Food Safety Quality Manager

Duties

• Helps manage the facility SQF program and serves as backup Practitioner.
• Supports a cross function SQF team ensuring compliance to standards and that the facility is audit ready all the time.
• Conducts periodic audits of Blount facilities to assure compliance with applicable procedures.
• Administers and/or attends necessary meetings pertaining to food safety and HACCP meetings.
• Manages food safety and quality complaint analysis and communicates actions to customers as needed.
• Manages food safety and quality product hold program, including making decisions regarding questionable product.
• HACCP Program maintenance; including implementation of new HACCP plans for new product lines.
• Serves as a liaison with regulatory officials.
• Manages all daily responsibilities of the FSQ staff, assuring that there are no lapses in coverage.
• Trains all FSQ employees in their essential duties, as well as keeping them informed of any changes to the system.
• Conducts investigation into root cause of customer complaints and takes measures to prevent recurrence.
• Responsible maintaining and developing food safety metrics and their continuous improvement.
• Generate and maintain reports related to FSQ.
• Manage /generate key performance indicators for food safety and quality.
• Assures food safety prerequisite programs are effective

Responsibilities for Food Safety and Quality

• Completes required paperwork accurately and honestly, where applicable.
• Adheres to posted GMPs (Good Manufacturing Practices) when working within the production facility.
• Reports suspicious packages, activities and individuals, where applicable.
• If monitoring CCPs (Critical Control Points), must be trained in HACCP (Hazard Analysis Critical Control Point) and adhere to approved HACCP plan(s).
• Oversees the execution of validation and verification activities for food safety programs.
• Maintain and carry-out various batch control tests and product sampling to ensure process is in control.
• Quality systems development and management.
• Specification development, approval and review with R&D or Culinary Assurance.
• Sensory evaluation of key ingredients and attributes.
• Statistical Process Control (SPC) analysis of key analytical data.
• Continuous improvement projects both individually and as a member of a team.
• Log data and report trends using information gathered.
• Communicate any continuous improvement opportunities to Process Engineering.

Supervisory Responsibilities

• Directly supervises multiple employees in the FSQ Dept.
• Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws.
• Interviews, hires, and trains employees;
• Plans, assigns, and directs work;
• Appraises performance;
• Rewards and disciplines employees;
• Addresses complaints and resolves problems.

Qualifications

• Bachelor's degree (B. A.) from four-year college or university; or one to two years related experience and/or training; or equivalent combination of education and experience.
• 2 year’s leading a team of direct reports
• 2-4 year's experience working in a CPG food manufacturing facility.