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QA Manager - Waipahu, Hawaii

Aryzta

 

 

 

Tracking Code

20124979

Job Description

This job description should not be viewed as an all-inclusive list of the responsibilities related to your position. Your position will necessitate performing duties and tasks that are not outlined herein. There are no guarantees as to the nature and scope of the work performed by this position. The company retains the right to change an employee’s position or job description at any time.

 

Position Purpose

The Quality Assurance Manager has the primary responsibility for protecting the food by establishing and implementing food safety and quality strategy and meeting all regulatory, customer, and ARYZTA requirements.

 

Scope/Complexity/Supervisory Responsibilities

The QA Manager is a leader within the bakery responsible for developing, implementing and monitoring food safety and quality assurance programs and ensuring operations is in compliance with best practices for food safety and quality. The QA Manager reports directly to the Corporate Food Safety & Quality Assurance Department with dotted line reporting to the bakery leader to assure effective implementation of food safety and quality programs. The QA Manager provides leadership directly to their team (exempt and/or non-exempt) and indirectly to other bakery personnel.

 

Essential Duties and Responsibilities

This section describes the core responsibilities of this position. Duties may vary dependent on location, department staffing and seasonal fluctuations.

 

·         Responsible for understanding all applicable food regulations (international, national, state, and local) and assuring the bakery meets all regulations

·         Responsible for understanding and complying with Global Food Safety Initiative (GFSI) standards (i.e. BRC, SQF)

·         Responsible for implementation, documentation, control, and maintenance of a detailed Quality Management System (QMS) including procedures, records, Good Manufacturing Practices (GMPs), Hazard Analysis and Critical Control Points (HACCP), and reassessment

·         Works to maintain and improve on the safety, legality and quality of each food and the processes used in their manufacture.

·         Responsible for meeting and exceeding customer requirements and effectively communicating with customers as requested

·         Responsible for investigating customer/consumer complaints for foods manufactured on site using root cause analysis, determining corrective actions and preventive measures, responding to complaints in the required timeframe, and analyzing complaint trends

·         Responsible for the day to day management of the Quality Assurance team including training and development of QA staff and clear identification of objectives to meet the bakery needs

·         Quality Assurance Manager clearly communicates food safety and quality objectives with production, maintenance, sanitation departments, and external contractors

·         Responsible for reporting the food safety and quality issues, corrective actions, and preventive measures to the plant management team and Corporate Food Safety & Quality Assurance

·         Responsible for ensuring training is effective for operations, sanitation, and maintenance staff in basic food hygiene, GMPs, HACCP, allergen control, and other food safety and quality requirements

·         Responsible for monitoring and adherence to Quality Assurance budget

·         Measures plant process capabilities, sampling plans, and statistical analysis to assure compliance

·         Authorized to hold and release product based on food safety or quality non-conformance

·         Ensures a daily food evaluation is conducted to identify possible defects and provide direction for improvement

·         Ensures physical bakery inspections are conducted on a weekly basis and reports are generated on each area (pest control, operational methods, maintenance for food safety, sanitation, personnel practices, etc.)

·         Contract review, approval, and performance monitoring of external suppliers/services relating to QA

·         Technical representative for ARYZTA at customer and third-party bakery audits

·         Responsible for assuring materials are received from ARYZTA approved suppliers and conducts raw material supplier performance monitoring

·         Responsible for the effective implementation of ARYZTA Recall and Traceability Program including accurate, timely mock traceability exercises

·         Responsible for providing technical advice and direction with respect to ARYZTA food safety and quality policies and keeping bakery team informed of applicable scientific, industry, and regulatory changes.

·         Other duties may be assigned and QA Manager is expected to effectively manage and execute changes

Required Skills

Required

The education, technical qualifications, experience and competencies are representative of those that must be met by an employee to successfully perform the essential functions of this job.

·         Excellent leadership, communications and team building skills

·         Bachelor of Science Degree in Microbiology, Chemistry, Food Technology, or Food Science preferred or sufficient experience in the food industry to cover the technical skills needed.

·         Certified in HACCP (Hazard Analysis & Critical Control Points)

·         Certified in a Global Food Safety Initiative (GFSI) standard such as BRC or SQF

·         Understanding of microbiology aseptic sampling, methods, and interpretation

·         5-7 years food industry manufacturing or quality experience including leadership experience

·         Good writing, statistics (SPC and charting), analytical, and critical thinking skills

·         Proficient in computers including spreadsheets, statistical programs, and SAP applications Physical Requirements

·         The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

·          

·         Regularly required to climb, stand or walk for extended periods of time.

·         Use a computer keyboard and monitor more than 25% of total work time.

·         The employee must occasionally lift and/or move up to 50 pounds. Work Environment

·         The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

·          

1.    While performing the duties of this job, the employee frequently works near moving mechanical parts and is occasionally exposed to outside weather conditions, wet and/or humid conditions, fumes or airborne particles, and extreme cold.

2.    The noise level in the work environment is often moderate to loud.

Work schedule 40 hrs., M-F, 8a - 5p, Occasional Weekends

Job Location

Waipahu, Hawaii, United States

Position Type

Full-Time/Regular

 

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