FoodHACCP.com

The comprehensive food safety information website

Quality Control Manager - Food Safety - Madison, WI area
Start-Up Company - Cheese Manufacturer - Madison, WI

 

 

 

Looking for a Food Quality Control Manager for Platteville, WI.

PRIMARY PURPOSE:

The Quality Control Manager position requires an individual who can conduct a wide variety of Quality Control department activities. Not only will they be required to “build” the department and the processes in a new cheese making facility, but they will be responsible for all of the testing, documentation, reporting, etc., after the facility is up and running. He/she will be responsible for overseeing the day to day quality and food safety processes of the facility and making decisions on numerous quality issues as they arise. They will work closely and collaboratively with all employees in the facility and be responsible for their quality training.

The duties will vary broadly as this is a new position in a start-up company.

PRIMARY RESPONSIBILITIES:

Principal Accountabilities – During Construction and Ramp Up the Quality Control Manager will:

  • Act as key resource to different groups (engineers, contractors, owners) involved in building construction to ensure all aspects of food safety and quality are incorporated into the building and the culture from the ground up.
  • Determine lab layout, processes, and equipment needed.
  • Work with vendors to secure proper equipment to support quality needs of facility. Negotiate vendor contracts.
  • Determine and develop necessary quality practices/processes and sustainable training framework to meet all regulatory requirements.

Principal Accountabilities – On-going Responsibilities of the Quality Control Manager:

  • Ensure compliance of regulations/policies – ultimate accountability for all Food Safety and Quality Regulations (FSQR) compliance. Analyze, review, and interpret FSQR policies.
  • Implement programs to ensure customer and supplier standards are met.
  • Monitor regulatory activities, ensure plant compliance, act as liaison with regulatory authorities at local, state and national level.
  • Perform prevention activities and issue resolution – act as customer interface, manage FSQR audits, respond to customer questions/complaints, proactively identify risks, take action to prevent FSQR non-conformities.
  • Develop, implement, assess, and document procedures/process/systems – plan and direct all FSQR programs and management of change, implement product specification systems, drive continuous improvement, and provide input to location leaders and owners related to capital needed to maintain a food safety and quality leadership position in the business.
  • Develop audit protocol. Participate in or oversee conduct of quality audits. Develop corrective action plans as needed.
  • Drive implementation of process control strategies using data analysis, trending, application of statistics, root cause analysis & corrective actions and other quality management tools.
  • Create and test a product recall process.
  • Shape food safety, quality and regulatory culture/reputation - interface with managers/ directors and outside agencies to represent FSQR as part of location
  • Be part of management team, act as liaison between customer and operations to ensure standard/expectations are met, build and develop effectively engaged FSQR workforce, lead implementation of FSQR strategy/tactical plans.
  • People/resource management – Accountable for quality training and development of all employees.
  • Lead and manage development of FSQR initiatives and budgets, and set accurate and challenging budgets.
  • Perform other duties as assigned.

Required Qualifications

To perform the Quality Control Manager job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • Minimum 4-year degree in scientific discipline such as food science, chemistry, biology or related field. Advanced degree strongly preferred.
  • Minimum 7 years in quality control/quality assurance experience in the food industry.
  • Keen understanding of laboratory function/operations of standard to moderately complex lab equipment.
  • Knowledge of the principles, practices and procedures utilized in the role.
  • Demonstrated regulatory knowledge and experience with Quality, HACCP and food safety practices such as risk assessment, auditing, and assigning product disposition.

Other combinations of education and experience which can be demonstrated to result in the possession of the knowledge, skills and abilities necessary to perform the duties of this position may be considered.

Job Type: Full-time

Required experience:

  • Quality Control / Food Safety: 7 years

Job Type: Full-time

Required experience:

  • Quality Control - Food Safety: 7 years

 

Apply Now

 

 

 

 

Main Page

Description: Description: setstats            Copyright (C) All rights reserved under FoodHACCP.com

            If you have any comments, please send your email to info@foodhaccp.com