SUMMARY

The Quality Assurance Manager is responsible for the day-to-day operations of QA production and microbiology laboratories. Responsibilities to include implementing and validating the policies and procedures that ensure the company complies with all federal, state, and company mandated regulations with regards to the manufacturing process and finished product in the manufacturing plant.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Performs the following duties, but not limited to:

• Evaluate production operations from a strategic level to ensure that products meet quality, integrity, functionality, and other specifications and requirements.
• Develop a system and process for tracking quality issues and implement corrective and preventive measures.
• Establish and implement standards for the disposition of finished products by devising evaluation tests, methods, and procedures.
• Maintain processing instructions as they relate to product quality and safety, including an updated Allergen Management Program.
• Ensure that quality and safety inspections are performed on all incoming ingredients to include inspection of trailers, bulk shipments, and pallets.
• Set quality standards as necessary and develop programs to enforce standards.
• Monitor product recall, crisis management, document control, continuous improvement, and food security programs.
• Verify that ingredients and packaging supplies are only purchased from approved suppliers who have met the company required standards.
• Review and maintain files on all Letters of Guarantee, Specifications, and Certificates of Analysis (when applicable) for all incoming and outgoing ingredients.
• Verify that all new plant equipment and utensils are designed and made of such material and workmanship as to be adequately cleanable and properly maintained.
• Supervise Quality staff and assist with supervision of staff Sanitation.
• Maintain a strong positive Quality Assurance team that will support other departments as needed.

• Oversee ongoing employee trainings and assess employee’s awareness of quality and food safety.
  • Annual training topics to include HACCP, allergen control, foreign material control, chemical control, good manufacturing practices (GMP), food security, sanitation (SSOP), and commitment to quality.
• Maintain and monitor FDA, GMP, USDA, and SQF compliance throughout company and lead yearly review of plan as required.
• Supervise Kosher and Organic compliance.
  • Review, identify, approve (non-compliant) labeling for all finished product labels, packaging for finish products and all nutritional information.
  • Maintain, verify, and review the HACCP program including all documentation of CCP’s, lot numbers, product inspections, facility cleaning, cooler temperatures, weights, etc.
  • Supervise the product and environmental microbiological testing program.
  • Supervise and maintain an ingredient specification and testing program.
  • Manage the implementation & maintenance of a Food Safety and Plant Safety Programs
  • Lead HACCP/Food Safety, Food Defense, and internal auditing teams. Ensure program requirements are being met and maintained.
  • Work with production to maintain ingredient specification and reduce waste.
  • Manage and monitor effectiveness of outside contracted pest control companies.
  • Perform other duties as assigned.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience:

High school diploma, general education degree (GED), or equivalent. BS degree in Food Science, Chemistry, Quality Control, or Business (preferred.) Three (3) or more years of previous food industry experience preferred; Two (2) or more years of supervisory experience preferred. HACCP Certified (required but can be obtained on the job); Any combination of training, education, and/or experience that provides the required knowledge, skills, and abilities to perform the job duties successfully and meet business objectives.

Knowledge / Technical Skills:

Strong organizational and time management skills. Must be able to work independently and collaboratively. Advanced computer skills. Strong communication skills, both written and verbal.

Accuracy and attention to detail a must. Understanding of principles and practices of the organization, planning, dependability, adaptability and confidentiality are necessary attributes.

Basic reading, writing and arithmetic skills required. Skilled in operating standard office equipment, including but not limited to, computers, telephone systems, calculators, copiers, and scanners.

Ability to assess production practices, provide recommendations to upper-level management, and ensure compliance with written program.

Strong knowledge of food safety and continued education on food safety issues. Ability to supervise staff in a manner that enforces safety and GMP rules.

Customer Service Skills:

Politeness, confidence, tact, patience, and diplomacy while dealing with complex and confidential situations. Ability to deal effectively across all levels of the business organization are necessary. Must have strong problem-solving skills. The ability to maintain a professional and courteous relationship with employees, guests, vendors, etc. Ability to meet deadlines and possess excellent, project management and decision-making skills.

PHYSICAL REQUIREMENTS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

While performing the duties of the job, the employee is frequently required to stand and talk or hear. The employee is frequently required to walk; use hands to fingers, handle, or feel; climb stairs. Ability to stand for extended periods of time for 10-hour shifts. The employee is occasionally required to sit and climb or balance; stoop, kneel, squat, sweep/mop, shovel, and rotate neck. The employee must occasionally lift, push, pull, and/or carry up to fifty-five (55) pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, and ability to adjust focus. The worker is subject to both environmental conditions as activities occur inside and outside. The worker is subject to hot or cold conditions and may become frequently wet. There is sufficient noise to cause the worker to wear proper personal protective wear as required. The worker is subject to hazards.