Smithfield Foods

  • Food Safety Manager

    Job Locations
    US-NC-Tar Heel
    Food Safety/Quality Assurance
    FLSA Status
    1st Shift
  • Overview

    The position summary states the general nature and purpose of the job. Overall accountabilities are defined in this section.


    The position has direct responsibility for managing the Plant Food Safety and Quality Assurance Department to provide safe, high quality products that meet customer expectations. This role has the overall accountability of ensuring the food safety system is properly written, validated, documented and implemented as directed to ensure USDA and FDA regulatory compliance and the production of safe and wholesome products. This position is accountable for the plant’s Quality System and must provide solid leadership to achieve company, plant, and department goals through various management, evaluation and improvement skills and strategies that improve overall quality and profitability. Is expected to master and implement all Quality Assurance policies and programs and must be able to manage and effectively follow up on multiple projects and assignments. The Plant Food Safety and Quality Assurance Manager reports directly to the Plant Manager, the Corporate Food Safety Manager and the Corporate Quality Assurance Manager.


    Responsibilities and tasks are written as follows:


    Quality and Food Safety Verification and Compliance

    • On a daily basis the employee is responsible for seeing that all Food Safety, Quality Assurance, and Regulatory programs are followed, must make sound decisions and execute quality and food safety oversight.
    • Execute quality objectives through a matrix organization, as well as the adherence and execution of all Smithfield policies and programs associated with Food Safety, Quality, and Regulatory Compliance.
    • Review and scrutiny of all aspects of the food safety system, this includes, but is not limited to reviewing the production process during operations and reviewing the food safety paper work.
    • Revise and update food safety and quality programs and procedures as directed.
    • Position will document the plant’s corrective/preventive actions taken in response to any non-compliance record written by FSIS personnel.
    • Prepare and handle weekly plant USDA meetings.

     Food Safety and Quality Improvement

    • Prevent HACCP, SSOP and process or product failures by working with Food Safety and Quality Assurance staff members and Operations to drive continuous improvement of product quality through developing food safety and quality plans, process controls, attention to process and specifications, food safety and quality training.

     Sanitation and Food Safety

    • Employee is responsible for insuring that operational and pre-operational sanitation is acceptable, as well as implementing and developing necessary verification activities including micro sampling to verify the effectiveness of sanitation.
    • Manage daily activities, in-depth training and development of the Food Safety and Quality staff members.
    • Document corrective actions and follow-up as necessary and conduct GMP and Sanitation audits.
    • Execute response to negative micro and Shelf Life data to drive continuous improvement, by auditing and scrutinizing the level of equipment cleanliness prior to the start of operations. Includes, but not limited to meetings with the sanitation supervisor and solving sanitation problems.


    • Creates and maintain SQF Quality Plan.
    • Completes reassessments of SQF Quality Plan if
      • Addition or removal of processing steps.
      • Introduction of new product with processing steps not in currently included in Quality Analysis.
      • At a minimum SQF Quality Plan is reassessed annually.
    • Oversees the development, implementation, review and maintenance of the SQF System, including food safety fundamentals outlined in 2.4.2, the food safety plan outlined in 2.4.3 and the food quality plan outlined in 2.4.4;
    • Takes appropriate action to maintain the integrity of the SQF System.
    • Communicates to relevant personnel all information essential to ensure the effective implementation and maintenance of the SQF System.

     Personnel Management

    • Direct oversight and delegation of Food Safety and Quality requirements to appropriate direct reports to ensure all performance goals are being achieved.
    • Employee must provide solid leadership and effectively manage staff members so quality and personal objectives are met. Employee is responsible for managing HR duties, performance plans, work schedules, vacations, assignments, and special projects as well as training and personnel development for staff.


    • In the absence of key personnel the employee’s supervisor or qualified designee (one that has been trained in the key employee's duties) is responsible to complete or delegate the completion of all required tasks and responsibilities.

     The above statements are intended to describe the general nature and level of work being performed by people assigned to this job. They are not intended to be an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. May perform other duties as assigned.


    To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals to perform the essential functions.

    • Bachelor’s degree from a regionally accredited four-year college or university and 5+ years’ experience in the food industry; or equivalent combination of education and experience.
    • Minimum of 2+ years’ experience in a position of leadership to include team development and management, required.
    • Knowledge and understanding of quality assurance principles, food science and meat processing, SPC and statistics; preferred.
    • In-depth understanding of microbiological testing and limited chemistry testing.
    • Knowledge of various pathogens and microbes associated with food production.
    • Hands on experience conducting microbiological testing of meat and poultry products.
    • Comprehensive knowledge of USDA, FSIS, HACCP, and SSOP requirements.
    • UDSA/HACCP Certified, preferred.
    • SQF Certified Expert, preferred.
    • Knowledge of Database software; Internet software; Spreadsheet software and Word Processing software.
    • Excellent oral and written communication skills.
    • Ability to uphold regulatory, company and customer standards.
    • Ability to respond to common inquiries or complaints from customers, regulatory agencies, or members of the business community.Knowledge of Database software; Inventory software; Manufacturing software; Spreadsheet and Word Processing software and SAP.
    • Must be able to travel up to 10% of the time.
    • May be required to work long hours and weekends.

    Supervisory Responsibilities

    • Provides leadership and guidance to employees in the Food Safety Department.
    • Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
    • Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and assisting in providing appropriate resolutions.

    Physical Demands

    The physical demands described here are representative of those an employee should possess to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

    • Occasionally lift and/or move up to 50 pounds
    • Specific vision includes close vision, distance vision, and ability to adjust focus.
    • Frequently required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear.

    Work Environment

    The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

    • Office and plant setting. The plant environment will include wet or humid conditions (non-weather related), extreme cold and heat (non-weather related), working near moving mechanical parts, exposure to fumes or airborne particles, and chemicals.
    • Noise level in the work environment is usually moderate but can be loud when in the production area.

    EEO/AA Information

    Smithfield is an Equal Opportunity/Affirmative Action (EEO/AA) Employer.  All qualified applicants will receive consideration without regard to race, color, national origin, sex, sexual orientation, gender identity, religion, age, status as a protected veteran, status as an individual with disability, or any other protected group status or non-job related characteristic as directed by law.


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