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Quality Assurance Manager
Table Fresh - Baton Rouge, LA

 

 

 

Table Fresh™ delivers all varieties of fresh fruits, vegetables, and specialty products, both domestic and international, to nearly 200 restaurants in Baton Rouge and surrounding areas. Table Fresh™ is located at 6930 S Choctaw Drive, Baton Rouge, LA, and is currently seeking qualified candidates for a Quality Assurance Manager in our Commissary Kitchen.

Overview
The Quality Assurance Manager leads a team of cooks in the preparation of fresh foods for local restaurants and grocery stores using established recipes and food safety guidelines. This position also ensures compliance with all UDSA Food Preparation Guidelines. This position may be required to work Saturdays on occasion.

Essential Duties and Responsibilities: **Other duties may be assigned

1. Assist with coordinating the activities of the Commissary Workers to ensure daily production is completed before orders ship. Make daily assignments, prioritize, recognize and overcome resource constraints.

2. Ensure rigorous compliance with all regulatory and company defined food safety and sanitation standards, systems, and procedures.

3. Work as a liaison between USDA Inspectors and commissary staff.

4. Facilitate internal and external audits by third party companies, including FSMA compliance.

5. Organize, conduct, and track mock recall(s) and environmental testing.

6. Develop, follow, and enforce the Hazard Analysis and Critical Control Points (HACCP) document for each product to ensure each product is produced without cross contamination from other products. Cools product to required temperature within established time and temperature requirements. Reports potential cross contamination concerns.

7. Maintain production logs and quality control objectives. Follow management policies and guidelines for documenting production and quality control information.

8. Ensure accurate labeling information on all products, including ingredient lists and allergens, to ensure compliance with all pertinent laws and regulations.

9. Develop, follow, and enforce Standard Operating Procedures (SOPs) for daily production and Good Manufacturing Practices (GMPs) to maintain cleanliness of the hands, clothes, work tables, utensils, prep room, coolers, and freezer.

10. Develop, implement, and track staff trainings on all SOPs, GMPs, and compliance.

11. Meet with other departments to propose recipe, system, or production improvements. Find and document ways to improve safety or quality, or reduce cost.

Requirements:
Bachelor’s degree in Agricultural, Nutrition, Food Science, Food Safety, Meat Science, or related field; minimum of three years of Quality Assurance experience and/or training; HACCP Certification preferred. Bachelor’s degree in Agricultural, Nutrition, Food Science, Food Safety, Meat Science, or related field; minimum of three years of Quality Assurance experience and/or training; HACCP Certification preferred.

 

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