The purpose of the Food Safety Manager's function is to ensure a
comprehensive and well functioning quality
system at the facility, the goal of which minimizes risk to food safety,
quality and the environment.
Responsibilities include quality assurance of product from supplier to
sales depot and processes related to ingredient/product receipt, testing,
handling storage, conversion and tracking as well as consumer complaint
resolution, customer, government and internal audits.
Qualified candidate must lead and manage with a systemic and proactive
approach to both Food Safety and Quality Assurance. Must be able to
identify the root cause of all issues and implement solutions that
permanently reduce risk of product failure. Resolution will include
the development of standards, the design and execution of audit programs,
the investigation of process failures and the execution of action plans.
The candidate will work closely with divisional Quality Systems
Manager on initiatives and program creation.
Position requirements include 5-7 years experience,
a BA or BS degree in food science, biology or chemistry.
Proficiency in Microsoft Office programs (Power Point, Excel, Word). Experience in SPC (IPM or other Total
Quality Management programs). Experience in ISO.