complex projects involving multiple stakeholders.
- Demonstrated leadership in promoting diversity and inclusion.
- Strong knowledge of and/or certifications in food safety and all applicable regulations.
- Substantial experience in Food Safety/Food Quality and/or Regulatory relations with a minimum of 10 years in progressive management.
- 7+ years with direct customer interface and support around Quality and Food Safety.
- 7+ years managing requirements around verification programs: NAE, NGMP, Gluten Free, BRC, SQF, HACCP, etc.
- Strong background in microbiology and food science/engineering with a minimum of 15 years’ work experience.
- Extensive regulatory (USDA) engagement experience.
- Experience developing and maintaining company records relating to process workflows, USDA, FDA, and other regulatory organizations.
- Thorough understanding of HACCP and GFSI programs/audit schemes.
- Robust knowledge and experience with the application of intervention systems to reduce microbial load and risk throughout poultry processing.
- Ability to articulate and present the company’s Food Safety and Quality strategy to senior management, regulatory bodies, customers and co‑packers.
- Proven ability to operate successfully in a rapidly growing organization and coordinate efforts in addressing regulatory issues.
Preferred
Education and Experience
- Experience involving direct interaction with government agencies.
- 10+ years’ experience in the food industry; poultry strongly preferred.
Physical Requirements and Environmental Factors
- Exposure to wet and moist floors, metal and plastic grating surfaces.
- May be exposed to temperatures ranging from 28°F to 100°F with both ambient and 100% humidity.
- Handles products from 25°F to 50°F; may be exposed to noise ranging from 50 dB to 110 dB.
- May be exposed to dust, feathers, and all chemicals used in poultry processing.
- Must wear and use protective and safety equipment as directed.
- Occasional exposure to COâ‚‚ vapors up to 10 ppm and chlorine
Title: Director of Food Safety and Quality
Company: Perdue Farms
Location: Norfolk, USA
Category:
