Food Safety & Quality Assurance NSIS Associate

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A great job-and a great future-awaits you at Smithfield Foods. We are an American food company with a leading position in packaged meats and fresh pork products. We're looking for motivated people who want to join our team and grow lasting and meaningful careers with us. Apply Now!

A great job-and a great future-awaits you at Smithfield Foods. We're an $18 billion U.S. food company with nearly 60,000 employees worldwide. We're looking for motivated people who want to join our team and grow lasting and meaningful careers with us. Join our family today. Apply Now!

Our team members receive industry-competitive salaries and are eligible for great benefits packages:

• Competitive Pay

• Eligible for Overtime Pay

• Comprehensive Health Insurance, Retirement Benefits and More

• Education benefits available to full and part time Smithfield team members on their first day of employment.

In addition, we offer opportunities for career growth, professional development, and tuition assistance.

As part of our FS/QA team, you would conduct routine sanitation checks, ensuring that HACCP and USDA regulations are strictly enforced. You will be responsible for ensuring that we are able to safely deliver the best Smithfield, Eckrich, Nathan's Famous, or any of our product brands to customers and consumers.

This position is responsible for performing NSIS procedures. The New Swine Inspection System (NSIS) was developed by the Food Safety and Inspection Service (FSIS) to produce a flexible, more efficient, fully integrated meat inspection system. The NSIS system, in contrast with the traditional inspection system, grants more control for food safety to the business establishment. USDA personnel are still present onsite and focus on carcass and verification system activities. with Agency personnel focusing on carcass and verification system activities. The NSIS sorter conducts all the necessary inspections of live hogs, heads, carcasses, and viscera. The NSIS Associate is responsible for identifying and controlling potential food safety hazards occurring from pathological conditions in these items and contamination occurring during processing.

Verification and Compliance

• Maintains quality objectives and specifications for live hogs, heads, carcasses and viscera through sampling of product, inspection of production methods and protocols, identifying compliance concerns, , implementing corrective actions, and documenting all of the above precisely and accurately.

• Conducts routine verifications and inspections to prevent customer complaints and claims through metal detector process, cooking of product and chilling type checks.

• Responsible for identifying and alerting management of non-compliant procedures or product that may result in stopping the production process or removing product for rework as required.

• Works with other departments to implement procedural changes to remedy the cause of any non-compliance as quickly as possible.

• Interprets customer and sales specifications and assesses whether product meets those specifications (ie: product appearance, color, texture, etc).

• Develops and fosters a strong working relationship with plant management, production employees and the USDA.

Food Safety and Quality Improvement

• Plans and implements corrective actions needed based on observations of product deficienciesfor negative micro or shelf-life data in their area of responsibility with an eye toward improvement.

• Utilizes technical knowledge and skills to sample product, prevent food safety violations, and identify the root causes of process or product failures, with the goal of continuously improving product quality.

• Activities will include Quality Assurance program management, training line and other Quality Assurance employees in quality functions, daily product shows, assessing specs and updating Operations, monitoring giveaway and yields for opportunities.

HACCP (Hazard Analysis and Critical Control Points) Programs

• Assist in development, implementation of, and compliance with, HACCP programs and compliance with HACCP programs that support the safe handling of food by recording and analyzing critical data to track product through the plant.

• Properly reviews and scrutinizes all aspects of the food safety system and meat production processes to ensure the safety of food products.

USDA Regulatory Requirements

• Ensure compliance with USDA regulatory requirements for Food Safety.

• Assists with revisions and updates of food safety programs and procedures, including the annual reassessment of all programs.

• Ensures product meets definitions of RTC pork.

• Clearly and effectively communicate with USDA officials and Plant Management on technical issues and complete/verify necessary inspection documentation.

Sanitation Checks

• Conducts pre-operation sanitation checks to ensure all pre-operation sanitation has been performed correctly.

