Food Safety & Quality Assurance NSIS Supervisor
Smithfield Foods, Monmouth, IL, United States
The Value You’ll Bring
Step into a key role on our Food Safety & Quality Assurance (FS/QA) team, where you’ll ensure our products—like Smithfield, Eckrich, and Nathan’s Famous—meet the highest safety and quality standards. You'll conduct routine sanitation checks, enforce HACCP and USDA regulations, and use your technical expertise to track products from start to finish. When issues arise, you’ll take the lead in developing corrective actions that keep our operations running safely and smoothly.
As an NSIS (New Swine Inspection System) Supervisor, you’ll ensure compliance in our barn and harvest areas through accurate inspections, documentation, and oversight of the entire swine inspection process. You’ll train and lead NSIS Sorters as they handle the sorting, disposition, and verification of live hogs, carcasses, heads, and viscera. Your work helps identify and control food safety hazards, making you a critical part of our mission to deliver safe, high‑quality products to consumers everywhere.
What You’ll Do
Manage NSIS Operations & Communication: Take charge of NSIS activities by coordinating with sorters, USDA personnel, area supervision and helpers to ensure proper tagging, marking and handling of carcass or swine pathology. Serve as the go‑to expert for clear, effective communication with USDA and plant management regarding technical issues and inspection protocols.
Drive Corrective Actions & Process Improvement: Lead troubleshooting efforts when deviations occur in HACCP, sanitary dressing or SSOP/SPS processes. Work cross‑functionally to implement quick, effective corrective actions and procedural changes related to raw materials or finished goods to address non‑compliance issues.
Oversee Documentation & Continuous Quality Monitoring: Verify and support the timely completion of all required paperwork in your area. Use your technical knowledge to identify root causes of product or process failures and champion continuous improvement initiatives to maintain and elevate product quality standards.
Lead Inspection & Compliance Efforts: Train and coach NSIS sorters to identify diseases, contamination and consumer concerns in swine, ensuring compliance with all Federal Regulations, Directives and Guidelines. Ensure products meet Ready‑to‑Cook (RTC) pork standards and apply quality decisions based on customer and sales specifications, including product appearance, color and texture.
What We’re Seeking
Bachelor’s degree from an accredited four‑year college or university and 2+ years of experience in a related field (food safety, quality assurance, harvest processing or USDA inspection); or equivalent combination of education and experience.
Experience acting as a lead by providing training, coaching or mentoring to less experienced staff or through managing a process or project.
Must have the ability to complete required applicable forms in English, which requires the ability to read and write in English.
Technical and Regulatory Knowledge: Solid working knowledge of meat processing and comprehensive understanding of USDA, HACCP and SSOP requirements to ensure compliance with all standards.
Communication and Teamwork: Strong oral and written communication skills with the ability to respond to inquiries or complaints, make sound decisions and resolve issues efficiently. Maintain a respectful, approachable and collaborative work environment in a fast‑paced setting.
May be required to work long hours and weekends.
Other Skills That Make You Stand Out
HACCP Certification preferred.
Demonstrated experience in leading teams through training, coaching, mentoring and managing processes or projects.
Strong planning, organizational, multitasking and project management skills.
Knowledge of database software, inventory software, manufacturing software, spreadsheet and word processing software, QMS system and SAP.
Bilingual skills are a valuable asset, allowing you to communicate effectively in diverse, multicultural environments and enhance team collaboration.
Physical Demands & Work Environment
Plant setting: wet or humid conditions (non‑weather related), extreme cold and heat (non‑weather related), working near moving mechanical parts, exposure to fumes or airborne particles and chemicals.
Noise level in the work environment is usually moderate but can be loud when in the production area.
Ability to lift and/or move up to 50 pounds.
Ability to perform repetitive tasks, walk and stand for a prolonged period of time.
Specific vision includes close vision, distance vision and the ability to adjust focus.
Exposed to temperatures ranging from below 40 to above 90 degrees; work in warm and cold areas simultaneously.
Continually stand and use hands to handle or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear.
Some responsibilities require work in livestock areas with and around live animals.
EEO Information
Smithfield is an equal opportunity employer committed to workplace diversity. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, national origin, age, gender identity, protected veterans status, status as a disabled individual or any other protected group status or non‑job characteristic as directed by law. If you are an individual with a disability and would like to request a reasonable accommodation for any part of the employment selection process, please call us at 757‑357‑1595.
