Job Description

Food and Safety Quality Manager

***Job Summary

:*

This is a leadership role within the organization that is responsible for a broad range of processes, products, and team members over 2 shifts of production as well as the relationship with FSIS and 3rd

party sanitation.

***Essential Job Functions

:*

Food Safety / Regulatory

• Managing implementation of the HACCP Plan, its associated documents and including reassessments

• Maintaining records in accordance to the policy / HACCP program

• Conduct plant GMP inspections and monitor GMP’s for compliance

• Responsible for maintaining the company’s compliance with FSIS regulations.

• Ensure compliance with established policies and procedures such as HACCP, GMP’s, SSOP, CAPA, and hold and release of products.

• Oversee training program for GMP’s, HACCP and Food Defense/Food Fraud.

• Respond to non-compliance reports issued by FSIS.

• Manage the 3rd

party Sanitation program for the facility.

Quality / Customer Service

• Lead 3rd

party audits (SQF / Customer Specific) and Customer tours including CAPA’s.

• Strive for continuous improvements of products, process, procedures, and reliability.

• Maintain data of customer requirements, quality specifications and reporting requirements.

• Manage quality training program.

• Ensure specification compliance for raw materials and finished products.

• Managing implementation of quality programs.

• Assist with product development and special projects associated with product development.

• Respond to customer complaints with CAPA’s / letters as needed.

• Establish the raw material and finished product shelf life.

Other

• Contributing to a Safety Culture Manage FSQA Department (Techs, Sanitations, Supervisors) including exempt and non-exempt labor

• Manage the department to meet budget.

• Other tasks and projects may be assigned.

• 10 – 20% travel required

*Minimum Requirements

*:

• Red Meat Experience a Must

• Bachelor of Science in Food Technology, Food Process Engineering, or related field; MS preferred.

• 5 plus years' experience working in the Food Industry in a leadership role.

• HACCP Knowledge and Experience

• SQF / BRC Knowledge and Experience

• Ability to think independently and take responsibility for decisions.