Quality Assurance and Food Safety Team Leader

Responsibilities

• Ensure food safety policies are being adhered to and product quality standards are being met in the Food Manufacturing Plant.
• Liaise with health auditors, customers, third-party parties and government inspections.
• Aid the front-line supervisory staff in ensuring adherence to GMP and HACCP program compliance and report any non-conformances to the Quality Manager.
• Ensure the manufacturing processes and facilities meet quality standards with emphasis on product safety, sanitation, environmental awareness, and customer satisfaction.
• Ensure product quality through random on-floor quality checks; ensure the facility meets FDA standards through regular internal audit.
• Train all QA Techs (onboarding and annual).
• Manage HACCP record keeping, review, verification, and corrective actions.
• Update or assist in the revisions of SOPs and specifications as required.
• Collect and send microbiological and chemical samples for lab testing and verify results are compliant.
• Ensure supplier information is updated, and material received follows the company's Food safety standards.
• Ensure finished product specification, microbiological and chemical integrity.
• Conduct routine audits of the factory, warehouse and surrounding area (daily pre-operational checks, internal audits, etc.).
• Conduct in-depth investigations to assist in resolving non-conformance, Corrective Actions in a timely fashion and ensure CAs are implemented and followed.
• Assist in customer/consumer complaint investigation, such as review of documentation, follow up with the facility, etc.
• Perform trend analysis and present the data to management.
• Maintain daily pre-op and post-operational inspections and collaborate with Sanitation, Maintenance, and Production to follow up with corrective actions.
• Assist in Safety Culture updates and ensure all forms are up to date and current.
• Meet as needed with the SQF practitioner and act as the back-up SQF Practitioner.

Qualifications

• Post-secondary education in Food Science, Chemistry, Public Health or Biological Science is considered an asset.
• Knowledge of food safety standards.
• HACCP plant experience preferred.
• Previous leadership experience, preferably in a Food Processing facility.
• Effective communication skills.
• Strong organization skills and attention to detail.
• Ability to work under tight deadlines & pressure.
• Must be computer literate.