Quality Assurance Manager - Food Safety

Role Purpose Statement

Ensure the food meets the standards set by regulatory health authorities and the company. The job incumbent is responsible for the implementation, auditing, assessing and training of food safety and quality management systems within the responsible Customer Service Center (CSC).

Responsible for the development, deployment, implementation, and on-going execution of the food safety preventive controls program (Policies, SOPs, Hazard Analysis, HACCP Plan, Prerequisite Food Safety Programs, Traceability & Recall Process, Allergen Programs, and Associated Records) within the assigned facility.

Main Accountabilities

• Ensure compliance with regulatory requirements Food and Drug Administration (FDA) such as federal regulation, local regulation, United States Department of Agriculture (USDA), customer specifications and corporate food safety and quality standards, regional food safety and quality standards, taken appropriate corrective actions when needed.
• Manage the food safety program and ensures that FDA FSMA preventive controls are effective and proper records are maintained.
• Provide technical expertise relative to Hazard Analysis and Critical Control Points (HACCP), food safety, sensory and quality evaluations.
• Conduct monthly-required assessments of the food safety program to ensure compliance.
• Conduct routine microbiological testing as defined by food safety program.
• Review and analyse weekly food safety documents including HACCP logs.
• Utilization of the checklists to determine consistent fulfilment of required food safety program.
• Support CSC leadership with inspection/audit readiness; coach CSC before, during and after all external, food safety, quality and sanitation inspections/audit.
• Supervise pest control program and contract services and suppliers related to the food safety program.
• Conduct appropriate investigations regarding food safety matters and support CSC management in providing detailed information to the customers.
• Perform and document periodical checks on products and services to ensure quality standards are met.
• Interface with functional areas (Operations, Production, Sales, and HR), Regional Quality Team, other quality managers to ensure sustainability of the food safety program.
• Establish and maintain effective working relationships with internal stakeholders across all functions and suppliers, customers and regulatory authorities.

Reporting

• Monitor and prepare reports for the food safety and quality management system.
• Insertion of monthly-required data in the company web based portal.
• Collect and monitor all food safety and quality documents (e.g. environmental monitoring, sanitation verifications, chef table, portion control, equipment handling, ramp-on time and safety performance)
• Keep manuals and documentation updated and implement new procedures and rules in a timely manner.

Leadership

• Possess excellent verbal and written communication skills, including the ability to communicate professionally in person, by phone and through email.
• Must be able to work in a fast-paced environment while interacting with staff at all levels, and remaining positive, proactive and resourceful.
• Demonstrates initiative and the ability to work efficiently and independently.
• Able to read and understand food safety and quality reports and take appropriate action.
• Must possess a high level of accuracy, attention to detail and is well organized.
• Recruit, on-board, develop, coach, train, support, and evaluate the performance of the Food Safety staff.
• Participate and support company sponsored initiatives such as Global Quality Standards (GQS), HACCP, Lean Manufacturing, Employee Safety

Knowledge, Skills and Experience

• Bachelor’s degree in Food Science, Food Microbiology, Chemistry, Biology or related fields.
• Certified Preventive Controls Qualified Individual (PCQI) and Hazard Analysis Critical Control Points (HACCP)
• Five or more years of experience in Food Safety roles with a minimum of 2 years management experience.
• Technical proficiency in the areas such as of food microbiology, food chemistry, food safety, and food regulations.
• Proven understanding of government regulations in relation to food processing as FDA FSMA, Current Good Manufacturing Practices (cGMP), HACCP regulations and USDA.
• Proven analytical and leadership skills.
• Strong interpersonal and communication skills.
• Be a collaborative leader who inspires, manages, coaches and respects people.
• Excellent verbal, written and organizational skills that combines with an aptitude for multi-tasking.
• Knowledge of computer skills required, including use of technology (scanners, tablets, printers, copiers, etc.) and Microsoft Office programs, as well as cloud based systems.