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Step into a key role on our Food Safety & Quality Assurance (FS/QA) team, where you’ll ensure our products—like Smithfield, Eckrich, and Nathan’s Famous—meet the highest safety and quality standards. You'll conduct routine sanitation checks, enforce HACCP and USDA regulations, and use your technical expertise to track products from start to finish. When issues arise, you’ll take the lead in developing corrective actions that keep our operations running safely and smoothly.
As an NSIS (New Swine Inspection System) Supervisor, you’ll ensure compliance in our barn and harvest areas through accurate inspections, documentation, and oversight of the entire swine inspection process. You’ll train and lead NSIS Sorters as they handle the sorting, disposition, and verification of live hogs, carcasses, heads, and viscera. Your work helps identify and control food safety hazards, making you a critical part of our mission to deliver safe, high‑quality products to consumers everywhere.
What You’ll Do
Manage NSIS Operations & Communication: Take charge of NSIS activities by coordinating with sorters, USDA personnel, area supervision and helpers to ensure proper tagging, marking and handling of carcass or swine pathology. Serve as the go‑to expert for clear, effective communication with USDA and plant management regarding technical issues and inspection protocols.
Drive Corrective Actions & Process Improvement: Lead troubleshooting efforts when deviations occur in HACCP, sanitary dressing or SSOP/SPS processes. Work cross‑functionally to implement quick, effective corrective actions and procedural changes related to raw materials or finished goods to address non‑compliance issues.
Oversee Documentation & Continuous Quality Monitoring: Verify and support the timely completion of all required paperwork in your area. Use your technical knowledge to identify root causes of product or process failures and champion continuous improvement initiatives to maintain and elevate product quality standards.
Lead Inspection & Compliance Efforts: Train and coach NSIS sorters to identify diseases, contamination and consumer concerns in swine, ensuring compliance with all Federal Regulations, Directives and Guidelines. Ensure products meet Ready‑to‑Cook (RTC) pork standards and apply quality decisions based on customer and sales specifications, including product appearance, color and texture.
What We’re Seeking
Bachelor’s degree from an accredited four‑year college or university and 2+ years of experience in a related field (food safety, quality assurance, harvest processing or USDA inspection); or equivalent combination of education and experience.
Experience acting as a lead by providing training, coaching or mentoring to less experienced staff or through managing a process or project.
Must have the ability to complete required applicable forms in English, which requires the ability to read and write in English.
Technical and Regulatory Knowledge: Solid working knowledge of meat processing and comprehensive understanding of USDA, HACCP and SSOP requirements to ensure compliance with all standards.
Communication and Teamwork: Strong oral and written communication skills with the ability to respond to inquiries or complaints, make sound decisions and resolve issues efficiently. Maintain a respectful, approachable and collaborative work environment in a fast‑paced setting.
May be required to work long hours and weekends.
Other Skills That Make You Stand Out
HACCP Certification preferred.
Demonstrated experience in leading teams through training, coaching, mentoring and managing processes or projects.
Strong planning, organizational, multitasking and project management skills.
Knowledge of database software, inventory software, manufacturing software, spreadsheet and word processing software, QMS system and SAP.
Bilingual skills are a valuable asset, allowing you to communicate effectively in diverse, multicultural environments and enhance team collaboration.
Physical Demands & Work Environment
Plant setting: wet or humid conditions (non‑weather related), extreme cold and heat (non‑weather related), working near moving mechanical parts, exposure to fumes or airborne particles and chemicals.
Noise level in the work environment is usually moderate but can be loud when in the production area.
Ability to lift and/or move up to 50 pounds.
Ability to perform repetitive tasks, walk and stand for a prolonged period of time.
Specific vision includes close vision, distance vision and the ability to adjust focus.
Exposed to temperatures ranging from below 40 to above 90 degrees; work in warm and cold areas simultaneously.
Continually stand and use hands to handle or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear.
Some responsibilities require work in livestock areas with and around live animals.
EEO Information
Smithfield is an equal opportunity employer committed to workplace diversity. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, national origin, age, gender identity, protected veterans status, status as a disabled individual or any other protected group status or non‑job characteristic as directed by law. If you are an individual with a disability and would like to request a reasonable accommodation for any part of the employment selection process, please call us at 757‑357‑1595.
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