Safety/QA Manager - Pasco, WA
The Food Safety/Quality Manager
ensures efficient operation of corporate Food Safety and Quality functions by
providing multiple processing facilities with technical support and
leadership in the areas of quality assurance, food safety and food defense.
The Manager provides oversight and monitoring of operational processes for
compliance with policies and procedures to include, but not limited to, GMP,
SSOP, HACCP, SQF, and other regulatory and company pre-requisite programs,
audits (internal and third party), and supporting company or customer QA
programs. This position communicates closely with production, purchasing,
sales and R&D regarding acceptance, rejection and disposition of raw
materials and finished products and is accountable for monitoring and
ensuring a high standard of food processing sanitation at the pre-operational
and operational stages of production. The Manager provides necessary support
to operations to ensure consistent high quality products are produced and
maintained as well as proper costs control, food safety, sanitation, and
- Maintains regular and punctual
attendance; works as many hours as required to get tasks completed.
- Works cooperatively with
- Complies with all company
policies and procedures.
- Verifies facilitiesí compliance
with applicable food safety regulatory and corporate guidelines.
- Identifies opportunities to
strengthen quality & food safety systems.
- Identify technologies,
processes and procedures that can reduce the food safety risks
associated with produced food products. Includes development and maintenance
of robust quality management support systems. Communicates and manages
regulatory needs for all facilities.
- Develop crisis management plans
for food product related incidents and coordinates the execution of the
plans should the need arise. Integrate the Food Safety components with
the food security program.
- Define, develop, implement,
coordinate, measure, and improve systems and processes to ensure the
safety of products. Systems include FDA Good Manufacturing Practices,
Hazard Analysis and Critical Control Points, Trace and Recall, Allergen
Control, Safe food product design, Microbiological Standards,
Maintenance for Food Safety and Engineering for Food Safety, Global Food
Safety Initiative Audits and Preventive Controls. Collaborates with colleagues
to insure that food safety requirements are incorporated into the
performance standards of their respective departments.
- The incumbent is the focal
point for: i) Quality Assurance Training
Procedures, Specifications, Equipment use ii) Process Control Training.
The incumbent is responsible for auditing: i)
Specifications and Procedures Compliance ii) Product compliance to
specifications iii) Food Safety.
- The above statements are
intended to describe the general nature and level of work being
performed by people assigned to this classification. They are not
intended to be construed as an exhaustive list of all responsibilities,
duties and skills required of personnel so classified.
Minimum Required Qualifications:
Knowledge, Skills, and Abilities Required
- Composure: Keep composure in tense
situations. Does not become defensive or irritated when confronted with
crisis situations. Is able to handle a high level of stress when the
- Customer Focus: Understands who is the
internal versus external customer. Is committed to meeting requirements.
Is able to establish effective relationships with customers in order to
develop productive working relationships.
- Dealing with Uncertainty: Is both flexible and
adaptable when facing difficult situations. Can take a position yet be
adaptable as information evolves. Is able to stand up for self without
creating divisiveness. Acts differently depending upon the situation.
- Decision Making: Makes both timely and good
decisions based on analysis, experience, and judgment. Is able to
communicate with colleagues and subordinates in a way that earns respect
and resolves both difficult and easy situations.
- Food Labeling: Knowledgeable of federal
requirements for proper food labeling/nutrition. Is familiar with kosher,
halal and GMO.
- Food Processing: Has Familiarity with
processing techniques including blanching, cooking, freezing and
- Food Production QA: Is familiar with quality
assurance processes and standards including good manufacturing practices
(GMPs) and sanitation. Is knowledgeable of internal auditing and product
- Food Risk Assessment: Familiar with Food and Drug
Administration regulations, policies and guidance. Can categorize the
nature and magnitude of risk to human health and business risks based on
the likelihood and severity of potential contaminants.
- Food Safety: Knowledgeable of federal,
state and local food safety regulations. Understands the concept of
hazard analysis and risk assessment. Is adept at identifying potential
hazards and threats and understand the potential severity to the
consumer/company. Is able to implement preventive action and
verification systems for food safety issues. Has a basic understanding
of Food Microbiology and the particular organisms of greatest concern to
the food industry. Can effectively manage Recall/withdrawals when
- Food Science: Has a working knowledge of
the technical aspects of Is familiar with food
safety, microbiology, preservation, engineering, product development,
sensory analysis, food chemistry, food packaging and food.
- GFSI: Knowledgeable of the most
common Global Food Safety Initiative standards (i.e. BRC, SQF, FSSC). Is able to effectively manage auditing
- Problem Solving: Uses established methodology
to solve difficult problems with effective corrective action and
preventive actions solutions. Looks beyond the obvious and does not stop
with first responses (i.e. 5 Whys).
- Supplier Management: Assist in vetting, assessing,
approving and monitoring of suppliers of raw ingredients and packaging.
4 year degree in Food Science or
Technology, Microbiology, Chemistry or related field
5+ years in Food Safety and Quality
Assurance in a food manufacturing environment
Job Type: Full-time
- Food Safety: 5 years
- Quality Assurance: 5 years
- Paid time off
- Health insurance
- Dental insurance
- Healthcare spending or
reimbursement accounts such as HSAs or FSAs
- Other types of insurance