Assures quality food products and processes by
establishing and enforcing food safety programs, plans, and quality
standards; testing product; documenting results.
-Achieves food quality operational objectives by
contributing information and analysis to functional strategic plans and
reviews; preparing and completing action plans; implementing quality and
customer-service standards; identifying and resolving problems;
completing audits; determining system improvements; implementing change.
-Meets food quality financial objectives by
estimating requirements; preparing an annual budget; scheduling
expenditures; analyzing variances; initiating corrective actions.
- Establishes food safety
program by developing ingredient control and storage policies
including purchasing specifications, incoming inspection procedures,
equipment cleaning and sanitation procedures and schedules,
personnel sanitation procedures and training, and time-temperature
inspection methods and schedules.
-Develops food safety plans by conducting hazard
analyses; identifying critical control points and preventive measures;
establishing critical limits, monitoring procedures, corrective actions,
and verification procedures; monitoring inventories.
-Establishes food quality documentation system by
writing and updating quality assurance procedures.
-Maintains and improves product quality by
investigating customer complaints; collaborating with other members of
management and sales to develop new product lines
-Prepares food quality reports by collecting,
analyzing and summarizing information and trends.
-Complies with federal, state, and local legal
regulations by studying existing and new regulations; anticipating
regulations; enforcing adherence to requirements; advising management on
-Updates job knowledge by studying trends in and
developments in food quality management; participating in educational
opportunities; reading professional publications; maintaining personal
networks; participating in professional organizations.
-Enhances department and organization reputation by
accepting ownership for accomplishing new and different requests;
exploring opportunities to add value to job accomplishments.
BS or MS degree in micro biology, meat or food
science, or related field
Extensive knowledge of Federal and State
regulations, specifically USDA, NLEA & HAACP
Experience with microbiological testing, pre-op
protocol, third party audits
Experience in manufacturing facilities of
refrigerated and/or frozen foods
Oversee all samples being sent and made for
Review and standardize all item specifications
including but not limited to ingredients and nutritional statements,
product formulas, cooking instructions. Review all new and existing
labels to ensure regulatory compliance.
Must have excellent communication skills
Must work well independently and be self -motivated
Must be organized and pay strong attention to detail