Maintain and improve programs including HACCP / Food Safety Plans, SSOPs, sanitation programs, SOPs and Work Instructions, GMPs, allergen control, supplier and Ingredient Controls, traceability and lot control, recall and mock recall programs, preventive controls, environmental monitoring, product hold and release procedures, Corrective and Preventive Action (CAPA). This position will oversee quality and food safety systems supporting both fresh/refrigerated products and Ready-to-Eat (RTE) products, with particular emphasis on developing, implementing, validating, and continuously improving the plant's food safety management systems.