Food Safety & Quality Assurance Programs Manager (SQF/HACCP)

Location: Brockton, MA

Department: Quality Assurance

Reports To: Director of Quality Assurance

A day in this role

As the FSQA leader on site, you move seamlessly from the production floor to the QA office. Your morning starts with a review of pre-operational and operational inspections and their documentation, followed by a walk-through with the on-duty inspector. You verify cooler and freezer temperatures, examine daily receiving records, and complete HACCP direct observations with record checks. Throughout the day, you partner with porters and operations to uphold cleanliness inside and outside the plant, aligning with SSOPs and GMPs. You supervise QC Technicians, monitor daily QC paperwork, and keep a close eye on cleaning performance to ensure product safety and quality.

Weekly, you coordinate environmental swabbing, review laboratory results, and drive corrective actions when needed. Monthly, you conduct internal audits, analyze customer complaint trends, and compile KPI reports. You manage the corrective action report database, maintain effective communication with the USDA Inspector, and stay current with USDA requirements. Periodically, you reassess HACCP and the Food Quality Plan and refine SQF policies, ensuring our Food Safety and Food Quality Fundamentals remain robust and audit-ready.

Core purpose

Implement, maintain, and continuously improve quality assurance programs that safeguard food safety, meet customer specifications, and support uninterrupted, compliant production.

Key responsibilities

• Oversee pre-operational and operational inspections and all associated documentation.
• Coordinate with porters to maintain interior and exterior sanitation standards.
• Communicate cross-functionally to ensure food safety and product quality objectives are met.
• Monitor and verify freezer and cooler temperatures.
• Review daily receiving records.
• Conduct daily HACCP direct observations and record reviews.
• Review daily QC paperwork for accuracy and completeness.
• Perform daily walk-throughs with the on-duty inspector.
• Lead monthly internal audits and report findings.
• Oversee weekly environmental swabbing; review test results and initiate corrective actions as needed.
• Collect product and environmental samples for microbiological testing; review results and drive corrective actions when necessary.
• Manage and revise the Master Cleaning Schedule.
• Supervise, train, and develop QC Technicians.
• Reassess HACCP and the Food Quality Plan at defined intervals.
• Develop, maintain, update, and improve SQF Food Safety and Food Quality Fundamentals (policies).
• Observe daily operations across all shifts to ensure customer-ready quality.
• Maintain effective relations and communication with the USDA Inspector; stay current with USDA regulations.
• Monitor sanitation performance to ensure safe, high-quality products.
• Manage the corrective action report database and verify measurable outcomes.
• Track customer complaints and analyze trends.
• Complete monthly KPI reports.
• Support department goals, objectives, and systems development.
• Oversee work activities and professional training of direct and indirect reports.
• Report unsafe or hazardous conditions or acts to management promptly.
• Recommend labor and cost controls and process improvements.
• Uphold all requirements of the SQF Food Safety Code for Manufacturing.
• Perform other duties as assigned or volunteered.
  
  

Food Safety & Quality commitments

• Report any issues regarding food safety or quality to supervision and/or quality assurance.
• Report any risks or any evidence of unsafe or out-of-specification product, equipment, packaging or raw materials to a designated manager to enable the resolution of issues requiring immediate attention.
  
  

Qualifications Experience & skills

• Spanish/English bilingual.
• Average computer proficiency.
• Experience collaborating with USDA facility and Health Inspectors.
• Strong interpersonal skills to maintain excellent working relationships across teams.
• Ability to cross-train staff.
• Knowledge of SSOP, GMP, and SQF requirements.
• Minimum two years of management experience.
• Ability to respond to common questions or complaints from customers and regulatory agencies.
  
  

Education & certifications

• High school Diploma; State of Illinois Food Sanitation Certification.
• Associate’s degree or 5 years of experience in the food industry preferred.
• HACCP certified.
• SQF certified.
  
  

Physical requirements

• Able to work in a cold environment.
• Lift up to 50 lbs.
• Walk and stand for extended periods.
• Push or pull heavy loads.
  
  

Additional information

Alternate (back up) for this position: Facility Director

Proficiencies

• Food and Beverage Manufacturing
• Food Safety and Quality Assurance (FSQA)
• FDA Regulations
• USDA Regulations