SQF Practitioner II

Leads and oversees the development, implementation, review, monitoring, verification, validation, and auditing of the Safe Quality Food (SQF) system, including the Food Safety Fundamentals and Food Safety Plan. Ensure compliance to applicable food safety, customer, quality, and regulatory requirements. Typically has responsibility for multiple facilities or for a large and/or complex facility.

• Take appropriate action to maintain the integrity of the SQF Code system. This includes initiating an annual review with senior management, as well as monthly updates provided to senior management on the implementation and maintenance of the SQF system.
• Perform daily monitoring activities of SQF programs including:
  Verification, Validation, Audit, and Recordkeeping to ensure facility's continuous compliance with SQF code requirements.
• Participate in food safety and other regulatory audits.
• Maintains log of required corrective actions for audits non-conformances and ensures closure of these issues.
• Responsible for identifying food safety, quality, health, and sanitation training needs. Ensure the site's training needs are met and each employee has a thorough understanding of the rules and guidelines.
• Serve as Food Safety Coordinator for the site. Facilitate HACCP (hazard analysis critical control point system) Team meetings, including preparing agenda and minutes of the meetings. Ensures closure of food safety concerns and verifies hold process is properly managed.
• Oversee the sanitation program of the facility.
• Inform management of all significant non-conformities and take action to maintain the integrity of the SQF program.
• Assist Senior Management in establishing and implementing continuous improvement processes to improve the effectiveness of the SQF program.
• Other duties as requested.

• Minimum of four to six years' experience working in a food manufacturing or distribution environment.
• Associate's degree in a science-related field (bachelor's degree preferred), or equivalent education and experience combination.
• ASQ certification a plus (e.g. CQA, CQE, HACCP Auditor)
• Completed a HACCP training course.
• Proficient in Microsoft Office, including Word and Excel.
• Experience developing, implementing and maintaining food safety management systems.

• Ability to work in fast-paced, deadline-oriented environment.
• Ability to communicate effectively with variety of individuals
• Ability to reason, negotiate, instruct, persuade, or speak with others;
• Ability to pay close attention to detail.
• Ability to speak Spanish may be required.
• Proven ability to juggle multiple tasks simultaneously.
• Must have very strong customer focus, orientation with high sense of urgency in meeting objectives and deadlines.
• Self-starter who relies on experience and judgment to plan and accomplish goals.
• Demonstrates consistency, flexibility and commitment to meet deadlines.
• Demonstrates planning, task organizing and execution skills.
• Excellent negotiation and issue resolution skills.
• Strong written and verbal communication skills and the ability to effectively deal with a variety of individuals.
• Strong customer service skills and proven ability to work with both internal and external customers at all levels
• Must be able to juggle multiple tasks simultaneously and be comfortable in a high volume environment.
• Ability to pay close attention to detail

• Requires the ability to sit for long periods of time, with frequent interruptions
• Requires several hours per day of sitting, getting up and down from chairs, and reaching, or bending
• Requires manual dexterity with normal hand and finger movements for typical office work
• Talking, hearing, and seeing are important elements of completing assigned tasks
• May require travel by automobile and airplane up for business
• May require a visit to facility operations in temperatures at or below freezing
• May carry loads related to travel and occasionally lifts, carries, positions, or moves objects weighing up to 20 pounds
• Requires the use of various electronic tools
• Requires the ability to relate to others beyond giving and receiving instructions: must partner with colleagues without exhibiting behavioral extremes
• Requires the performance of work activities including reasoning, negotiating, instructing, persuading, speaking with others; and respond appropriately to constructive feedback from executive management