Food Quality Assurance Manager

Summary: The Quality Assurance Manager will ensure Good Manufacturing Practices (GMPs) and Standard Operating Procedures (SOPs) are developed and maintained; ensure personnel are trained to follow GMPs and SOPs, and ensure food safety procedures are implemented, practiced and documented.

ESSENTIAL DUTIES

Job Tasks/Duties (not all inclusive):

· Develop, maintain and keep current all supplier and ingredient certifications.

· Maintain ongoing files for nutritional information and ingredient Certification of Analyses.

· Work closely with production personnel to identify problems and corrective actions.

· Responsible for oversight, assistance and review of all quality audits performed by external parties.

· Responsible for continuing maintenance of HACCP and GMP’s for the facility.

· Documentation of processes at the facility. Insure that proper procedures and documentation is being applied to all products as they are produced.

· Oversee quality management, certification systems and procedures.

· Oversight of SQF System and process.

· Maintain the integrity of the SQF System.

· Maintain plant formulation systems and ensure food safety procedures are implemented, practiced and documented.

· Monitor vendors to ensure quality standards are met.

· Develop and maintain systems to assure facility meets all USDA/FDA requirements and regulations.

· Manages and directs the staff responsible for microbiological testing and other quality control testing of plant products. Oversees maintenance of the weight and defect control programs in accordance with plant and company standards.

· Ensures that company product “hold” policies and procedures are communicated to plant staff and that the plant adheres to the procedures. Recommends, as appropriate, the suspension of product or the release of product when quality standards are not achieved.

· Manage food laboratory and microbial lab.

· Leads the investigation of complaints and reports to customers on a timely basis.

· Be the point of contact for USDA Inspector. Communicate effectively on behalf of the company. Respond promptly to inquiries and N.R.’s and ensure strict adherence to USDA regulations.

· Hires, supervises and trains Quality Control staff in a manner which will result in an informed, trained, and effective team.

· Participates in GMP, sanitation, and safety inspections throughout the production departments and corrects or issues work orders to correct, any identified deficiencies. Follows up on work orders, with the appropriate associates to ensure expeditious performance of the requested work.

· Responsible for oversight, assistance and review of all quality audits performed by external parties.

· Manage and create all employees training on a routine schedule.

QUALIFICATIONS

Education and/or Experience:

· BA in Food Science or related field.

· Minimum of 3 years’ experience in a USDA inspected facility.

· Certified SQF Practitioner.

· HACCP Certification from a nationally or internationally recognized and accredited HACCP training firm.

· Ability to analyze process for biological, chemical, and physical hazards with an understanding of the science and support behind each type of hazard and each step of a production process.

· Experience with FDA and USDA regulations.

Job Knowledge, Core Competencies and Expectations:

· Ability to work in a high-speed manufacturing environment.

· Strong, logical decision-making skills.

· Must be able to efficiently manage time and meet deadlines.

· Exhibit sense of ownership and accountability.

· Establish and maintain effective work relationships within the department and the company.

· Ability to multitask with strong attention to detail.

· Good problem solving skills, corrective action and resolution skills.

Physical Demands and Work Environment:

(The physical requirements described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.)

· Must have the ability to work in cold temperatures (Production room is 33 – 36 °F; freezer is 0 °F).

· Must have the ability to lift up to 25 lbs.

· Must have the ability to stand for extended periods of time.

• Must have ability to bend, stoop, kneel, reach and climb stairs.

· Must have the ability to see and handle product, machinery, and hand tools.

Job Type: Full-time

Pay: $115,000.00 - $120,000.00 per year

Schedule:

• 10 hour shift
• Monday to Friday
• Weekends as needed

Education:

• Bachelor's (Required)

Experience:

• Food processing: 6 years (Required)
• HACCP: 6 years (Required)
• Quality management: 8 years (Required)

License/Certification:

• HACCP Certification (Required)
• Safe Quality Food Certification (Required)

Work Location: In person