FSQ Lead - Michael Foods Inc.

Business Unit Description:

Michael Foods, Inc. is a leader in the food processing and distribution industry with business in egg products, refrigerated grocery and potato products. We offer exciting job possibilities throughout our organization where you can enhance your career, sharpen your talents and make an impact. Join our company and be part of an innovative team that’s First in Food.

Location Description: Michael Foods, Inc. located in Norwalk, Iowa is a southern suburb in the Des Moines, Iowa metropolitan area. We are known for knowing our neighbors and enjoying a great quality of life! Our location produces high quality precooked egg patties as well as various French Toast products. Responsibilities:

SUMMARY:

The purpose of the Food Safety & Quality Lead is to support the facility’s food safety and quality system. The effective execution of our monitoring and verification requirements ensures finished products adhere to their specifications and meet our customer’s expectations. All of Michael Foods, the customers and the public will benefit from the work done by leads who ensure safe, compliant quality products.

This position has the responsibility to comply with Safety work rules at all times as well as an obligation to reinforce Safety as a Core Value. Ensures that all policies, procedures and activities, related to Food Safety & Quality, are followed and complied with uniformly, in an effort to reduce product and process variability.

DUTIES AND RESPONSIBILITIES:

1. Support and provide direction for FSQ processing and precooked department technicians, including scheduling of work assignments, communication and resolution of food safety and quality non-conformances.
2. Effectively train FSQ and production personnel on monitoring and verification procedures for Food Safety (Preventive Controls – Supply Chain, Allergen, Process, Sanitation & Recall, Pre-Operational Inspection, Operational Sanitation, Food Defense, Labeling, etc.) and Food Quality (Weights, Dimensions, Coding, Sensory, Analytical Methods for Egg Solids, Salt Content)
3. Perform all routine & non-routine FSQ department food safety and quality calibration, monitoring and verification tasks.
4. Perform periodic direct observations of critical food safety and quality monitoring and verification tasks and correct non-conformances.
5. Participate in facility food safety/quality inspections, in-process inspections, mock recall, label and food safety plan internal audits exercises as required.
6. Act as a liaison between FSQ technicians and the sanitation, receiving, production, distribution and maintenance departments.
7. Prepare and communicate schedule FSQ shift reports.
8. Trends and reports pre-operational, ATP & FPQ incident data to FSQ department for evaluation.
9. Assist in drafting, revision, and maintenance of plant standard operating procedures.
10. Communicate food safety and quality non-conformances to FSQ management and production departments.
11. Assist and track the completion FPQ Incident Reports and Corrective Action Database to ensure corrective actions are implemented and verified to be effective.
12. Support in the investigation and resolution of environmental findings through observations, swabbing and internal audits of critical processes.
13. Support the investigations of customer concerns or other quality related deviations to determine root cause and appropriate corrective actions.
14. Assist in the management of quality hold activities, including non-conforming product inventories.
15. Assume personal responsibility to ensure a safe and healthy workplace for everyone. Adhere to all safety policies and procedures and incorporate safety and healthy in all jobs and tasks.
16. Adhere to Quality work practices, follow all GMP’s, maintain sanitary conditions and ensure that product quality is maintained. Report to management any conditions or practices that may adversely affect food safety and quality.
17. Ensure regulatory compliance at all times.
18. Perform other duties as assigned.

Qualifications:

EDUCATION AND EXPEREINCE REQUIRED:

EDUCATION & EXPERIENCE:

High school diploma or general education degree (GED) or equivalent.

LANGUAGE SKILLS:

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups, customers/vendors or employees of the organization.

MATHEMATICAL SKILLS:

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

LICENSES, CERTIFICATES, REGISTRATIONS:

*

OTHER SKILLS AND ABILITIES:

Specific skills and abilities required that are not included in other sections:

1. H.S. diploma required, and bachelor’s degree is recommended.
2. Proficient communication skills across various departments.
3. Knowledge of company and regulatory policies, procedures and philosophies.
4. Proficient organizational and time management skills.
5. Demonstrated knowledge of Good Manufacturing Practices (GMP’s) and ability to coach/train others on GMP’s.
6. Basic proficiency using computer programs (MS Office) for collecting and analyzing data, and writing procedures and reports.
7. Demonstrated proficiency in critical thinking and problem-solving.
8. Ability to participate in cross-functional teams.
9. Data collection, analysis, and reporting skills.

1. Basic administrative duties.
2. Ability to operate specific equipment or tools
3. Ability to type or take shorthand and speed required
4. Skill in working with computers and experience with spreadsheet and word-processing software.
5. Familiarity with special terminology such as legal, medical, or scientific terms

PREFERRED EDUCATION, EXPERIENCE AND SKILLS:

N/A

PHYSICAL REQUIREMENTS:

Physical Job Description Michael Foods Inc.

Identifying Information

Job Title

Note: In terms of a workday, “Occasionally” equals 1% to 33%; “Frequently” 34% to 66%; “Continuously” 67% to 100%.

In a work day, Employee must: (Check full capacity for each activity) Sit No 1 2 3 4 5 6 7 8 9 10 12 (Hrs) Stand No 1 2 3 4 5 6 7 8 9 10 12 (Hrs) Walk No 1 2 3 4 5 6 7 8 9 10 12 (Hrs)
Employee’s job requires	Not at all	Occasionally	Frequently	Continuously	Comments
Bend / Stoop		X
Squat		X
Crawl	X
Climb Heights		X
Reach above shoulder level		X
Crouch	X
Kneel		X
Balance	X
Push / Pull	X
Employee’s job requires he/she carry:	Never	Occasionally	Frequently	Continuously	Comments
Up to 10 Lbs.
11 - 24 Lbs.
25 - 34 Lbs.
35 - 50 Lbs.			X
51 - 74 Lbs.
75 - 100 Lbs.
Employee’s job requires he/she lift:	Never	Occasionally	Frequently	Continuously	Comments
Up to 10 Lbs.
11 - 24 Lbs.
25 - 50 Lbs.			X
51 - 74 Lbs.
75 - 100 Lbs.

Job requires employee use feet for repetitive movements as in operating foot controls:

Right

Yes

No

Left

Yes

No

Both

Yes

No

Job requires employee use hands for repetitive action such as:

Simple Grasping			Firm Grasping		Fine Manipulating		Keying
Right	Yes	No	Yes	No	Yes	No	Yes	No
Left	Yes	No	Yes	No	Yes	No	Yes	No

Employee’s Job Requires:			Comments
Being around moving machinery	Yes	No
Exposure to marked changes in temp. and humidity	Yes	No
Driving automotive equipment	Yes	No
Exposure to dust, fumes and gases	Yes	No

Job requires Employee to use head and neck in:

Static Position

Yes

No

Frequent Flexing

Yes

No

Frequent Rotating

Yes

No

The above statements are intended to describe the general nature of the work and may not include all of the duties required of the position.