FoodHACCP.com

The comprehensive food safety information website

Director of Quality Assurance and Organic Certifications
Dave's Killer Bread 4 reviews - Milwaukie, OR

 

 

 

Department: Quality Assurance

Status: Exempt

Employee Classification: Regular Full Time

Reports To: Plant President

Job Summary: The individual in this position is responsible for the overall food safety and product quality programs for the organization and will operate under strict QMS/TQM guidelines. This includes auditing and monitoring plant processes to verify that the plant is in compliance with all food safety and mandatory quality systems including a routine review of the plant product formulations, HACCP program, GMP programs, allergen programs and quality systems. Coordinate organic certification processes and programs for all organic baking facilities.

Essential Functions:
1. Ensure that the facility and all contractors/vendors are in compliance with all federal, state and local regulations pertaining to food safety and quality.

2. Review product formulations to assure alignment with current nutrition labeling information.

3. Initiate annual plant mock traceability/recall exercise.

4. Review, update and maintain plant Quality and Food Safety Program, HACCP Program, Recall Program, GMP policies, Allergan Program, vendor ingredient specifications including organic and kosher certifications.

5. Provide insight for internal and external (customer specific) finished product specifications.

6. Oversee the submission and maintenance of documentation as required for Nutritional Labeling Program.

7. Lead corrective action process related to quality and food safety programs, consumer concerns, and facility audits.

8. Maintain compliance and documentation associated with food safety such as proper record keeping for Bioterrorism Preparedness and Response Act of 2002.

9. Assist with development of training and training materials for authorized partner-employees regarding product safety and quality.

10. Responsible for maintaining and increasing regulatory and compliance knowledge and credentials.

11. As a trusted leader, responsible for carrying out responsibilities in accordance with company policies and procedures for interviewing, hiring, training partners, planning, assigning, directing, evaluating performance, rewarding and disciplining employees, and addressing partner complaints and issues.

12. Routinely work with cross-functional groups such as Production, R&D, Contract Manufacturing and Maintenance to establish and achieve business objectives.

13. Communicate with bakery management and provide accurate information in a timely manner.

14. Develop personal growth plans for each direct report and assist in building a World Class team foundation.

15. Lead and maintain the organic division certification process.

16. Responsible for supporting the development, implementation and continuous improvement of the food safety management system and providing adequate resources.

17. Ensure all food safety policies and procedures are enforced.

18. Responsible for reporting food safety issues.

19. Responsible for developing people to enhance succession planning and career roadmaps.

Knowledge, Skills, and Abilities:
1. College degree or equivalent experience in food science, biology, chemistry or related fields preferred.

2. Minimum of five years in food manufacturing, including two years of food QA experience, preferably as a supervisor.

3. Prior experience as a supervisor or lead food safety practitioner.

4. Knowledgeable in FDA, USDA, EPA and GMP guidelines for food manufacturing facilities.

5. Must have a strong understanding of food safety, HACCP, GMP, sanitary design/controls, pest control, food regulations/specifications, and food technology.

6. Strong analytical and problem solving skills.

7. Must demonstrate strong leadership skills.

8. Ability to interact and communicate with partners at all levels of the organization.

9. Strong understanding of scientific method.

10. Ability to understand production schedules.

11. Proficiency in MS Office Word, Excel, PowerPoint.

12. Strong written and verbal communication skills.

13. Experience writing procedures.

14. Ability to keep accurate records.

15. Ability to research, develop, implement and monitor documented procedures and standards.

16. Strong time management skills.

17. Ability to work independently.

18. Strong math skills.

19. Ability to communicate and understand instructions in English.

Working Conditions/Physical Factors:
1. Worker exposed to temperatures above 100 degrees for periods of more than one hour. More extreme temperatures possible during summer months.

2. Worker exposed to a loud working environment.

3. Worker exposed to hazards in the work place such as close proximity to equipment conducting extreme heat, moving parts, and electrical current.

4. Must be able to work in environment containing flour dust and other allergens (nuts, milk, wheat, etc.).

5. Must be able to lift up to 50 lbs.

6. Must be able to ascend and descend building stairways and ramps to reach job assignments and perform job tasks.

7. Position requires frequent sitting for periods of time as well as standing, reaching, walking, lifting, grasping, bending and twisting.

8. Must be capable of understanding work instructions in English, both oral and written.

Other Duties as Assigned

This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee.

 

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