Quality Assurance Lead

1.0      INTRODUCTION

1.1           The purpose of this procedure is to define and establish the functions, duties, authority, and responsibilities of the Quality Control Lead Position for Todd’s.

2.0      FUNCTIONAL ROLE

           2.1      The Quality Control Lead is responsible for ensuring plant adherence to all GMP, SQF, and HACCP processes as required by Plant Regulations. The Quality Control Lead ensures all food safety measures are being followed at the facility they are leading.

           2.2      The Quality Control Lead will also assist with product testing, shipping, receiving, and supervision as needed.

           2.3      Working Schedule: Monday-Friday with occasional Saturday work

           2.4      Regular Hours: 2:00 pm – 10:30 pm

3.0      REQUIREMENTS

3.1           Education

3.1.1      Required: High School Diploma or Equivalent Experience

3.2           Experience

3.2.1      Required: Computer Proficiency

3.2.2      Preferred: 1 Year of Experience in Food Manufacturing Environment

3.2.3      Preferred: 2 Years of Experience in Quality Control in Food Manufacturing

3.3           Skill, Knowledge and Abilities

·      Ability to Read, Write, Spell, and Orally Communicate Clearly in English

·      Ability to Read, Write, Spell, and Orally Communicate Clearly in Spanish is a Plus

·      Ability to Add, Subtract, Multiply, and Divide

·      Ability to Effectively Communicate with Lead Positions in the facility

·      Ability to Organize, Sort, and Categorize Information and Production Samples

·      Ability to Understand Metric and lb. Conversion Rates for Raw Goods and Incoming Products

·      Ability to Train and Inform Employees on Proper Food Safety Practices

·      Ability to Coordinate and Communicate with Multiple Personality Types

           3.4      Physical

                       Body Positions: Standing, sitting, walking, crouching, and stooping.

                       Body Movements:  Extensive use of hands, arms, and fingers.

                       Senses: Sighted, speaking, hearing

                       Lifting:  Normal up to 25 lbs.

                                     Occasionally up to 50 lbs.

3.5        Working conditions

·      Production Facility is a controlled smoke free environment.

·      Employees will be expected to wash hands before entering Production Center

·      Employees will be expected to wear gloves, masks, and other essential protection equipment as required by Quality Control.

·      Employee must follow all GMP’s and maintain good personal hygiene as per FDA food safety Guidelines.

4.0      REPORTING RELATIONSHIPS

4.1     The Quality Control Lead reports to the Quality Control Supervisor

4.2      In absence of the Quality Supervisor, the Quality Control Lead reports

    the Quality Manager.

4.3      The Quality Control Supervisor covers the Responsibilities for the

    Quality Control Lead when the Quality Control Supervisor is absent.

4.4      The Quality Control Lead works with the Plant Supervisors and Plant

    Manager, to ensure all quality controls are enforced and practiced throughout the

    Facility.

5.0      AUTHORITY

5.1           The Quality Control Lead has the authority to discipline employees for poor food safety practices, quality issues, and improper cleaning processes. The quality control lead has the authority to shut down production lines due to improper food safety practices and not following proper quality control processes.

6.0      DUTIES/RESPONSIBILITIES

6.1           Responsible for ensuring all food safety measurements are being followed under

           his/her supervision.

6.2           Ensures all Quality Control Mandates are Followed by Facility and

           Actively Monitors and Models Quality Control Behavior

6.3           Ensures samples of produced product daily are collected and documented based on company standard operating procedures and customer specifications.

6.4           Works with and as a Qualified Individual to ensure Standard Operating Procedures are being followed.

6.5           Validates the functionality of the Critical Control Points established throughout the facility through monitoring and corrective actions.

6.6           Understands HACCP and Internal Auditor Processes and is willing to learn Food Safety Requirements associated with Food Manufacturing

6.7           Updates SQF processes and works with SQF Practitioner to keep records and management SOP’s up to date.

6.8           Ensures Daily Production Logs adhere to company SOP’s. Checks logs for accuracy and balances lot numbers on logs.

6.9           Ensures all rooms are properly cleaned prior to ATP Swapping

6.10        Ensures GMP’s have been performed by production centers and notifies

           management when production centers fail to perform GMP’s.

6.11        The Quality Control Technician is responsible for releasing product placed on

           hold that does not meet qualified specifications.

6.12        Checks Finished Goods Paperwork and Ensures all products have been labeled correctly and moved to Finished Goods for Shipping.

6.13        Helps run customer plant audits and tours and always presents self in a professional manner.

6.14        Responsible for working with Plant Manager and Scheduling to develop daily

           batch records report’s and ensures information in the report is accurate and up to

           date.

6.15        Ensures production yields line up with actual batch production and final report is complete, accurate, and ready for invoicing.

6.16        Recognizes Allergens, Organics, Halal, Gluten Free, and Kosher to Determine Proper Handling in The Liquid Products Facilities.

6.17        Checks Finished Goods Paperwork and Work Orders for Work Centers and Ensures all Products Have Been Labeled Correctly and moved to Finished Goods for Shipping.

6.18        Works with Production Line Leads to Determine Best Practices and Processes to Complete Work in the Work Centers.

6.19        Assists with implementation of Halal, Kosher, Non-GMO, Gluten Free, Organic, and other standards as assigned by the Quality Control Manager

6.20        Samples products as directed by customers expectations.

6.21        Completes projects as assigned by the Quality Control Manager or Quality Control

7.0         RELATIONSHIP WITH OTHERS

7.1         Maintains a Cooperative Working Relationship with all Employees.

7.2         Promotes a High Degree of Morale and a Spirit of Motivation Amongst Members of the Team.

7.3         Always Gives Proper Notice of Absences and Vacation Time to Direct Supervisor.

7.4         Interacts with Other Departments in a Professional and Courteous Manner.

7.5         Puts Direct Reports in Positions to be Successful and Supports them in their Roles.

8.0      MEASUREMENTS OF PERFORMANCE

           The Quality Control Manager will evaluate the Performance of the Quality Control Lead

8.1           All Quality Goals Have Been Met for Todd’s Facility.

8.2           Todd’s Production Facility has passed all customer quality audits and the Quality Control Lead has followed up on any plant deficiencies and has performed corrective actions to improve the overall plant quality.

8.3           The Quality Control Lead have verified quality practices are being performed Daily, Weekly, Monthly, and Quarterly.

8.4           The Quality Control Lead has effectively managed quality and Todd’s Production Lines and have met production targets for the Facility.

8.5           Work Orders Have Been Processed through Production Lines with Minimal Errors.

8.6           The Quality Control Lead has communicated needs of Quality Department to the Plant Manager and has recommended solutions to all quality issues that have been experienced.

8.7           The Quality Control Manager is satisfied with the level of performance they have received from the Quality Control Lead.

8.8           The Quality Control Lead has maintained a cooperative Working Relationships with All Employees and Managers