Organization: Johnsonville
Date Posted: 4/17/2020
Location: Sheboygan Falls, WI
Type of Position: Full Time
Required Education: Bachelors Degree; Masters Degree Preferred in Food Science, Meat Science, Microbiology, or related field



Johnsonville has an opportunity for a Food Safety/Quality Coordinator to join our Harvest/Fresh Sausage Team. In this role you will be a resource, teacher and mentor to the Johnsonville fresh network. Your passion for continuous improvement efforts will enable Members in the organization to meet the goals of making gold standard products. This role is perfect for an individual who has a track record of developing members, improving and expanding the scope of their responsibilities and wants to continue to grow and be challenged.


  • Using the Johnsonville Way, work with members to strategically coordinate continuous improvement efforts and programs related to food safety and quality processes and systems for harvest and fresh sausage processing, including defining performance measures
  • Identify trends and process variation in conjunction with the harvest/fresh sausage team; be a resource to Johnsonville plants for corrective actions to optimize the safety and quality of products
  • Keep harvest/fresh plants updated on regulatory issues
  • Be an active member of the foreign animal disease team
  • Coach the company Sanitarian, Quality Sensory team and the Global Laboratory Coordinator
  • Provide support for all third-party audits
  • Use your technical expertise to educate members on food safety and quality applications and systems
  • Lead fresh quality team, pathogen reduction team and gold standard teams
  • Develop future leaders as a pipeline for future food safety and quality roles and/or operational leadership positions
  • Utilize your auditing skills to assist on supplier, copacker and internal audits, minimizing risk
  • Lead capital pipeline planning efforts for the food safety and quality area, working with impacted facilities
  • Back up the RTE Food Safety Quality Coordinator


  • Bachelor’s Degree in Food Science, Meat Science, Microbiology or related field
  • Experience in food required; meat/poultry processing and harvest preferred
  • Knowledge and understanding of food safety, HACCP systems, USDA/FDA, Animal Handling and Welfare programs and regulatory requirements and have established regulatory relationships
  • Proficiency in Microsoft Suite required
  • Understanding of Safe Quality Food program preferred•
  • Experience with fresh product shelf life and microbiology
  • Knowledge of continuous improvement processes (Six Sigma, Lean Manufacturing, etc.)
  • Experience working in SAP Business Operating System desired
  • Proficient with data management and Statistical Process Control
  • Strong analytical and problem-solving skills
  • Project management and team leadership skills



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