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Director of Quality Control - Foster Farms - Livingston, CA




Job Description = Title: Director of Quality Control
Location: Livingston, CA 
Shift: Day

Foster Farms has been a family-owned and operated company for four generations. We have always been committed to providing consumers with the highest-quality, best-tasting poultry products available. The hope is that our commitment to excellence, honesty, quality, service, and our people will shine through in everything we do.

This position directs the development of programs, policies, and procedures for the organizations quality control and food safety projects in support of essential business and process improvement goals of the Company for the Turkey and Prepared Foods facilities.

Essential Functions:
Direct the Quality Assurance functions, and activities for 6 facilities
Direct and implement Quality Assurance systems to ensure that processing specifications are met and that product shipped to customers is within specification.
Develops Quality and Food Safety metrics to measure effectiveness/progress in areas of responsibility. Interfaces with and provides technical support to appropriate functions and employees to assure regulatory compliance, food safety and quality of Foster Farms products.
Provides technical assistance to operations and manages the following Food Safety Programs: Recall, Pathogen control (Listeria and Salmonella), Allergen Control, and HACCP/SSOP Programs. Including direction of training programs to assure sound quality and food safety habits of plant employees.
Direct the control procedures necessary to assure that products coming from co-packers are in compliance to corporate quality and food safety specifications.
Participate in staffing, hiring, firing, and performance reviews for Quality Assurance at 6 manufacturing facilities.
Assist with the Corporate Food Defense Program and Assist Corporate Purchasing Department on Supplier approval process

Preferred MS in Food Science, Food Safety, Meat Science or related field with at least 5 years of experience or BS degree with at least 10 years of experience.
Prior department management experience is preferred.
Must have a working knowledge of meat science, analytical chemistry, microbiology, and process capability analysis.
Problem solving skills and team management skills.
Ability to manage projects.
Possess good interpersonal skills and good oral and written communication skills.
Technical knowledge of food quality/safety procedures and programs, regulatory requirements, microbial hazards, HACCP program development, microbiological laboratory procedures, sanitation procedures and plant operations.
Functions at an autonomous level with minimal supervision.
Must be able to travel and have reliable transportation.

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