Quality Assurance Manager in Food Safety
2 weeks ago
POSITION SUMMARY:
The Quality Assurance Manager in Food Safety will oversee the internal quality audit operations at the facility, ensuring the effectiveness of corrective and preventive actions within the plant's Quality Management System. This role includes serving as the HACCP Coordinator and managing product recalls as necessary.
KEY RESPONSIBILITIES:
1. Lead on-site product risk assessments and develop risk management strategies.
2. Participate in leadership meetings to report on and promote continuous improvements in sanitation, food safety, quality, and preventive maintenance.
3. Enforce production halts to maintain food safety and quality standards.
4. Ensure compliance with regulations set forth by USDA, FDA, and local authorities, acting as the primary liaison with these organizations.
5. Design and implement site-specific programs for Good Manufacturing Practices (GMPs), Sanitation Standard Operating Procedures (SSOPs), and allergen control measures.
6. Develop and deliver training programs tailored to site-specific needs for all employees.
7. Manage HACCP and SSOP validation and verification processes.
8. Coordinate with third-party laboratories for necessary testing and analysis.
9. Prepare for third-party audits and conduct supplier audits as required.
10. Maintain sanitation standards across all areas of the facility.
COLLABORATION:
Work closely with management, sales teams, and customers to address product returns and complaints, implementing corrective actions as needed. Manage vendor relationships to ensure compliance with food safety and raw material specifications.
REGULATORY COMPLIANCE:
Ensure labeling meets USDA/FDA regulations and maintain comprehensive data collection and analysis on relevant programs. Review pest control logs from third-party services and initiate corrective actions as necessary.
SUPERVISION:
Oversee sanitation activities and/or crews, managing quality technicians where applicable.
WORK ENVIRONMENT:
This position requires the ability to work in a refrigerated environment (35°F - 45°F) and occasionally in a freezer environment (-10°F to +10°F) with provided apparel.
QUALIFICATIONS:
Minimum of 2 years leading a plant food safety program is required, with a preference for 5 years in food service processing and distribution. Candidates should possess food safety training, sanitation knowledge (SSOP & GMP), and troubleshooting skills related to USDA quality standards. Experience in the meat industry and knowledge of HACCP plan design and implementation is essential.
EDUCATION:
A four-year college degree or formal training in Animal Science, Food Safety, or Veterinary Science is preferred.
CERTIFICATIONS:
GFSI (Global Food Safety Initiatives) HACCP Certification is preferred.
PREFERRED SKILLS:
Strong organizational skills, critical thinking, analytical abilities, and excellent written and verbal communication skills are essential. Interpersonal skills to positively influence employees and third parties at all levels are required. Bilingual candidates (Spanish) are preferred.
PHYSICAL REQUIREMENTS:
Candidates must be able to perform the physical activities required for this role.
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