GWSI Food Safety 1.1 Food Safety Policy 1.2 Food Safety Management 1.3 Food Safety Management Methodology 1.3.1 Food Safety Reporting Structure 1.4 Defined Blackout Periods 2.1 Corporate Organizational Structure 2.2 Job Descriptions 2.2.1 Chief Executive Officer (CEO) Job Description 2.2.2 Chief Customer Officer (CCO) Job Description 2.2.3 Customer Service Representative (CSR) Job Description 2.2.4 Class A Driver Job Description 2.2.5 Diesel Mechanic Job Description 2.2.6 Facility Custodian Job Description 2.2.7 Forklift Operator Job Description 2.2.8 Logistics Coordinator Job Description 2.2.9 Office Administrator Job Description 2.2.10 President Job Description 2.2.11 Security Guard Job Description 2.2.12 Vice President Job Description 2.2.13 Yard Jockey Job Description 2.2.14 Food Defense Coordinator (FDC) Job Description 2.2.15 Preventive Controls Qualified Individual (PCQI) Job Description 3.1 Food Safety Audit Procedures 3.1.1 Annual Audit of Procedures 3.2 Regulatory Agency, Sampling, and Official Visits Procedure 3.3 Warehouse Inspection 3.3.1 Warehouse Inpsection Form 3.3.2 Long-Term Warehouse Inpsection Form 3.3.3 Warehouse Inspection Procedure 4.1 Customer Communications Flowchart 4.2 General Business Operations Flowchart 4.3 Customer Complaint Program 4.3.1. Customer Complaint Report 5.1 Housekeeping Log 5.1.1 Housekeeping Log - GWSI Charleston 5.1.2 Housekeeping Log - GWSI Chester 5.1.3 Housekeeping Log - GWSI Jacksonville 5.1.4 Housekeeping Log - GWSI Langhorne 5.1.5 Warehouse Cleaning Schedule and Procedures 5.2 Pest Control Program 5.3 Storage Practices and Conditions 5.4 Chemical Control Program 6.1 Food Safety Plan - GWSI Charleston 6.2 Food Safety Plan - GWSI Chester 6.3 Food Safety Plan - GWSI Jacksonville 6.4 Food Safety Plan - GWSI Langhorne 6.5 Allergen Control Procedures 6.5.1 Allergen Identification, Handling, Storage, and Clean Up 6.5.1.1 Allergen Identification, Handling, Storage, and Clean Up Training 6.5.2 Allergen Control Procedures - GWSI Charleston 6.5.3 Allergen Control Procedures - GWSI Chester 6.5.3 Allergen Control Procedures - GWSI Jacksonville 6.5.5 Allergen Control Procedures - GWSI Langhorne 7.1 Crisis Management Plan 7.1.1 Contaminated/Damaged Food Product Rejection Procedure 7.2 Mock Recall Procedures 8.1 Product Traceability Program 9.1 Trainnig Program 9.2 Training Checklist 9.3 Employee Health and Hygiene Guidelines 9.4 Product Contact with Blood and Bodily Fluids 9.4.1 Product Contact with Blood and Bodily Fluids Training 10.1 Damaged Bag Tote Handling Procedure 10.1.1 Receiving Damaged Tote Process 10.2 Risk Assessment Verify Outbound Seal 10.3 LTL Receiving Process 10.4 Order Out Cargo Process 10.4.1 Food Commodity Outbound MU Inpsection Procedure 10.5 Receiving Procedures 10.5.1 Receiving Cargo Process 10.6 Facility Equipment Maintenance 10.7 Tobacco and Nicotine Policy 10.8 Broken Glass, Brittle Plastic, Ceramic Procedures 10.8.1 Broken Glass, Brittle Plastic, Ceramic (GBC) Audit Form 10.9 Trailer Inspection Report 2.2.14 Food Defense Coordinator (FDC) Job Description
Develop, implement, and maintain a comprehensive Food Defense Plan that meets FSMA regulatory requirements.
Conduct Mock Recalls to assess and confirm company facilities are compliant with all tracking and record keeping requirements as defined by the Food Safety Program.
Conduct and document Vulnerability Assessments (VAs) to identify actionable process steps where intentional adulteration could occur.
Identify and implement mitigation strategies and monitoring procedures for vulnerable process steps.
Perform regular Food Defense Plan reanalysis (at least annually or when significant industry standard changes occur).
Lead Food Defense Team meetings and ensure cross-departmental participation and buy-in.
Develop and deliver training programs for employees on food defense awareness, mitigation strategies, and site-specific procedures.
Monitor compliance with food defense policies and conduct routine internal assessments and audits.
Prepare documentation for and participate in regulatory inspections, third-party audits, and customer visits.
Stay current with food defense threats, emerging risks, and industry best practices through ongoing education and industry engagement.
Up to date knowledge of Food Safety Industry Standards in order to implement, maintain, and update the company’s Food Safety Program.
Superior process improvement skills.
Strong written and oral communication skills.
Strong business partnering and interpersonal skills.
Proven ability to build and manage successful teams.
Organized, flexible, and easily adaptable to changing conditions.
Ability to develop and successfully execute strategy.
Ability to work well in high-pressure situations to meet deadlines.
Bachelor’s degree in Food Science, Food Safety, Criminal Justice, or a related field (or equivalent experience).
2–5 years of experience in a food safety, quality assurance, or security role within the food industry.
Completion of FDA-recognized Food Defense training.
Knowledge of FSMA regulations, particularly 21 CFR Part 121 (Mitigation Strategies to Protect Food Against Intentional Adulteration).
Experience developing and maintaining regulatory documentation and SOPs.
Excellent analytical, organizational, and communication skills.
Ability to work independently and as part of a cross-functional team.
Experience with GFSI-certified food safety schemes (e.g., SQF, BRC, FSSC 22000) and their food defense requirements.
Familiarity with physical security measures and personnel monitoring systems.
Incident response or crisis management training is a plus.
Bilingual (English/Spanish or other) is a plus, depending on workforce.