This position is
responsible for ensuring compliance with applicable food laws and regulations
or standards issued by regulatory agencies, as well as company
policies/procedures/standards; Manage and audit HACCP program compliance
internally and audits external suppliers as needed; Participate in and
coordinate all audits including: FDA, AIB, SQF & Customer
inspections. Responsible for the maintenance and implementation of all
plant level procedures that affect the quality or food safety of the
products produced. Performs root cause analysis and corrective actions.
Assure all Food Safety /HACCP information is obtained & integrated
for all product innovations. Assist in coordination of capital spending
for Food Safety projects. Lead HACCP and sanitary design risk
assessments. Other duties as assigned.
This position reports to the QA Manager. Peers include the QA Team
Leaders and the Process Managers.
Position Responsibilities & Duties
A. Development and execution of customer quality programs and systems.
Obtain and maintain HACCP Certification
Obtain and maintain SQF Certification
Conducts Self-assessments and self-audits of Quality Systems
Publishes reports and tracks corrective action
Develops forms/documentation to create and support SOPs
Manages and maintains Allergen Control Program
Champion process improvements and resolution of food safety issues
Employee Food Safety & Quality Training
B. Maintains and verifies that Food Safety, customer related quality
programs, internal quality programs, and regulatory programs are met.
Maintains all Food Safety documentation.
Reviewing daily quality assurance summaries and reports including all
reports that affect the quality or food safety of the products produced
Preparing final product and measuring for various qualities, including
chemical make-up and taste
Evaluating questionable product quality; manages product hold and release
Investigates customer complaints
Monitoring regulatory requirements and maintaining compliance
Determining and maintaining required procedural documentation and certifications
Performs root cause analysis and corrective actions
Internal contacts are most typically the operations management and the
sanitation and distribution managers. External contacts includes
auditors, customers, quality assurance personnel for the vendors,
material sales personnel and religious leaders regarding Kosher issues.
Assignments to this position are generally made in some detail and, due
to the focal point of safety and quality in food products, the work in
progress and completed work is reviewed frequently.
This position requires in-depth material and product knowledge as well as
highly refined analytical skills. In addition, industry, regulatory, FDA,
labeling law and Kosher requirements knowledge is important. Most of
these skills and knowledge may be obtained in relevant job experience, a
college degree with a science emphasis is a plus.
Educational Level: B.S Degree in Chemistry, Food Science or a related
field is preferred.
Related Experience: Five years of related experience and familiarity with
all areas of Food Safety. Demonstrated knowledge of HACCP programs and
documentation and root cause/corrective action analysis. Excellent
Microsoft Office suite skills are required (Excel, Access, Word, etc.)
Very strong proofreading, filing, oral and written communication, and
organization skills needed.