Quality Manager – Crowley, LA
· Job ID:
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Food Safety, HACCP Coordinator, QA Management
Quality Manager / Food Safety
SUMMARY: Direct and oversee the implementation of food safety programs, quality systems (HACCP, ISO22000), and regulatory compliance consistent with USDA, FDA regulations, cGMP compliance. Verify adequacy of food safety and quality programs through routine plant inspections and documentation reviews.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
> Direct and monitor the following quality improvement programs: Hazard Analysis and Critical Control Point (HACCP) programs; Sanitation Standard Operation Procedures (SSOP); Sanitation Performance Standards (SPS); raw materials and finished products testing programs; equipment and facility sanitation; pest control and quality and food safety training programs. > Ensure full compliance with all quality assurance standards and company requirements.
> Initiate, track and verify effectiveness of quality and food safety programs through monthly inspections and sanitation and HACCP reviews.
> Monitor and enforce Good Manufacturing Practices (GMP’s), good hygiene and housekeeping practices.
> Reject raw materials that do not meet specifications. Stop production and/or impound product when an immediate food safety risk is identified. Exclusive responsibility for releasing product that has been placed on hold for quality and food safety reasons.
> Prepare responses to USDA and external/internal audit issues.
> Communicate to Quality Manager any potential food safety issues, GMP activities, audit responses and other issues that might be required.
> Responsibility for the food security policy/program to ensure food security preventative measures are being implemented and routinely audited regarding the manufacturing, handling and storage of all food ingredients as well as finished goods.
> Maintain effective working relationships with personnel, 3rd-Party Auditors, and pest control/sanitation.
> Must have the ability to define problems, collect data, establish facts and draw conclusions. Job responsibilities can require working variable hours and some weekends.
> Ability to work with employees at all levels of the organization as well as third party agencies and regulatory officials.
> Demonstrated ability to influence and provide direction with the ability to communicate effectively both written and verbally. > Up to date with computer technology including Word Excel and PowerPoint.
> Demonstrated knowledge of statistical process control techniques and their application to process control.
> Thorough understanding of food safety science and principles including microbiological food safety risks and corrective actions.
EDUCATION AND EXPERIENCE:
Bachelor’s degree (B.S.) from a four-year accredited college or university, preferably Food Science or Animal Science related science field and at least four years of related food safety and leadership experience.
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