• Determines the need for re-sampling of equipment and communicates information to sanitation and plant personnel. Conducts follow up to ensure the sampling was properly completed.

• Recognize and identify diseases, consumer concerns, and contamination in pork/swine in compliance with Federal Regulation, Directives, and Guidelines.

• Monitor and communicate with helpers to ensure that the correct tag and marking is used to identify carcass/swine pathology and other carcass inspection issues.

Reporting Deficiencies

• Communicates findings regarding food safety deficiencies to Plant Food Safety Supervisor and provides feedback and recommendations.

• Assists with training plant employees regarding food safety deficiencies and the corrective actions as needed.

• Works with other departments to implement procedure changes, based on predetermined specifications, involving raw materials and finished goods to remedy the cause of any non-compliance as quickly as possible.

• Ability to interpret customer and sales specifications and apply subjective quality decisions to product (ie: product appearance, color, texture, etc).

• Utilize technical knowledge to prevent and identify the root cause of process or product failures.

• Continuous improvement of product quality through attention to process expected.

• Additional duties as assigned.

Absence

• 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 for completing or delegating the completion of all required tasks and responsibilities 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 accommodation may be made to enable individuals to perform the essential job functions.

• Bachelor's degree (B.A.) in Biochemistry, Food Science, Food Manufacturing, or related field from an accredited four-year college or university and minimum 2+ years' experience in food safety or quality assurance required.

• English proficiency is required, including the ability to complete required applicable forms in English, the ability to write routine reports and correspondence, strong oral communication skills, and the ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

• Knowledge and understanding of quality assurance principles, food science and meat processing.

• A high level of technical expertise, ownership and practical knowledge of all Quality Assurance and regulatory programs

• Ability to read, create, revise and interpret technical documents such as quality specifications, safety rules, operating and maintenance instructions, and procedure manuals.

• Ability to use exposure monitoring equipment and to interpret and communicate results.

• Ability to work on the internet and to use spreadsheet, presentation and word processing software.

• Ability to uphold regulatory, company, and customer quality control and food safety standards.

• Knowledge of Database software; Inventory software; Manufacturing software; Spreadsheet and Word Processing software; QMS system and SAP; preferred.

• Excellent planning and organizational skills with demonstrated multi-tasking and project management skills.

• Ability to be respectful, approachable and team-oriented while building strong working relationships and contributing to a positive work environment.

• Must be able to follow written/verbal directions and apply previously determined corrective action when deviations are identified.

• Ability to write routine reports and correspondence.

• Ability to use exposure monitoring equipment, interpret and communicate results.

• Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

• Ability to work on the internet, Spreadsheet, Presentation and Word Processing software.

• Comprehensive experience and understanding of USDA Rules and Regulations

• 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.

• Strong decision making and problem-solving skills.

• Ability to work well with others in fast paced, dynamic environment.

Preferred Skills

• 2+ years' experience (Harvest processing, USDA inspector, or FSQA) in a related field, preferred.

• Comprehensive knowledge of USDA, HACCP, and SSOP requirements

• Working knowledge of meat processing industry

• HACCP Certified

• SQF Certified Expert

• Bilingual Preferred.

The work environment characteristics and physical demands 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.

• 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.

• Ability to lift and/or move up to 50 pounds.

• Ability to perform repetitive tasks and stand for prolonged period of time.

• Specific vision includes close vision, distance vision, and ability to adjust focus.

• Exposed to temperatures ranging from below 40 - above 90 degrees, working in warm and cold area simultaneously.

• Continually stand and use hands to handle or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear.

• Some responsibilities will require work in livestock areas with and around live animals.

• May be required to work long hours and weekends.

EEO Information

Smithfield is an equal opportunity employer committed to workplace diversity. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, national origin, age, gender identity, protected veterans status, status as a disabled individual or any other protected group status or non-job characteristic as directed by law.

If you are an individual with a disability and would like to request a reasonable accommodation for any part of the employment selection process, please call us at 757-357-1595.