Quality & Food Safety Manager

The Quality Assurance Manager is responsible for leading the Quality Assurance, Food Safety, and Regulatory Compliance programs for a low-acid aseptic beverage manufacturing facility producing dairy-based, plant-based (soy), coffee, creamers, and specialty beverage concentrates for the foodservice market. This position ensures compliance with FDA Low-Acid Canned Foods (21 CFR Part 113, where applicable), FSMA Preventive Controls (21 CFR Part 117), aseptic processing requirements, PMO requirements where applicable, customer standards, and GFSI/FSSC 22000 requirements. The QA Manager provides leadership for QA, sanitation, laboratory, environmental monitoring, supplier quality, and continuous improvement initiatives. Major Job Functions Lead the development, implementation, and continuous improvement of the Juice HACCP Plan, FSMA Preventive Controls Plan, Allergen Control, and Environmental Monitoring Programs. Oversee the implementation and monitoring of preserved product validations, critical control points, and preventive control records to ensure compliance with food safety regulations. Ensure compliance with preservative usage regulations, label declarations, and finished product specifications for preserved juice products. Supervise the QA team, including lab technicians and sanitation staff. Provide ongoing training, coaching, and development. Manage finished product release, hold/release programs, and customer specifications. Maintain internal audit programs, perform mock recalls, and manage third-party inspections and regulatory audits (e.g., FDA, SQF, BRC). Investigate product non-conformances and customer complaints; lead root cause analysis and implement Corrective and Preventive Actions (CAPAs). Manage and verify cleaning validation processes for blending, filling, and CIP systems to prevent microbial and cross-contamination risks. Ensure raw material and ingredient suppliers meet quality requirements; support Supplier Verification Program (SVP) and Foreign Supplier Verification Program (FSVP). Coordinate with R&D, Operations, and Sales teams during new product commercialization to define quality standards and ensure food safety validation. Monitor and verify lab testing results for pH, °Brix, microbiology (e.g., yeast, mold, total plate count), and preservative concentrations. Manage and interact with customers and comply to additional food safety and quality standards of customers. Oversee and manage the facilities food defense program Oversee label and lot code verification, allergen control, and traceability programs. Oversee the quality management system components and software ensure all components are up to date. Develop training and oversee training implementation on all aspects of quality, foods safety, sanitation and regulatory compliance. Oversee and maintain quality inspections, releases and control/disposition of non-conforming materials in ERP (SAP) system. Provide support and assistance to Director of Quality as requested. Combination of office and production floor environments. Must be able to work in refrigerated and ambient conditions. May require occasional weekend or off-shift work during audits, commissioning, or production issues. Required Skills/Abilities/Education Strong knowledge of FDA 21 CFR Part 117, Low-Acid Aseptic Processing requirements, GMPs, and FSSC 22000. Experience managing aseptic low-acid beverage manufacturing (dairy, soy, coffee, or similar), pasteurization validations, and shelf-life determination. Experience with pasteurization validation, preservative efficacy, and shelf-life determination. Proficient in MS Office and QA documentation software. PCQI certification required; HACCP certification required; FSSC/SQF Lead Auditor preferred. Better Process Control School/low-acid food certification. Knowledge of commercial sterility, UHT systems, CIP/SIP validation, environmental monitoring, and laboratory management. Excellent leadership, communication, data analysis, and problem‑solving skills. Internal Auditor Certification (preferred) Bachelor’s degree in Food Science, Microbiology, Chemistry, or related discipline. Minimum 10 years of quality assurance experience in beverage or juice manufacturing. At least 4 years in a Quality Manager supervisory role. #J-18808-Ljbffr International Association for Food Protection