Food Safety Superintendent

Quality Assurance & Food Safety Leadership

Professional Summary

Experienced Food Safety and Quality Assurance leader with a strong background in food science, regulatory compliance, and operational excellence. Skilled in directing FSQA teams, implementing robust food safety systems, driving process improvements, and ensuring adherence to customer, regulatory, and export requirements. Known for strong communication, cross‑functional collaboration, and the ability to lead teams in fast‑paced production environments.

Core Competencies

• Food Safety & Quality Systems (HACCP, SSOP, GMPs)
• Regulatory Compliance & USDA Liaison
• Team Leadership & Workforce Development
• Root Cause Analysis & Corrective Actions
• Process Improvement & Operational Excellence
• Foreign Material Prevention
• Customer Specifications & Claim Reduction
• Audit Preparation & Execution
• Animal Welfare Compliance
• Training & Communication
• Safety Awareness & LOTO Coordination

Professional Experience

Food Safety / Quality Assurance Superintendent II

Technical Services Department

Scope & Responsibilities

• Directed FSQA personnel to achieve food safety, quality, export, and animal welfare objectives.
• Oversaw implementation and maintenance of HACCP, SSOP, and other food safety programs using expertise in food science, meat science, and microbiology.
• Led investigations into food safety and quality processes, ensuring timely completion of improvement projects.
• Participated in Operational Excellence initiatives, contributing to cross‑functional project teams.
• Supervised FSQA Supervisors and supported daily production oversight.
• Identified cost‑reduction opportunities, including foreign material prevention through engineering controls.
• Minimized customer claims by ensuring adherence to product specifications and quality standards.
• Promoted team member safety, reporting unsafe acts and coordinating annual LOTO training.
• Developed and communicated new quality policies and procedures to enhance product and process performance.
• Delivered classroom and hands‑on training to FSQA and operations personnel.
• Maintained strong working relationships with operations teams and regulatory officials, ensuring compliance with all USDA requirements.
• Served as backup for third‑party and customer audit facilitation.
• Supported facility teams with root cause analysis for personnel and processing incidents.
• Ensured customer requirements were met or exceeded through strict adherence to quality programs.
• Communicated quality and specification issues to management to maintain compliance.
• Executed animal welfare and handling programs within facility scope.
• Completed additional assignments as directed by Technical Services leadership.

Working Conditions

• High‑volume production environment
• Exposure to chemicals, machinery, knives, extreme temperatures, and loud noise
• Frequent cross‑department interaction
• 40+ hours per week with occasional weekend work

Education

• Bachelor’s Degree in Food Science or related field (Meat Science, Microbiology, Chemical Engineering, Biotechnology Engineering, Food Engineering, Agricultural Engineering)
  OR
• 5+ years of industry experience

Skills & Qualifications

• Strong written and verbal communication
• Bilingual abilities beneficial
• Independent decision‑making capability
• Ability to manage multiple priorities
• Excellent conflict resolution and interpersonal skills
• High integrity, fairness, and adaptability
• Continuous improvement mindset
• Strong organizational skills and basic computer proficiency
• Reliable attendance and safety record