Summary

The Food Safety Director of Microbial Process Controls for our Further Processing plants reports directly to the Vice President of Food Safety and Quality for Prepared Foods and is accountable for directing the effective oversite and management of Prepared Foods Micro Intervention Programs and associated practices to ensure expected microbial performance is achieved to meet all USDA FSIS Regulatory Food Safety requirements associated Listeria regulations. This position is to be based at either the Perry, GA facility or the Concord, NC with considerable travel to regionally based plants (50-60% travel).

Principal and Essential Duties & Responsibilities

• Directs the development and implementation of Listeria program & process controls, procedures, implementation, monitoring and trending that includes sanitation effectiveness and program elements
• Is the functional leadership oversight for Food Safety and Quality programs at prepared food locations
• Evaluates Internal and USDA Microbial results to determine if and when intervention application methods or controls are needed to maintain expected performance.
• Provide Continuous Improvement leadership around the optimization of intervention programs to remain competitive while ensuring all Food Safety needs are being met. Engineered Controls, new technologies and chemistries being a core part of the solution.
• Will represent Perdue and maintain active participation in Industry focus groups in relation to Food Safety and Regulatory matters. 
• Provides directional leadership in Food Safety/Regulatory and Quality management, program development and mentoring of our Food Safety professionals working at Perdue. 
• Provides Direct FSQA Leadership on major projects and equipment purchases within Prepared locations.
• 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 executive leadership oversight of all projects related to Listeria interventions.
• Provide FSQA executive oversight and direct support of the VP, operations, Further Processing and all FP locations companywide. 

Experience Requirements

BS degree or higher in the area of Poultry, Meat, or Food science with a minimum of 10+ years Food Safety experience in Meat or Poultry. 

• Excellent analytical and communication (both oral and written) skills.
• Managerial leadership experience in further processing required.
• Must have or complete certification status as Certified Food Safety Manager or equivalent and HACCP.
• Knowledge of poultry/Food processing principles; understanding of management principles and team concepts.
• Full 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.