Food Safety Manager plans and manages food safety programs and processes to meet all company, federal, state, provincial, and local required standards. Develops easy-to-understand content and delivers training for safety procedures. Being a Food Safety Manager maintains plant sanitation standards and processes to reduce food safety risks. Conducts food safety audits to identify deviations from standards. Additionally, Food Safety Manager documents and follows up on corrective actions. Collects data and compiles reports that reflect trends and that identify potential problems. Collaborates with cross-functional teams to instill a safety culture in the organization. Utilizes HACCP, GMP, and other industry standards, principles, and methods. Typically requires a bachelor's degree in food science, related field, or equivalent. Frequently requires certification in Hazard Analysis and Critical Control Points (HACCP). Typically reports to a director. The Food Safety Manager manages subordinate staff in the day-to-day performance of their jobs. True first level manager. Ensures that project/department milestones/goals are met and adhering to approved budgets. Has full authority for personnel actions. To be a Food Safety Manager typically requires 5 years experience in the related area as an individual contributor. 1 - 3 years supervisory experience may be required. Extensive knowledge of the function and department processes.