FSQA Specialist

About the Role

This position reports to the FSQA System Manager and is part of the FSQA structure. The function of an FSQA Specialist is to establish, maintain & continuously improve FSQA programs. This individual will be a critical part of ensuring our facility maintains always compliance & stays in an audit ready state.

Responsibilities

• Supplier Approval Program
• Develop & execute an effective supplier approval program
• Upload, review supplier documentation for compliance
• Partner with Procurement to request new documentation as needed
• Reviews & logs incoming COAs, escalates out of specification results to management
• Review & verify incoming/outgoing goods inspection data
• Conducts audits of suppliers if necessary, including 3rd party storage facilities
• Submits non-conformances to suppliers & manages corrective action close out
• Customer Complaint & CAPAs
• Assign risk rating to customer/consumer complaints
• Assists in or Performs investigations of complaints, providing effective corrective actions
• Performs periodical review of data, identifying key trends with action plans for improved performance
• Auditing: Internal, Customer, and GFSI
• Conducts routine internal facility & SQF systems audit
• Assigns action items or internal CAPAs and follows up with close outs
• Assists System Manager in SQF preparation & audit execution
• Attends and assists in customer audits
• Completes CAPA close outs from audits as assigned
• Support Quality Management System
• Create & Modify submission forms
• KPI monitoring and report out: Hold/Disposals, Customer/Consumer complaints, Environmental Monitoring, Deviations, etc.
• Continuous improvement of QMS system and data collections
• HACCP
• Assist in HACCP updates as needed e.g. new product launches, new equipment onboarding
• Assist with validations to support HACCP as needed
• Record verification
• Conducts Foreign Material investigations
• Training as needed
• Other routine Tasks
• Production Floor & in house lab support
• Environmental Monitoring Scheduling & Site Updates
• Employee Locker inspections
• Performs other duties as assigned

Qualifications

Preferred Qualifications and Education Requirements

• Bachelor's degree in Food Science, Biology, Chemistry or related field preferred
• 3+ years of relevant work experience in the food industry, preferably in cooked/RET operations
• Knowledge of GMPs, SPC, HACCP, OSHA, USDA regulations, and Food Microbiology
• Possess: HACCP or PCQI Certification, SPC Certification
• Experience with SQF
• Experience with Tracegains, Safetychain and Repositrak
• Proficient with Microsoft Office Suite

Skills

Candidates should be self-starters with a strong work ethic and the ability to prioritize their workload to ensure timely issue resolution. In addition, this individual should possess the following skills:

• Communications: Exhibit honest and clear communication, both orally and written, for effective teamwork. Treat everyone equally with respect- listen to others and make them feel valued. Where customer decisions or food safety is a concern, communicate on a higher level.
• Time Management & Organization: Organize and prioritize your own actions efficiently and manage a variety of tasks simultaneously. Be flexible and react favorably to multiple priorities, changing schedules and daily assignments while paying attention to detail. Demonstrate a sense of urgency and focus on actions, while multi-tasking.
• Team Commitment: Handle conflict in a mature manner to establish trust with coworkers and encourage team collaboration. Understand the people and departments and support team decisions.
• Problem Solving: Think ahead when information is not always available- use all your senses and resources as tools. Understand the relationship between issues and processes and use logical reasoning.

Work Environment and Physical Requirements

• Alternates between a cold production setting with concrete floors and an office
• Periodically work in cold temperatures (38 degrees)
• Handle cold, wet, and frozen product throughout the day
• Visually identify and evaluate product
• Tasting of product
• Occasionally sit for an extended period of time
• Occasional weekend/holiday or extended hours