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 2.2.15 Preventive Controls Qualified Individual (PCQI) Job Description
Work with the Food Defense Coordinator to maintain the facility’s Food Safety Plan, including hazard analysis, preventive controls, monitoring, verification, and corrective actions.
Conduct hazard analysis and identify critical points where preventive controls are needed to mitigate food safety risks.
Validate and verify preventive controls, including process, allergen, sanitation, and supply-chain controls.
Review and update the Food Safety Plan as needed, particularly when changes in processes, ingredients, or products occur.
Conduct and document corrective actions and root cause analyses in the event of deviations or non-conformances.
Ensure compliance with FSMA, FDA, USDA, and other relevant food safety regulations.
Train and mentor staff on food safety protocols, GMPs, and preventive controls.
Prepare for and participate in third-party audits and regulatory inspections.
Maintain accurate and up-to-date records as required by law and internal quality systems.
Collaborate with cross-functional teams (production, sanitation, quality, supply chain) to ensure food safety practices are effectively integrated into daily operations.
Superior record keeping and analytical skills required to maintain compliance with 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.
Must be a Preventive Controls Qualified Individual, as defined by FSMA (completed an FDA-recognized training course such as the FSPCA PCQI course).
Strong working knowledge of HACCP, FSMA, GMPs, and food safety regulations.
Experience with audits (FDA, USDA, GFSI, SQF, BRC, etc.) is a plus.
Excellent attention to detail and documentation skills.
Strong communication and leadership abilities.
Proficiency in Microsoft Office and food safety/quality management systems.
Bachelor’s degree in Food Science, Microbiology, Biology, or a related field preferred.
Knowledge of sanitation standard operating procedures (SSOPs).
Experience with foreign supplier verification programs (FSVP).
Bilingual (English/Spanish) a plus.