Reporting to the Quality Assurance Manager, the BRC Specialist is responsible for ensuring the maintenance of the BRC requirements by verifying implementation of the BRC food safety standard.
The following list of duties and responsibilities of the BRC Specialist is not intended to be an all-inclusive list of the job described; rather they are intended only to describe the general nature of the job. Under the supervision of Quality Assurance management, the BRC Specialist shall:
Assure the proper implementation of the BRC requirements, by monitoring of the BRC standards, comparing BRC requirements to processes in production and surrounding areas.
Work cooperatively with operations personnel to ensure maintenance of BRC standards, including documentation and practical applications.
Work cooperatively with operations personnel to resolve any found non-compliances, including implementation of preventive measures.
Lead the Internal Audit Team.
Verify compliance with the implementation of the main BRC requirements: Senior Management Commitment, HACCP Plan, Recall Program, Quality Management System and Pre-requisite Programs.
Perform risk analysis of processes, including but not limited to those required by BRC standard.
Perform data analysis to detect and address significant trends as applicable.
Responsible for self-assessments to verify compliance with USDA and BRC requirements. Responsible verify subsequent corrective actions and preventive measures.
Monitor proper compliance with facilities’ documentation requirements, including BRC requirements. Perform internal BRC audits.
Assist in BRC certification audit.
Meet or exceed USDA and BRC requirements.
Assist in other functions in QA department as needed (including pre-operational inspection, QA technician and laboratory functions, etc.)
Understand and apply safe work practices and principles. Ask questions if unsure.
Identify potential hazards and either work to remedy them (if possible) or bring them to supervisor’s attention for action.
Bring a ‘safety first’ attitude to work.
Key Skills and Competencies:
Strong organizational and communication skills
Proven leadership skills
Ability to work independently with minimal supervision
Ability to multitask and coordinate a variety of projects
Proficient in Microsoft Office
Background in basic statistical analysis
Bachelor’s Degree in Animal/Food Science or other relevant science degree.
Experience in quality assurance or auditing/inspection preferred, but not required.
Familiarity with BRC standard or other GFSI standard a plus.
Ability to speak, read, and write in English language required. Bilingual (English/Spanish) a plus.
The hours and days of work are established as needed by operations and at the discretion of management and may be adjusted (increased or decreased) by management as required. Must be able to work flexible schedule as necessary. Protective equipment is provided. Exposure includes:
Very cold temperatures (32° – 36° F)
High noise levels.
Work in close proximity to industrial equipment, saws, conveyors, forklifts, and mechanized equipment.
Wet and slippery floors
Variety of odors
Hours of work may exceed 12+ hours per day
Exposure to products of beef and pork
Frequent reaching, standing, lifting, bending, or stooping
The preceding job description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualification required of employees assigned to this job.