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Quality Assurance Manager - Bellingham, WA

King & Prince Seafood





General Summary

The Quality Assurance Manager plans, coordinates, directs and maintains the quality assurance program at a plant location to ensure the production of products consistent with established quality standards. Responsibilities include leading and developing a team of quality professionals, designing and implementing quality systems and monitoring food safety practices.

Essential Duties and Responsibilities

  • Supports, promotes, and enforces product food safety, product uniformity and adherence to standards.
  • Manages the Environmental Monitoring Program, including periodic review, trending, and leading the Micro response team
  • Leads and supports the Bellingham team to root-cause analyze and correct product non-conformances, and internal, regulatory and/or 3rd party audit non-conformances.
  • Develops and maintains Quality Procedures in conformance with all King & Prince, GFSI BRC audit protocol, and/or customer requirements.
  • Leads the Quality Assurance team and oversees daily Quality Assurance and operational monitoring activities; periodically reviews QA and HACCP records and applicable production records for product conformance to established specifications.
  • Analyzes Quality Assurance KPI variables to identify chronic problems that result in poor quality, yield loss and rejections of finished product.
  • Coordinates activities and involvement with state, local and federal regulatory agencies as per established company procedures.
  • Organizes and leads monthly plant self-audits/inspections with cross-section of plant management. Reports food safety, quality, sanitation and employee safety concerns noted during audits and provides follow-up reports to document progress.
  • Directly responsible for third party food safety and quality audits (participation, preparation and follow-up); leads and supports management team in compliance with certification standards.
  • Oversees microbiological and chemical testing of raw materials, ingredients, and finished products; periodically reviews laboratory and sensory testing program standards, procedures and protocols.
  • Leads the management team in product traceability and mock recall exercises.
  • Develops and manages annual department budget.
  • Develops an ongoing and cooperative program of customer complaint resolution and coordinates product review, assessment and disposition.
  • Promotes continuous improvement through on-going teaching and training opportunities. Stays abreast of new technologies and changes in international, federal, and state food regulations.


  • B. S. degree in a Food Science/Technology, Biology/Microbiology or Natural Sciences
  • At least three years of experience in food quality assurance including at least one year in supervision
  • Certification in HACCP Principles with at least 2 years of HACCP experience
  • Experience in processing batter/breaded proteins, preferably seafood
  • Experience with BRC standards or other GFSI standards
  • Proficient with Excel spreadsheet, Data Base and Word software
  • Ability to work effectively in a team environment with multiple constituents
  • Strong presentation and communication skills.


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