QA/Safety Manager

Job purpose

Position has overall responsibility for the quality and food safety of all food manufactured or distributed from the company. Serve as primary liaison for all local, state, and federal regulatory agencies, 3rd party and other certification auditors. Lead and develop Quality Assurance, Laboratory, and Sanitation departments. Work closely with Production and Maintenance departments to correct issues and drive continuous improvement of the company’s Food Safety & Quality Assurance Programs. Maintain SQF Level II certification., and other certifications as needed at customer or company request.

Duties and responsibilities

Below are listed the duties and responsibilities including but not limited to:

• Development and maintenance of process and product specifications.
• Manage administration of warehouse GMP and OSHA Safety training.
• Tracking and reporting warehouse quality performance indicators.
• Management of warehouse pest control program.
• Coordination of 3rd party audits and regulatory inspections.
• Management of environmental and fresh-cut microbiological sampling program.
• Research and provide guidance on customer complaints.
• Execute recalls and mock recalls.
• Manages, directs, coordinates, schedules, and evaluates the Quality Assurance and Sanitation teams. Implements coaching or mentoring partnerships as appropriate.
• Coordinate new product/packaging material trials and associated shelf-life studies
• Ensure all employees receive adequate equipment training and certification to create a safe work environment.
• Manage departmental budget
• Ensure that systems and procedures in place have been verified or validated as appropriate.
• Responsible for creating and maintaining procedural documentation and work instructions.
• Communicate effectively to all department supervisors and at all levels of the organization

ADDITIONAL RESPONSIBILITIES:

• Performs other related duties as assigned.

Qualifications

Qualifications include:

• Must be able to pass a drug test
• Must have a High School education or GED
• Proficiency in English and in MS Office
• Working knowledge of HAACP, SSOP, Allergen Control, Organic, and SQF
• Familiar with applicable FDA, NOP, USDA, regulations
• Ability to influence at a Management Level both internally and externally.
• Ability to lead and influence peer groups both internally and externally.
• Highly organized with strong multi-tasking skills; able to work effectively in a fast-paced environment & under pressure, meet deadlines & accomplish objectives.
• Ability to verbally communicate effectively and clearly, excellent decision-making ability at times on the spot, must be able to organize and prioritize multiple tasks, effective time management, and open work schedule.
• Must be able to work flexible hours with at least 50 hours a week minimum and some evenings, weekends, and holidays as business requires. Rotating schedules at times.
• Bachelor’s degree with 5-10 years’ experience in the perishable food industry.
• Personal computer skills and related software.
• Bilingual Spanish/English preferred
• HACCP certification
• SQF certification
• National Organic Program basic understanding helpful
• Understanding of Basic Microbiology as it relates to food safety and the primary organisms of concern for the food industry

Working conditions

Must be comfortable withstand temperatures of 30 degrees.

Physical requirements

• Must be able to lift 30 lbs.
• Must have visual ability to safely fulfill major responsibilities.
• Must be able to walk, speak, grasp, and carry constantly.
• Must be able to twist, bend, reach and manipulate constantly.
• Must be able to safely work in extreme cold environment.
• Must be able to safely be exposed to loud, constant noise.

Disclaimer

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed.