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SUMMARY OF ESSENTIAL DUTIES AND RESPONSIBILITIES:
Coordinate all activities of the Quality Assurance Departments and ensure
food safety and adherence to customer requirements at each facility (Food
Production, Assembly, and Storage facilities). Provide leadership and
technical expertise in standardizing GMPs, SOPs, SSOPs, HACCPs
and other food safety policies and programs. Maintain audit preparedness
and regulatory compliance practices. Champion the development,
implementation, and adherence of the Company’s
Quality Systems Plan and associated policies to ensure compliance with all
applicable customer, regulatory, and internal requirements.
PERSONAL PROTECTIVE EQUIPMENT REQUIRED
A)Obey GMPs for
production areas.
MAJOR DUTIES AND RESPONSIBILITIES:
A) Develop and implement organization wide quality systems plan and
related procedures and programs, including but not limited to HACCP, GMP,
SPC, Foreign Material Control, Food Security and Defense, Recall, IPMP,
etc.
B) Leads and identifies projects for implementation to
drive product quality improvement, customer risk mitigation, and
organizational efficiencies.
C) Establish and maintain product measurement and
testing protocols in accordance with applicable customer and consumer
requirements.
D) Ensure compliance with applicable regulatory
authorities including managing relationships with various regulatory
representatives.
E) Establish and implement an effective vendor audit
program.
F) Maintain and ensure the quality and integrity of our
products through receiving, production, storage, handling, shipping and
distribution to our customers.
G) Manage training of personnel within the QA
Departments.
H) Handle customer complaint investigations, customer
response procedures, and legal issues.
I) Implement an effective internal audit program
that will ensure compliance with regulatory and customer requirements.
J) Work with customers to ensure product quality
standards are maintained. Represent the company at customer sponsored
quality summits or other forums.
K) Manage food security issues.
L) Manage product specification and label approval
including an internal specification and controlled document repository.
M) Department budget control and development
N) 25% Travel required.
O) Other duties as assigned.
QUALIFICATIONS
To perform this job successfully, an individual must be able to perform
each essential duty satisfactorily. The requirements listed below are
representative of the knowledge, skill, and/or ability required. Reasonable
accommodations may be made to enable individuals with disabilities to
perform the essential functions.
EDUCATION and/or EXPERIENCE
Bachelor’s degree (B. A.) in food science or related from a four-year
college or university; minimum five (5) years experience in a similar
capacity with a food manufacturing entity or equivalent combination of
education and experience. Prefer certification in statistical process
control, thermoprocessing, or HACCP.
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