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Quality Manager/Food Science
D'Artagnan - Newark, NJ


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 needed actions.

-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 customer presentations

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

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