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Job
Title:
Director of Food Safety and Quality Assurance
Department:
Quality
Assurance
Reports To:
Sr Vice President of Operations
SUMMARY OF
ESSENTIAL DUTIES AND RESPONSIBILITIES Coordinate all activities of the Quality Assurance
Departments and ensure food safety and adherence to customer requirements
at each facility (Food Production, Assembly, and Storage facilities).
Provide leadership and technical expertise in standardizing GMPs, SOPs, SSOPs,
HACCPs and other food safety policies and
programs. Maintain audit preparedness and regulatory compliance
practices. Champion the development, implementation, and adherence of
the Company’s Quality Systems Plan and associated
policies to ensure compliance with all applicable customer, regulatory, and
internal requirements.
PERSONAL PROTECTIVE
EQUIPMENT REQUIRED
A) Obey GMPs for
production areas.
MAJOR DUTIES AND
RESPONSIBILITIESA)
Develop and implement organization wide quality systems plan and related
procedures and programs, including but not limited to HACCP, GMP, SPC,
Foreign Material Control, Food Security and Defense, Recall, IPMP, etc.B) Leads and
identifies projects for implementation to drive product quality
improvement, customer risk mitigation, and organizational
efficiencies. C) Establish
and maintain product measurement and testing protocols in accordance with
applicable customer and consumer requirements.D)
Ensure compliance with applicable regulatory authorities including managing
relationships with various regulatory representatives.E)
Establish and implement an effective vendor audit program.F)
Maintain and ensure the quality and integrity of our products through
receiving, production, storage, handling, shipping and distribution to our
customers. G) Manage training of
personnel within the QA Departments. H)
Handle customer complaint investigations, customer response procedures, and
legal issues. I)
Implement an effective internal audit program that will ensure compliance
with regulatory and customer requirements.
J) Work with customers to
ensure product quality standards are maintained. Represent the
company at customer sponsored quality summits or other forums
K) Manage food security issues.
L) Manage product specification
and label approval including an internal specification and controlled
document repository. M) Department budget
control and development N) 25% Travel
required. O) Other duties as
assigned.
QUALIFICATIONS To perform this job successfully, an individual must be
able to perform each essential duty satisfactorily. The requirements listed
below are representative of the knowledge, skill, and/or ability required.
Reasonable accommodations may be made to enable individuals with
disabilities to perform the essential functions.
EDUCATION and/or
EXPERIENCE Bachelor’s degree (B.
A.) in food science or related from a four-year college or university;
minimum five (5) years experience in a similar capacity with a food
manufacturing entity or equivalent combination of education and
experience. Prefer certification in statistical process control, thermoprocessing, or HACCP.
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