Food Safety and Quality Assurance Manager

Job Summary:

• The FSQA Manager is responsible for the management of the FSQA department, including food safety programs and verification of product quality standards within the facility.
• Additionally, the FSQA Manager is responsible for ensuring FSQA team member safety and retention KPI’

Experience:

• Minimum 5 years of prior industry experience in food processing and quality management, meat industry USDA-regulated products preferred.
• Former management experience or supervisory experience with demonstrated potential to hire and develop salaried supervisory employees.
• Experience working with and leading diverse and cross-functional teams.

Skills / Proficiencies:

• Technical knowledge of food quality/safety procedures and programs, regulatory requirements, microbial hazards, HACCP program development, microbiological laboratory procedures, sanitation procedures, and plant operations.
• Strong interpersonal skills, written and verbal communication skills, and the ability to effectively communicate throughout all levels of the organization.
• Ability to analyze data and information and to make effective and timely decisions.
• Capacity to work with others to identify opportunities.
• Strong leadership and managerial skills and the ability to coach and develop employees.
• Ability to work under pressure and to react to situations with a strong sense of urgency.
• Solid problem-solving, project management, multi-tasking, and prioritization skills.
• Ability to listen and consider all ideas while working in a team environment.
• Strong computer skills, including Microsoft PowerPoint, Excel, and Word proficiency. Experience with M3, Redzone, and/or Tracegains a plus.
• Ability for limited travel to other facilities and for corporate team meetings as needed.

Key Responsibilities:

• Lead the FSQA team for the facility, with direct reports including the Assistant FSQA Manager (1st shift) and FSQA Superintendent (2nd shift)
• Develop, implement, and maintain plant quality and food safety programs, including but not limited to HACCP, Food Safety Plans, GMPs, SSOPs, and Environmental Monitoring Programs.
• Serve as the Food Safety Team leader, identifying and facilitating action plans to address trends and leading CAPA activities for foreign material, customer complaints, and environmental monitoring.
• Lead sanitation verification, including daily pre-operational sanitation inspection, operational sanitation, master sanitation schedules, etc.
• Serve as the primary liaison for on-site USDA-FSIS personnel
• Ensure finished product compliance with customer and label specifications.
• Lead all required third party, customer, and regulatory audits, including BRCGS, Organic, and Child Nutrition.
• Lead process mapping and FSQA criteria assessments to support major facility projects and new product launches.
• Develop, implement, and verify adequate food safety and quality training for plant team members and FSQA staff.
• Lead and participate in internal audits to assess compliance with company policies and regulatory requirements.
• Manage the systematic hold and release of product.
• Authorized to hold non-confirming product and determine product disposition. Must have the ability to make sound judgments and good decisions regarding quality and wholesomeness of product.
• Develop and communicate FSQA data trends and lead root-cause analysis.
• Interact directly with customers during plant tours and audits, visits to customer facilities, and/or for complaints responses.
• Complete special projects, duties, and assignments, as appropriate, including coverage of pre-operational sanitation/start-up and second shift as needed.

Must Have:

• Minimum 5 years of industry experience in food processing and quality management.
• Prior management or supervisory experience, with demonstrated potential to hire and develop salaried supervisory employees.
• Technical knowledge of food quality and safety procedures and programs, regulatory requirements, microbial hazards, HACCP program development, microbiological laboratory procedures, sanitation procedures, and plant operations.
• Experience working with and leading diverse, cross-functional teams.
• Strong leadership and managerial capability, including coaching and developing employees.

#Food_Industry #Quality_Management #Meat_Industry #USDA_Regulated #Food_Safety #Quality_Systems #Regulatory_Compliance #Microbial_Hazards #HACCP #Food_Safety_Plans #GMPs #SSOPs #Sanitation #Environmental_Monitoring #Plant_Operations #Microbiology #M3 #Redzone #TraceGains #Microsoft_Excel #Microsoft_PowerPoint #Microsoft_Word

Pay: $100,000.00 - $120,000.00 per year

Benefits:

• 401(k) matching
• Health insurance
• Life insurance

Experience:

• food processing and quality management: 5 years (Required)
• Food Production Industry: 5 years (Required)
• management or supervisory: 3 years (Required)
• food quality and safety procedures and programs: 3 years (Required)
• regulatory requirements, microbial hazards, HACCP program: 3 years (Required)

Work Location: On the road

Salary : $100,000 - $120,000