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Corporate Food Safety/QA Manager - Pasco, WA

Oregon Potato Company

 

 

 

Job Description

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 safety performance.

Essential Functions:

  • Maintains regular and punctual attendance; works as many hours as required to get tasks completed.
  • Works cooperatively with others.
  • 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 situation requires.
  • 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 dehydrating.
  • 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 grading/testing systems.
  • 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 needed.
  • 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 processes.
  • 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.

Education Requirement

4 year degree in Food Science or Technology, Microbiology, Chemistry or related field

Experience Requirement:

5+ years in Food Safety and Quality Assurance in a food manufacturing environment

Job Type: Full-time

Experience:

  • Food Safety: 5 years (Preferred)
  • Quality Assurance: 5 years (Preferred)

Education:

  • Bachelor's (Preferred)

Work Location:

  • Multiple locations

Benefits offered:

  • Paid time off
  • Health insurance
  • Dental insurance
  • Healthcare spending or reimbursement accounts such as HSAs or FSAs
  • Other types of insurance

 

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