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Description
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Job Summary:
The Quality & Food Safety Manager is
responsible for leading, developing, managing, and executing all quality
systems required within their area of responsibility. This includes working
with customers, suppliers, corporate personnel, and manufacturing staff.
Responsible for the strategic development and auditing of Quality systems
such as, SQF 2000 (Safe Quality Foods), HACCP (Hazard Analysis Critical
Control Points), GMP (Good Manufacturing Practices), SOPs (Standard
Operating Procedures) for plant Quality department while providing day to
day QA leadership to ensure all products shipped are food safe and meet
customer expectations. Responsible for communication of food quality
standards to plant personnel through training, corrective actions, quality
audits, production and facility monitoring.
Job Duties:
Duties may include, but are not limited to the
following:
Maintain and ensure the quality and integrity
of raw materials, packaging materials and finished goods through receiving,
production, storage, handling, shipping and distribution
Maintain Food Safety Fundamentals and the
Food Safety Plan
o Oversee the review and maintenance of the SQF 2000
System;
o Take appropriate action to ensure the
integrity of the SQF 2000 System;
o Communicate to relevant personnel all
information essential to ensure the effective implementation and
maintenance of the SQF 2000 System.
Manage department and facility procedures in
SharePoint document library
Implement and maintain an effective internal
GMP audit program & ensure compliance with regulatory and customer
requirements.
Handle customer complaint investigations
& customer response procedures.
Manage and audit HACCP program compliance.
Coordinate monthly cGMP
facility audits and glass and hard plastic inspections.
Facilitate third party audits and regulatory
agencies inspections, as well as Kosher, Organic, and Non-GMO audits.
Coordinate and participate in mock recalls
Oversee the management of finished product
and raw ingredient specifications along with the maintenance of physicals
standards libraries.
Manage the activities of the QA line
inspection team
Monitor lab results, review QA and QC
documents, environmental monitoring findings and CCP reports.
Manage the process for non-conforming
materials via the routing form and Oracle.
Validate payroll for QA employees through the
EZ Labor payroll system.
Manage the development of all employees for
progress and growth.
Manage QA Department budget
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Requirements
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Minimum Qualifications:
BS degree in Food Safety, Microbiology,
Chemistry, Food Science, or other related field
5+ years of progressive food processing
experience, with at least 3 years in a management/supervision capacity
within a manufacturing environment under HACCP, USDA and/or FDA.
Experience working with quality systems (such
as ISO 9000, ISO22000, TS16949, AS9100, SQF, etc.) is required. SQF
Practitioner certification is a plus.
Experience working directly with customers
and suppliers
American Society for Quality certification,
such as current CQE or CQM status, is a plus.
HACCP Certified from a national/international
recognized and accredited HACCP training firm
Demonstrated proficiency in advanced quality
statistics, measurement system analysis and continuous improvement
Knowledge of:
Attune Eugene products and production
processes;
CFR Title 21 Part 110 (cGMP
in manufacturing, packaging, and holding of Human Food) and CFR Title 21
Part 111 (cGMP in manufacturing, packaging,
labeling, or holding operations for Dietary Supplements)
Kosher and Organic Certifications
Continuous Improvement Initiatives and knowledge
of quality tools such as Six Sigma, SPC, and Quality Trend Reports.
Auditing experience and familiarity with AIB,
Silliker, SQF
Comprehensive knowledge of Food Safety (HACCP
principals, cGMPs, SOPs and SSOPs, Pest Control,
Allergen Control & Recall programs)
Skill in:
Statistical and analytical problem solving
using defined methodologies
Leading development and implementation of
strategic goals and budget/cost control
Personnel and performance management &
work effectively with all levels of the organization
Motivating, coaching, leadership
Planning and implementing preventative
systems
Strategic thinking and decision making
Ability to:
Handle multiple projects simultaneously and
meet deadlines
Analyze processes for Biological, Chemical,
and Physical hazards with understanding of the science and support behind
each type of hazard and each step within a production process
Communicate effectively both verbally and in
writing.
Ensure collaborative relationships with
industry, trade, other associations, regulatory agencies and Hearthside
staff.
Lead best in class behaviors with focus on
food safety, quality assurance, and plant regulatory
Proficiency in: MS Office Suite, SAP, Performance Management system, EzLabor
Work Environment:
Work is primarily done in an office setting.
Frequent production environment exposure
which includes noise, dust, moving machinery, fork lifts, and fluctuations
in temperature.
Physical Requirements:
Sitting at a work station for extended
periods of time
Stand, walk, climb stairs on a frequent basis
Able to lift up to 50 lbs
infrequently
Able to climb ladders infrequently
Work safely with cleaning chemicals
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