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Key Responsibilities and Required Skills for Food Safety Specialist

💰 $65,000 - $95,000

Quality AssuranceFood & BeverageRegulatory & ComplianceScienceManufacturing

🎯 Role Definition

As a Food Safety Specialist, you are the cornerstone of our commitment to product integrity and consumer trust. You will be a hands-on leader, responsible for the development, implementation, and continuous improvement of all food safety and quality assurance programs within our facility. This critical role involves ensuring strict compliance with all regulatory (FDA, USDA) and Global Food Safety Initiative (GFSI) standards, such as SQF or BRC. This role requires a meticulous, proactive, and data-driven professional who can champion a world-class food safety culture and work collaboratively across all departments to mitigate risks and uphold our reputation for excellence.

📈 Career Progression

Typical Career Path

Entry Point From:

  • Quality Assurance Technician
  • Food Science Graduate / Intern
  • Sanitation Lead or Supervisor
  • Microbiology Lab Technician

Advancement To:

  • Food Safety Manager / QA Manager
  • Director of Quality Assurance
  • Corporate Food Safety & Compliance Manager
  • Plant Manager

Lateral Moves:

  • Supplier Quality Specialist
  • Regulatory Affairs Specialist
  • Research & Development (R&D) Scientist
  • Continuous Improvement Specialist

Core Responsibilities

Primary Functions

  • Develop, implement, and rigorously maintain the facility's comprehensive food safety programs, including HACCP, SSOPs, and prerequisite programs to ensure full compliance with all regulatory and customer requirements.
  • Serve as the site's designated SQF Practitioner or BRC Professional, leading all efforts related to certification, annual recertification audits, and the continuous improvement of the GFSI system.
  • Conduct thorough internal audits of the food safety and quality systems, meticulously documenting findings and tracking corrective and preventive actions (CAPAs) through to completion to ensure sustained compliance.
  • Lead investigations into food safety incidents, customer complaints, and quality deviations, utilizing formal root cause analysis tools (e.g., 5-Why, Fishbone) to identify the fundamental cause and prevent recurrence.
  • Act as the primary point of contact during regulatory inspections (FDA, USDA, State/Local Health Dept.) and third-party audits, effectively communicating program details and facilitating the audit process with professionalism.
  • Manage the environmental monitoring program by establishing risk-based sampling schedules, overseeing the collection of swabs, analyzing trend data for pathogens, and implementing swift corrective actions for any adverse results.
  • Develop and deliver engaging and comprehensive food safety training programs for all employees, covering GMPs, HACCP principles, allergen management, and sanitation procedures to foster a strong, organization-wide food safety culture.
  • Validate and verify the effectiveness of Critical Control Points (CCPs), Operational Prerequisite Programs (OPRPs), and other food safety controls through systematic testing, observation, and detailed record review.
  • Oversee the integrated pest management program, working closely with the third-party provider to ensure effective control measures, review service reports, and address any pest activity trends proactively.
  • Manage the supplier and raw material approval program, which includes conducting risk assessments of new suppliers, ensuring all required documentation (COAs, spec sheets) is current, and managing the supplier verification schedule.
  • Execute and document mock recall and traceability exercises at least semi-annually to verify the effectiveness of the recall plan and ensure rapid, accurate response capabilities in the event of a real-world scenario.
  • Implement and manage the site's allergen control program, focusing on ingredient segregation, sanitation validation for allergen cleaning, production scheduling, and accurate labeling to prevent cross-contamination.
  • Maintain and organize all food safety and quality assurance documentation, ensuring records are accurate, legible, readily accessible for audits, and meet all regulatory and company retention policy requirements.

Secondary Functions

  • Champion a proactive food safety culture across all departments, working collaboratively with Production, Sanitation, and Maintenance to integrate food safety principles into daily operational goals.
  • Analyze food safety and quality data to identify trends, generate performance reports for management review, and drive data-informed decisions for continuous improvement initiatives.
  • Participate in the review and approval of new equipment and facility modifications to ensure sanitary design principles and food safety requirements are met from the outset.
  • Manage the hold and release program for finished products and raw materials, ensuring that only materials meeting all safety and quality specifications are released for use or distribution.
  • Manage the calibration program for all equipment critical to food safety and quality (e.g., thermometers, scales, pH meters), ensuring instruments remain accurate and reliable.
  • Develop and maintain the facility's Food Defense and Food Fraud vulnerability assessments and mitigation plans in accordance with regulatory and GFSI standards.
  • Collaborate with the Research & Development team during the commercialization of new products to ensure food safety risks are identified and controlled from the design phase.

Required Skills & Competencies

Hard Skills (Technical)

  • HACCP Certification: Demonstrable expertise in developing, implementing, and maintaining Hazard Analysis and Critical Control Point plans.
  • PCQI Certification: Certified as a Preventive Controls Qualified Individual is essential for overseeing the Food Safety Plan.
  • GFSI Scheme Expertise: In-depth knowledge and hands-on experience with a major GFSI standard such as SQF, BRC, or FSSC 22000.
  • Regulatory Knowledge: Strong working knowledge of FDA (FSMA) and/or USDA regulations, including labeling and standards of identity.
  • Root Cause Analysis: Proficiency in formal problem-solving methodologies (e.g., 5 Whys, Fishbone Diagrams, A3) to investigate deviations and drive corrective actions.
  • Environmental Monitoring Program (EMP) Management: Experience designing and executing risk-based EMPs for pathogens and indicator organisms.
  • Audit Management: Proven ability to lead and manage internal audits, as well as host regulatory and third-party certification audits.
  • Microbiological Knowledge: Solid understanding of foodborne pathogens, spoilage organisms, and laboratory testing methodologies.

Soft Skills

  • Meticulous Attention to Detail: An exceptional eye for detail is critical for reviewing documents, monitoring processes, and identifying potential risks.
  • Strong Communication: Ability to clearly and effectively communicate complex information, policies, and procedures to all levels of the organization, from line operators to senior management.
  • Problem-Solving & Critical Thinking: The capacity to analyze complex situations, evaluate options, and implement effective, data-driven solutions.
  • Leadership & Influence: Ability to lead by example and influence others without direct authority to adopt and maintain a strong food safety mindset.
  • Project Management: Skilled in organizing, planning, and executing food safety projects and initiatives from conception to completion.
  • Adaptability & Composure: Thrives in a fast-paced manufacturing environment and remains calm and decisive under pressure, especially during audits or incidents.

Education & Experience

Educational Background

Minimum Education:

  • Bachelor’s Degree from an accredited institution.

Preferred Education:

  • Master’s Degree in a relevant scientific field.

Relevant Fields of Study:

  • Food Science
  • Microbiology
  • Biology
  • Chemistry or a related scientific discipline.

Experience Requirements

Typical Experience Range:

  • 3-5 years of progressive experience in a Quality Assurance or Food Safety role within a food or beverage manufacturing environment.

Preferred:

  • Direct experience in a USDA-regulated facility (meat, poultry, or egg products).
  • Proven track record as the lead practitioner in successful GFSI certification audits (SQF or BRC).
  • Experience with thermal processing, aseptic packaging, or other high-risk food production processes.
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