Responsible for the development, implementation, measurement, and maintenance
of the Quality and Food Safety systems that assure quality from raw
material approval through finished product evaluation with the ultimate
goal of producing finished product that consistently meets or exceeds the
quality standards necessary for complete customer satisfaction.
Responsible for the Quality Assurance programs that support the
business unit. This responsibility includes the HACCP and related food
safety programs, FQP and related food quality programs, Vendor Assurance,
New Vendor and Raw Material Approval programs, and
Corrective/Preventative Action program.
Manager the Customer Inquiry and Product Specification acceptance
Responsible for the development of raw material and finished product
Responsible for auditing the sites Quality System components in
accordance with corporate policies, procedures, programs, applicable
government regulations and third party requirements.
Perform vendor audits and manage the Vendor Approval process.
Coordinate customer questionnaires and communicate with customers as
required for customer inquires, specifications, investigations, audits,
Ensure the highest level of commitment to Safe Quality Food (SQF) in
order to provide assurance that all products have been produced, prepared
and handled according to the highest possible standards. If the manager
is not at the facility, the responsibilities associated with the job will
Provide input to the R&D department to identify the necessary
information to ensure the success of new product scale up. Provide input
for process improvements and capital expense projects.
Validate the ingredient system processes to insure the highest quality
product including environmental analysis, finished product specification
evaluation, and internal auditing.
Ensure that all safety programs are in compliance with regulatory and
company requirements, to protect the safety of all employees.
Meet or exceed quality levels for all products, by complying with all
procedures and requirements of GMP, HACCP, Safety, and Quality programs
Lead in the application of appropriate statistically based tools to
assess process and product capability.
Systematically assess and report quality system performance against
internal and external standards.
Ensure design verification and validation activities are performed.
Perform other duties and special assignments as needed.
Bachelors degree in a science or technology field with preference to
microbiology and/or food science. Masters degree is a plus. Must be
familiar with QA and QC procedures and systems.
The position requires a minimum of five years in the Food or
Knowledgeable in AIB, Silliker, QAI, SQF and other similar audits.
Must be able to effective communication in written, verbal,
presentations, and by example.
Broad knowledge of physical, chemical and microbiological sciences.
Needs experience in Statistical Process Controls.
Will be traveling approximately 20% of time.