Summary

The Director of Food Safety and Regulatory will ensure strategic vision is achieved through adequate staffing, planning and direction. They will beregulatory and the industry "face” of Perdue Food Safety Group through attendance to appropriate meetings, sitting on Advisory Boards and provide mentoring for our Food Safety Professionals. they will have direct oversight of program development as it relates to Food Safety and the long term vision of the organization, liaison with each FSIS District Office, DC and Industry Groups.

This position is remote based with 50% travel to Perdue facilities and Corporate HQ. 

Principal and Essential Duties & Responsibilities

• Provide guidance in the development and implementation of processes and procedures to ensure all regulatory compliance guidelines are achieved. 
• Ensures the plant FSQA departments are properly organized and staffed to achieve regulatory compliance and Perdue’s vision. 
• Act as liaison with FSIS District Offices and FSIS Washington DC as needed.
• Be the catalyst for leading continuous food safety and regulatory improvements through effective monitoring of industry and FSIS information and through the use of current and future technology.
• Maintain active participation in industry focus groups in relation to food safety and regulatory matters. 
• Provide leadership in food safety/regulatory management, program development and mentoring of our food safety professionals working at Perdue. 
• Provide leadership and be an active member of major projects and equipment purchase teams to ensure food safety concerns are addressed.
• Provide timely, accurate and relevant food safety/regulatory data and analysis of information as required to ensure Perdue remains in full compliance with regulatory agencies and Perdue internal policies.
• Provide guidance and help further develop KPIs for Sanitation performance and other food safety related plant data and matrixes.
• Provide oversight for Harvest Process Control and Intervention programs to ensure effective pathogen reductions are achieved.

Minimum Education and Experience

BS Degree, or higher, in the area of poultry, meat, or food science with a minimum of 10 years Food Safety experience in Food Manufacturing or Poultry. Masters or Ph.D. in Food Safety or related field a plus.

The ideal candidate will also have:

• Good analytical and communication (both oral and written) skills. 
• Experience and/or practical knowledge in further processing required.
• Must have or complete certification status as Knowledge of poultry/food processing principles; Understanding of management principles and team concepts. 
• General knowledge of plant functions – production, maintenance; warehouse; shipping and sanitation. 
• Strong depth of knowledge in regulatory and microbial interventions needed. 

Environmental Factors and Physical Requirements

When in a plant environment:

• Exposure primarily consists of wet and moist floors which include metal and plastic grating surfaces.
• May be exposed to temperatures of 28 degrees to 100 degrees Fahrenheit with both ambient and 100% humidity.
• May handle product 25 degrees to 50 degrees Fahrenheit.  
• May be exposed to noise ranges of 50 db to 110 db.  
• May be exposed to dust, feathers and all chemicals used in poultry, food, processing facility.  
• Must wear and use protective and safety equipment required for the job as directed by the Company.  
• Occasional exposure to carbon dioxide vapors 10ppm and chlorine less than 20 ppm.  
• Able to stand for several hours.  
• Work may include lifting (up to 50 lbs), reaching, bending, pushing boxes on conveyor assembly. 
• Must be able to travel, at times without warning.