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Manager of Food Safety and Quality Assurance - Raley's
Sacramento, CA

 

 

 

 

The Manager of Food Safety and Quality Assurance (FSQA) is responsible for Supplier qualifications, risk assessments and Supplier conformance of raw materials. This leader interacts with cross-functional groups such as Quality Control, Supply Chain, and Sales & Merchandising to ensure approved quality systems are established and maintained. The Manager of Food Safety and Quality Assurance provides oversight for the accuracy, timeliness and completeness of data collection used in Food Safety information systems and the maintenance of supplier electronic record integrations to key databases. This job classification requires advanced technical knowledge of federal and state regulatory requirements involving Global Food Safety Initiative, Food Safety Modernization Act, FDA, GMP/GWP/GLP and associated regulations and standards.

 

Responsibilities

       Oversight of nutritional labels for all private brands and vendor changes. Understands and follows GMP/GLP regulations. Maintains up-to-date knowledge of current GMPs and advances in the FDA and other regulatory agencies.

       Provides leadership, guidance and mentoring to employees in the Food, Safety and Quality department. Proactively and continuously improves internal processes with a quality mindset. Monitors and reports on emerging issues in food safety and quality as it relates to our business needs.

       QA Development and oversight of the supplier qualification program including FSMA Rules where applicable. Develops and maintains Foreign Supplier Verification Program per 21CFR117. Tracks supplier reassessment dates and updates approved supplier database. Works with suppliers to develop and create supplier quality agreements.

       Leads regulatory audits and subsequent training. Develops annual supplier audit schedule and request supplier audits and/or information as needed. Leads supplier quality audits to assure the quality of incoming materials and services as necessary. Provides training on QA system SOPs as required. Serves as an active participant in the Regulatory audit team and participates in regulatory audits. Supports internal inspection activities (e.g., walkthroughs, readiness activities) as needed. Assists in the investigation of raw material/component non-conformance

       *Manages and provides technical guidance to team members of a department and creates a positive experience for team members as a servant leader. Adapts department plans and priorities to address resource and operational challenges applying sound independent judgement and decision-making. Applies understanding of department objectives in design and implementation of programs, policies and procedures. Interviews, selects, evaluates and recognizes team member results and actions. Promotes a constructive work environment, organizing staff to accomplish work and meet business demands and demonstrates initiative. Provides team with opportunities for on-going self-development. Reviews operational and fiscal activities of a department to include budgets and vendor expenses.

 

Qualifications

 

EDUCATION AND EXPERIENCE:

       Bachelorís degree in food science, microbiology, dietetics/nutrition sciences or related field plus five (5) or more years of related industry experience. Or an equivalent combination of education and experience.

       Five (5+) or more years of experience in food manufacturing and/or grocery retail food safety with supervisory experience preferred. HACCP and PCHF- PCQI Certifications preferred.

 

REQUIRED KNOWLEDGE:

       Knowledgeable in Organic Certification, FSMA, USDA, PMO, Kosher, GMP, CFR's, and other state and federal regulatory requirements.

       Advanced technical knowledge of: Federal and state regulatory requirements governing food quality and safety. Product safety and food security, including Hazard Analysis and Critical Control Points (HACCP) and Good Manufacturing Practice (GMP).

       Lot sampling including Statistical Process Control (SPC) techniques and Acceptable Quality Levels (AQL). Laboratory procedures and techniques.

       Preferred advanced knowledge of: GMP compliance and Part 110,111 and FSMA compliance knowledge preferred GFSI, BRC, SQF Practitioner, PCQI, FSMA and PCQI knowledge preferred

 

SKILLS/ABILITIES:

       Well versed in various food product categories and processing; scientific method, continuous improvement methodologies, statistical process control, change management, and other world class manufacturing process improvement programs.

       GFSI Experience with BRC and /or SQF Auditing Standards.

       Exceptional risk assessment skills (regulatory requirements, food safety and quality risks). Ability to work in a fast-paced, team environment

       Excellent written, verbal and presentation skills Strong attention to detail. Proficient use with MS Office applications such as Excel, Word, PowerPoint and SharePoint.

       CERTIFICATIONS REQUIRED HACCP and PCHF- PCQI

       Certifications preferred.

 

PHYSICAL DEMANDS - Employees may occasionally experience the following physical demands for extended periods of time:

       Walking Standing Sitting including driving

       Viewing computer screen Keyboarding

 

WORK ENVIRONMENT

       Work is performed in a normal business office environment and occasionally in manufacturing, lab and agricultural environments.

       Frequent exposure to food products, household chemicals and laboratory equipment.

       Occasional travel required including to remote agricultural locations.

 

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