LEAD, FOOD SAFETY

Bluegrass Ingredients employees are responsible for food safety and product quality. All employees are responsible for reporting food safety hazards and quality threats to someone with the authority to initiate action.

DEPARTMENT: Plant

POSITION: Food Safety Lead

REPORT TO: Food Safety Manager

CLASSIFICATION: Special Skilled/ Exempt

WORKING HOURS: Full Time, Shift may vary, Overtime as needed.

DUTIES AND RESPONSIBILITIES: Including, but not limited to, the following:

1. Supervising cleaning of production lines, evaporator, and facility.
2. Monitoring with documentation cleaning chemical strengths.
3. Performing ATP swabs and ensuring corrective action are performed.
4. Coordinate with lab in conducting the recently implemented SPC swab program to check effectiveness of sanitation.
5. Improve the time required to effectively clean production lines.
6. Complete sanitation reports on each cleaning. Including deficiencies observed, and corrective actions necessary.
7. Directly involved with all environmental monitor corrective actions.
8. Oversee completion of Koshering of equipment.
9. Inventory and ensure availability of all cleaning chemicals.
10. Assist in maintaining sanitation requirements necessary for SQF Certification.
11. Performs plant cleaning as prescribed by the Master Sanitation Schedule. Maintains general housekeeping in all areas of plant.
12. Utilizes powered cleaning equipment that may include powered lifts, scissors lifts, power washers, foam applicators, steamers, automatic compactors, motors, and various non-mechanized equipment.
13. Demonstrates the ability to operate equipment such as floor jacks, trash compactor, vacuum cleaners, floor scrubber in a safe and knowledgeable manner.
14. Follows instructions for safe lifting and carrying various sizes, shapes, and weight of objects; identifies/reports defective equipment; reports all job-related injuries to management.
15. Works independently, with no direct supervision at a high efficiency level.
16. Learn and perform proper Allergen Elimination Procedure.
17. Practices and adheres to appropriate safety and hygiene guidelines/procedures for safe housekeeping and personal protection.
18. Conduct visual equipment inspection after sanitation for cleanliness and defects – cracks, excessive wear.
19. Responsible for identifying and addressing any food safety hazards or quality threats. If a food safety hazard or quality threat is identified, the employee is to notify their supervisor, a member of Quality, or a member of the Leadership Team. Employees are empowered to immediately address a food safety hazard or quality threat if they have the ability.

1. Perform daily analytical and microbiological testing on incoming “raw” products, on-line samples, and finished products following established guidelines and procedures.
2. Accurately report and document test results and complete appropriate forms, /reports.
3. Accurately enter analysis results in the Food Safety Management System or Enact system for Statistical Process Control.
4. Be able to recognize abnormal results and lab equipment malfunctions, be able to make appropriate decisions in relation to quality issues.
5. Communicate out of spec results to Quality Manager.
6. Organize work to obtain maximum efficiency.
7. Present a positive attitude toward job, co-workers, and other departments,
8. Use appropriate resource materials.
9. Responsible for attending all required safety and food safety training.
10. Comply with plant regulations concerning GMP's (Good Manufacturing Practices), safety rules and work rules, and loss control procedures.
11. Perform all duties as assigned by supervisor.

ACCOUNTABILITY:

In the absence of the Food Safety Lead, the Food Safety Manager will be responsible for the duties of the Food Safety Lead.

REQUIREMENTS:

1. Must be neat, clean, and have legible handwriting,
2. Must be punctual,
3. Must have good manual dexterity,
4. Must present a positive attitude toward co-workers and job,
5. Must do other work as assigned.

OTHER PHYSICAL REQUIRMENTS:

Physical Demands: Standing, walking, sitting, bending, stooping, pushing, pulling, kneeling, reaching, twisting, lifting, climbing ladders and stairs, and carrying up to 85 pounds.

Environmental Demands: Noise levels above 85 DBA. Hot and cold working conditions.

Job Hazards: Caustics, acids, chlorine, ammonia, high pressure steam and water, hot equipment, trucks forklifts, conveyers, mechanical hazards, slick or wet floors, confined space entry, elevated work areas on platforms, and equipment above 10 feet.

Other Job Requirements: This job description in no way states or implies that these are the only duties to be performed by this employee. He/she will be required to follow any other instructions and to perform any other duties requested by management.