Quality Assurance Manager - Food Safety

About the role

Ensure the food meets the standards set by regulatory health authorities and the company. The incumbent is responsible for the implementation, auditing, assessing, and training of food safety and quality management systems within the responsible Customer Service Center (CSC). This includes the development, deployment, implementation, and ongoing execution of the food safety preventive controls program (Policies, SOPs, Hazard Analysis, HACCP Plan, Prerequisite Food Safety Programs, Traceability & Recall Process, Allergen Programs, and Associated Records) within the assigned facility.

Responsibilities

• Ensure compliance with regulatory requirements from the Food and Drug Administration (FDA), United States Department of Agriculture (USDA), customer specifications, and corporate/regional food safety and quality standards, taking appropriate corrective actions when needed.
• Manage the food safety program and ensure that FDA FSMA preventive controls are effective and proper records are maintained.
• Provide technical expertise relative to Hazard Analysis and Critical Control Points (HACCP), food safety, sensory, and quality evaluations.
• Conduct monthly-required assessments of the food safety program to ensure compliance.
• Conduct routine microbiological testing as defined by the food safety program.
• Review and analyze weekly food safety documents including HACCP logs.
• Utilize checklists to determine consistent fulfillment of the required food safety program.
• Support CSC leadership with inspection/audit readiness; coach CSC before, during, and after all external food safety, quality, and sanitation inspections/audits.
• Supervise pest control program and contract services and suppliers related to the food safety program.
• Conduct appropriate investigations regarding food safety matters and support CSC management in providing detailed information to customers.
• Perform and document periodical checks on products and services to ensure quality standards are met.
• Interface with functional areas (Operations, Production, Sales, and HR), Regional Quality Team, and other quality managers to ensure sustainability of the food safety program.
• Establish and maintain effective working relationships with internal stakeholders across all functions, suppliers, customers, and regulatory authorities.
• Monitor and prepare reports for the food safety and quality management system.
• Insert monthly-required data in the company web-based portal.
• Collect and monitor all food safety and quality documents (e.g., environmental monitoring, sanitation verifications, chef table, portion control, equipment handling, ramp-on time, and safety performance).
• Keep manuals and documentation updated and implement new procedures and rules in a timely manner.
• Recruit, onboard, develop, coach, train, support, and evaluate the performance of Food Safety staff.
• Participate and support company-sponsored initiatives such as Global Quality Standards (GQS), HACCP, Lean Manufacturing, and Employee Safety.

Qualifications

• Bachelor’s degree in Food Science, Food Microbiology, Chemistry, Biology, or related fields.
• Certified Preventive Controls Qualified Individual (PCQI) and Hazard Analysis Critical Control Points (HACCP).
• Five or more years of experience in Food Safety roles with a minimum of 2 years of management experience.

Skills

• Technical proficiency in food microbiology, food chemistry, food safety, and food regulations.
• Proven understanding of government regulations related to food processing, such as FDA FSMA, Current Good Manufacturing Practices (cGMP), HACCP regulations, and USDA.
• Proven analytical and leadership skills.
• Strong interpersonal and communication skills; ability to collaborate, inspire, manage, coach, and respect people.
• Excellent verbal, written, and organizational skills with an aptitude for multitasking.
• Knowledge of computer skills, including the use of technology (scanners, tablets, printers, copiers, etc.) and Microsoft Office programs, as well as cloud-based systems.
• Ability to work in a fast-paced environment while interacting with staff at all levels, remaining positive, proactive, and resourceful.
• High level of accuracy, attention to detail, and strong organizational skills.
• Ability to read and understand food safety and quality reports and take appropriate action.