Find & Apply For Safety Manager Jobs in Fremont, Nebraska

LINCOLN PREMIUM POULTRY JOB DESCRIPTION JOB TITLE

:

HACCP Manager DATE :

9/2026

REPORTS TO :

Sr.

Director of FSQA and STATUS :

Non-Exempt Technical Services

CORE VALUE COMMITMENT

: All employees will demonstrate our culture of commitment to quality, respect for fellow employees and business partners, and responsibility to the environment and our community.

JOB SUMMARY

: Responsible for the development, maintenance, reassessment, validation, and regulatory compliance of the establishment's HACCP, SSOP, and food safety programs. This position provides technical leadership across both shifts and directly supervises the HACCP Specialists.

DAILY DUTIES & RESPONSIBILITIES

: Manage, train, coach, and evaluate the assigned HACCP Specialists across the plant's operating schedules Establish responsibilities, schedules, coverage expectations, and effective handoffs for the HACCP Specialists Ensure consistent execution of HACCP verification, record review, pre-shipment review, and other assigned HACCP activities across both shifts Provide technical guidance to the HACCP Specialists regarding CCP deviations, corrective actions, pre-shipment reviews, record reviews, and other HACCP-related matters Serve as the primary owner of the establishment's HACCP plans, including Poultry Slaughter, Raw Intact, Raw Non-Intact, Heat-Treated Paws, and all other applicable process categories Develop, maintain, and update HACCP plans and their associated components, including:

• Process flow diagrams
• Hazard analysis
• Critical Control Points and critical limits
• Monitoring and verification procedures and frequencies
• Corrective action procedures
• HACCP supporting documentation, team information, related prerequisite programs, plan validation and ongoing verification documentation Conduct and document:
• Reassessments resulting from process changes, following unforeseen events, resulting from deviations or new scientific information, and annual HACCP reassessments
• Food safety evaluations conducted before implementing new products or processes Maintain scientific and technical support for hazard analyses, critical limits, monitoring and verification procedures, antimicrobial interventions, process controls, and other HACCP decisions.

Evaluate biological, chemical, and physical hazards using regulatory and scientific support.

Determine whether an event represents:

• A CCP deviation
• A prerequisite program deviation
• An unforeseen hazard
• A condition requiring HACCP reassessment
• Potential product adulteration Lead complex food safety investigations and root cause analyses Review and approve HACCP corrective and preventive actions Oversee the pre-shipment review program and ensure that all regulatory requirements are met before product shipment Review CCP records, deviations, and associated corrective actions Prepare technical responses to USDA regarding:
• Noncompliance Records
• Memoranda of Interview
• HACCP-related questions
• Regulatory verification findings Develop, review, and maintain FSQA departmental procedures to ensure they remain current and compliant with regulatory, food safety, operational, and customer requirements Manage the HACCP training program and ensure that key personnel are properly trained Maintain the list of HACCP-trained employees and personnel authorized to conduct HACCP record reviews and pre-shipment reviews Evaluate proposed changes involving equipment, antimicrobials, processes, suppliers, labels, and new products before implementation Oversee labeling, label compliance, and label development in the scope of regulatory process Lead regulatory, customer, and third-party audits Communicate HACCP plan updates, reassessments, and significant food safety changes to USDA, as appropriate Support the FSQA Shift Managers when an operational deviation may affect the HACCP system Manage employee performance, attendance, disciplinary matters, and professional development Work directly with Production, Maintenance, Sanitation, Shipping, and USDA during shift-related incidents

REQUIREMENTS OF THE POSITION A

minimum of three years' experience working in food processing plants and/or manufacturing facilities in the scope of FSQA Must be able to evaluate information quickly, identify key issues, and formulate conclusions based on sound, practical judgment and experience Must have a strong sense of personal ownership while maintaining a team-oriented environment Must be able to work effectively in a dynamic and complex environment Must be able to work in loud working conditions, where volume may fluctuate throughout the workday Must be able to pass required physical including demonstrating your ability to lift the required weight for position Must have a current HACCP or GMP certification Must demonstrate the ability to develop and deliver food safety training and HACCP programs including examples of past success Must demonstrate professional oral and written communication skills and the ability to interact well at all levels of the organization Must have and/or be able to obtain PAACO Certification in poultry Ability to stand or walk for an entire 8-hour shift Ability to reflect the values of our company in public settings Ability to work flexible hours as needed Ability to observe, make assessments, and create an effective animal welfare treatment plan Ability to coach and motivate growers and LPP employees A bachelor's degree in food science, biology, nutrition, or a related field is required

PREFERRED EXPERIENCE

Experience in poultry, other meat processing plants, or various agricultural practices is highly preferred Bilingual skills in Spanish are preferred but not required

NOTE:

The information above reflects the general nature of the job duties. From time-to-time additional duties may be assigned. 401(k) 401(k) matching Dental insurance Disability insurance Employee assistance program Flexible spending account Health insurance Life insurance Paid time off Parental leave Vision insurance