Job Description
- Oversee Quality Assurance programs & systems for manufacturing areas including meat, bakery, sauce, hummus, and falafel.
- Lead and manage the development, implementation, and verification of HACCP/Food Safety plans complying with USDA/FSIS, FDA, and Customer Requirements.
- Manage and verify HACCP programs, GMPs, USDA-SSOPs, Allergen Control, Foreign Material, Receiving and Shipping Inspection, Food Safety, and Quality Training.
- Maintain an environmental testing program complying with USDA/FSIS and Customer requirements.
- Communicate quality metrics and inspection results through KPI reports to relevant stakeholders.
- Develop and maintain quality management SOPs, policies, and in-process product quality evaluations.
- Manage expenses related to quality, including labor, service, and supplies, utilizing Continuous Improvement techniques.
- Lead local, state, customer, third-party, and federal audits and inspections, including SQF Quality and Food Safety programs.
- Conduct internal and external audits, investigate and address Customer complaints, and implement corrective actions.
- Lead/participate in projects to improve quality, food safety, efficiency, and regulatory compliance.
- Implement/Maintain Process Verification System for optimum QA involvement in plant operations.
- Manage USDA Export process to comply with Customs and regulations.
- Develop and implement procedures to test raw materials, work in progress, and finished products.
- Collaborate cross-functionally with Sales, Purchasing, Customer Service, Operations, and R&D Departments.
- Work closely with Engineering, Maintenance Team, and Plant Management to improve efficiencies and resolve equipment issues.
- B.S. degree in Food Science, Microbiology/Biology, Chemistry, Public Health Studies, or technical discipline.
- 5+ years related experience in a food manufacturing environment or equivalent combination of education and experience.
- 3+ years leadership experience.
- SQF Practitioner Certification preferred.
- Knowledge of food safety, quality, and regulatory requirements including HACCP, GMP, SSOP, USDA, FDA, and SQF.
- Strong problem-solving skills and ability to identify and resolve issues in a timely manner.
- Excellent written and oral communication skills.
- Effective planning and organization skills, prioritizing work activities and using time efficiently.