Provides leadership, direction and management of Quality Assurance and Food Safety at the plant level, with dotted line reporting to the Plant Manager. Assures that the facility operations are in compliance with government food safety regulations, Global Food Safety Initiative (GFSI) requirements and customer requirements. Delivers continuous improvement around Quality and Food Safety. Acts as a subject matter expert in Quality and Food Safety for the plant.
- Manages the Plant Quality System and team. Works directly with the plant management team to maintain, modify and improve the Quality System.
- Anticipates and responds to regulatory agency requirements and reports related to food safety.
- Makes collaborative food safety and quality decisions regarding ingredient, raw product, in-process product and finished product conformance.
- Manages plant internal audit functions and activities in order to be audit-ready.
- Responsible for leading the facility Food Safety Team, developing Hazard Analyses, HACCP plans, Preventive Controls and compliance with HACCP FSMA and all regulatory requirements.
- Manages sample retention and evaluation program.
- Publishes regular and ad hoc reports on key Quality and Food Safety metrics. Analyzes data for process improvement opportunities.
- Develops team toward other leadership positions and provides coverage of Quality management positions as needed.
- Directs investigation and corrective actions in response to customer and consumer product quality and food safety-related questions and complaints. Assures related corrective action plans are developed and implemented as necessary.
- Manages group expenses and looks for opportunities to reduce system cost as appropriate.
- Assures that any issues are addressed and corrected in a timely manner.
Bachelors’ Degree in Food Technology, Food Science, Microbiology or other related field. Minimum of 3-5 years of increasing responsibility in Quality and Food Safety Management in a food manufacturing environment. USDA-inspected operations experience strongly preferred. Sanitation management experience preferred.
- Oral Communication – Ability to communicate effectively with all levels of employees, management, customers and regulators. Able to simplify complex technical information for general audiences. Capable of creating professional presentations.
- Written Communication - Able to read and interpret written information, including technical information. Proficient at publishing concise, informative reports, presentations and Quality Systems documents.
- Organizational Support – Provides support to other departments as related to Quality and Food Safety, such as Sales, Product Development, Product Management, Operations and Marketing. Follows policies and procedures. Completes administrative tasks correctly and on time. Supports organization's goals and values.
- Planning/Organizing - Prioritizes and plans work activities; uses time efficiently. Assures that documents and records are organized so as to be easily retrieved during an audit, corrective action or traceback activity.
- Professionalism - Approaches others in a professional manner and assures that team members do as well.
- Quality - Demonstrates accuracy and thoroughness.
- Adaptability - Manages competing demands; Able to effectively deal with frequent change, delays, or unexpected events.
- Dependability – Demonstrates integrity by responding to management direction, taking responsibility for own actions, and keeping commitments.
- Technical Skills –Quality and Food Safety expert for the facility. Ability to analyze data and scientific information.
Language Skills:
Ability to read and comprehend complex instructions. Bi-lingual language skills a plus.
Mathematical Skills:
Ability to analyze data using spreadsheets, formulas, statistical tools, etc.
Reasoning Ability:
Ability to apply common sense to carry out detailed written or oral instructions.
Computer Skills:
Proficient at Microsoft Office programs including Word, Excel and PowerPoint.
Certificates, Licenses, Registrations:
Current HACCP and/or Preventive Controls Qualified Individual certification preferred.
Other Skills and Abilities:
Physical Demands: While performing the duties of this Job, the employee is regularly required to talk or hear. The employee is frequently required to walk; sit and use hands to finger, handle, or feel. The employee is occasionally required to stand; reach with hands and arms and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Work Environment: The main hazards of the job are;
- Cold working environment (approximately 37°F)
- Physical hazards of working in and about moving machinery
Food Safety & Food Security Responsibilities:
All persons within the company have responsibilities to assure that threats to the safety and security of our final product are minimized.
For this position, the food safety and food security responsibilities are in the validation and verification of the related plant policies. The policy should at minimum meet all state, federal and customer requirements. This position will assure that work is carried out in accordance with company policy.,
