Quality Assurance Manager

Position Responsibilities

• Oversee all quality and food safety programs, including implementation of food safety and continuous improvement initiatives, leading required verifications, staff training, and documentation
• Lead the implementation and maintenance of the SQF system
• Ensure compliance of food safety programs, including HACCP and Food Safety plans
• Provide facility food safety and quality leadership to the FS/QA department and develop the skill sets of QA salaried and hourly personnel
• Enhance QA and sanitation programs throughout the facility by communicating with management, operations, and sanitation teams regarding food safety programs and opportunities to make improvements
• Maintain and develop food safety/quality programs and strive for continuous improvement of product quality
• Direct interaction with regulatory inspectors (USDA, FDA, State)
• Lead or assist in leading all regulatory, customer, internal and 3rd party audits
• Provide and promote a safe work environment throughout the facility
• Maintain consistent communication and foster teamwork between all personnel, departments, and shifts including promoting a food safety culture
• Develop, review and revise SOP’s and testing standards as necessary
• Ensure company policies and procedures are fairly administered within the department
• Oversee all onsite laboratory activities and quality testing and be the liaison for all outside laboratory testing
• Review, analyze, interpret, approve, and report laboratory results per SOP’s and applicable testing protocols
• Absolutely ensure all required documentation is accurately completed
• Review all records including CCP’s for accuracy and completeness and signs off in a timely manner
• Train all departments in Food Safety and Quality Policies and Procedures
• Perform other miscellaneous duties as requested by the Director of Food Safety & Quality or VP of Technical Services

Required Skills and Experience

• College Degree in Food Science, Microbiology or similar
• Prior leadership experience in a food manufacturing facility preferred
• Prefer QC laboratory experience with an understanding of analytical, microbiological, and environmental testing and method execution
• Knowledge of HACCP & HARPC and experience in implementation of Food Safety Plans
• Certification by recognized HACCP training provider
• PCQI certification
• Must have the ability to communicate persuasively and passionately about the need for food safety & quality
• Working knowledge of regulations and guidelines imposed upon meat & poultry operations by federal and state agencies and authorities (Title 9 & 21 CFR)
• Show initiative and ability to work well with and communicate effectively with all levels of company personnel and regulatory officials
• Demonstrated commitment to following Good Manufacturing Practices (GMPs), Good Laboratory Practices (GLP’s) and other food safety rules
• Excellent organization and decision-making skills and the ability to manage multiple projects
• Minimum 5-7 years working in a food manufacturing environment preferred
• GFSI training (SQF, BRC, etc.) preferred
• Must have the ability to communicate in English orally and in writing; bilingual (English/Spanish) preferred