Duties
Writes Standard Operating Procedures (SOP) and One Point Lessons (OPL) to facilitate knowledge transfer and enhance regulatory capability and capacity.
Provides leadership and technical assistance to operations by management of food safety and compliance systems.
Instills regulatory awareness and commitment.
Responsible for monitoring and maintaining the company food safety programs.
Performs and ensures required training is maintained.
Must obtain knowledge and be trained as a HACCP Coordinator with certificate.
Facilitate regulatory visits and inspections.
Manages preparation and facilitation of BRC, HACCP, CSWA, Social Compliance, Organic, and any other certification audits.
Preparation of finished product certification submissions.
Assist in maintaining the corrective and preventive action program.
Responsible to assist in establishing internal sanitation and housekeeping and monitoring them via GMP inspections.
Responsible for the recall program, including the execution of mock recalls and any recalls if necessary.
Update communication/performance boards, communicate/participate in Safety inspections, GEMBA walks (observe, engage & improve), BRC reviews and other reviews/audits as assigned.
Act as document control manager for the winery; oversee document routings, amendments or changes.
Ensure all documents are HACCP, BRC and CSWA ready, to be audited on any day.
Lead BRC, Customer, Supplier and regulatory audits.
Perform HACCP/SSOP training for hourly and salaried employees annually or as needed
Provide technical expertise around prerequisite programs, verifications and operational inputs
Responsible for regulatory updates and how they apply to current production.
Support, maintain and write policies and procedures as needed
Serve as lead auditor for internal audits and schedules the internal audits with other team members.
Maintain approved vendor list and ensure all documents are renewed annually
Have the ability to perform Pre-shipment reviews, recalls, and traceability tasks.
May perform other duties as assigned.
Skills
Strong knowledge of safety regulations and standards
Excellent communication skills, both written and verbal
Attention to detail and ability to analyze data
Ability to conduct thorough inspections and identify potential hazards
Strong problem-solving skills and ability to recommend effective solutions
Ability to work independently as well as collaboratively with cross-functional teams
Experience
· Four Year College degree
Minimum Winery related experience of 2 years
(HACCP) Hazard Analysis Critical Control Points
(GMP) Good Manufacturing Practices
(SOP) Standard Operating Procedures
(BRC) British Retail Consortium
To include implementation, verification, document control and auditing experience.