Food Safety Quality Assurance Manager – Oklahoma




This position will assure the facility’s food safety and quality systems (programs, SOPs, plans, manuals, etc.) fulfill customer expectations, government regulations, and company requirements. The manager will drive the development, implementation, awareness, continual assessment, and improvement of these systems.


ESSENTIAL DUTIES AND RESPONSIBILITIES (include, but not limited, to the following):


Programs and Activities

  1. Regulatory programs (HACCP, SSOPs, SPSs) are properly designed, implemented, understood, routinely assessed, improved upon, and well maintained. 
  2. GMPs and food safety procedures are understood, instilled at all levels of employment, and monitored throughout all areas of the facility and levels of employment. 
  3. Microbial programs are to be designed, implemented, routinely assessed, improved upon and well maintained. These programs include but are not limited to – environmental monitoring for Listeria spp.; enumeration of APC, generic E. Coli, and Coliform on equipment, air, finished products, and incoming goods; and pathogen testing of products as directed by the company. 
  4. Coordinate external and internal quality / food safety audits for the facility. 
  5. Develop and lead cross-functional teams to drive selected quality or food safety programs. Examples include but are not limited to “monthly food safety facility inspections”, “monthly glass & plastic inspection”, “weekly PRP meetings”, “HACCP team meetings”, and “audit preparation meetings”. 
  6. Interact will USDA/FSIS /FDAofficials. 
  7. Assist the facility manager with instilling ownership to departmental functions by involving them with responses to CARs, NRs, customer comments, HACCP deviations, SSOP non-compliances, GMP infractions, etc.  
  8. Acquire supporting documents for quality / food safety systems. Support decisions of product disposition where food safety or quality attributes are in question.
  9. Maintain a retained product list, well communicate the list on a weekly basis, and persist in effecting decisions that will appropriately result in the removal of product from retained status.
  10. Assist with the development and implementation of training materials addressing food safety and quality system subject matters. Conduct training sessions and prepare others to conduct training sessions specific to food safety and quality system subject matters.
  11. Develop herself / himself professionally, both technically and managerially; and, lead all others in the department in doing the same.
  12. Instill accountability for job performance, attendance, and personal conduct by ensuring company policies are consistently applied to employees.
  13. Manage fixed expenses, labor, and material costs within the department in a fiscally responsible manner. 
  14. Compile meaningful reports and thorough reviews of systems, SOPs, and inspections in a timely manner.
  15.  Fulfill other assignments as given by Advance Corporate Food Safety Systems Integrity Department.




Minimum of a B.S. from an accredited university/college; and approximately three to five years’ related experience and/or training; or equivalent combination of education and experience. Bakery background is a plus. Bi-lingual is a plus.



The manager must have a basic understanding of computer hardware and Microsoft Windows environments. The manager will need to be proficient with software applications to include ROSS, Microsoft Word, Excel, Outlook, Power Point, Kronos, and Project Management / Planning software applications. Telephone skills are required to the extent of making, answering, holding, transferring calls and using voice mail. 



While performing the duties of this job, the employee is regularly required to stand; walk; and use hands to finger, handle, or feel. The employee frequently is required to reach with hands and arms; stoop, kneel, crouch, or crawl; and talk or hear. The employee is occasionally required to sit, climb or balance, and taste or smell. The employee must occasionally lift and/or move up to 85 pounds. There are no specific vision requirements necessary.



While performing the duties of this job, the employee is occasionally exposed to wet and/or humid conditions; moving mechanical parts; high, precarious places; temperatures between 0 and 120 degrees (freezers and oven rooms); and risk of electrical shock. The noise level in the work environment is usually loud.


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