QA Manager

Job Description

Job Description

Role Description

Agostino Foods is seeking a General QA Manager to lead and oversee quality assurance and food safety

programs across its Fallsington and Bristol, Pennsylvania facilities. This is a full-time, on-site, multi-site leadership

role with the majority of hands-on presence focused at the Fallsington facility and ongoing oversight of the raw

production facility in Bristol.

The General QA Manager reports to the President and the Director of Costing and Efficiencies and works closely

with Operations, Scheduling, Maintenance, and other cross-functional leaders to align food safety, product quality,

regulatory compliance, operational efficiency, and cost control.

The role provides direct leadership to the current Quality Assurance team, consisting of a QA Manager and two

QA Technicians, and serves as the senior on-site quality and food safety authority for production, product release,

regulatory compliance, and corrective action decisions.

Key Responsibilities

 Lead and manage the company’s Quality Assurance and Food Safety programs across the Fallsington and

Bristol facilities.

 Provide hands-on leadership, direction, coaching, and accountability for the QA Manager and two QA

Technicians, including work priorities, training, performance expectations, and coverage planning.

 Develop, implement, maintain, and continuously improve quality systems, policies, SOPs, records,

specifications, and documentation for both cooked and raw operations.

 Ensure compliance with USDA requirements, applicable FDA and FSMA requirements, HACCP plans,

customer standards, and other relevant food safety and regulatory expectations.

 Provide hands-on, day-to-day oversight of production processes with primary focus on the Fallsington facility,

including active presence on the manufacturing floor and direct responsibility for the sous vide cooking line.

Ensure validated cooking schedules, time and temperature parameters, HACCP plans, and critical control

points are consistently executed, verified, and documented. Serve as the senior quality and food safety

authority for sous vide operations, including review and approval of production schedules, schedule changes,

cook deviations, product release, and product disposition decisions. Maintain authority to place product on

hold, stop production, prevent shipment, or require corrective action whenever food safety, regulatory, or

quality standards are at risk.

 Maintain oversight of quality systems and food safety programs at the Bristol raw facility, including raw

material controls, sanitation, process monitoring, traceability, product holds, and regulatory readiness.

 Travel regularly between the Fallsington and Bristol facilities, which are approximately six miles apart, based

on production schedules, audits, investigations, staffing needs, and operational priorities.

 Partner with Operations and Scheduling to ensure production plans, especially sous vide cook schedules, are

achievable, compliant, properly documented, and aligned with validated process requirements.

 Work with the Director of Costing and Efficiencies to identify and reduce quality-related waste, rework,

downtime, nonconformances, and other avoidable costs without compromising food safety or regulatory

compliance.

 Lead internal audits and coordinate USDA, customer, certification, and third-party audits or inspections across

both sites.

 Own corrective and preventive action processes, including containment, root-cause analysis, action planning,

implementation, documentation, and verification of effectiveness.

 Monitor and report quality metrics, audit findings, customer complaints, deviations, holds, rework, and

emerging risks to company leadership.

 Maintain recall readiness, traceability, crisis response, and product withdrawal procedures, including periodic

testing and continuous improvement of response plans.

 Promote a strong food safety and quality culture through visible floor leadership, employee training, clear

standards, and consistent follow-through.

Qualifications

 Strong knowledge of food safety, quality control, regulatory compliance, and quality assurance best practices

in a USDA-regulated manufacturing environment.

 Experience with HACCP, internal auditing, process improvement, root-cause analysis, and corrective and

preventive action programs.

 Proven leadership experience managing quality personnel and working across production, operations,

scheduling, sanitation, and maintenance teams.

 Ability to make timely, independent decisions regarding product holds, production stoppages, corrective

actions, product release, and regulatory risk.

 Strong analytical, problem-solving, organizational, documentation, and communication skills.

 Bachelor’s degree in Food Science, Quality Management, Microbiology, or a related field, or equivalent

relevant experience.

 Experience with sous vide, ready-to-eat, cook-chill, meat processing, or multi-site food manufacturing

operations is strongly preferred.

 HACCP and PCQI certifications are preferred.

Work Environment and Expectations

 Full-time, on-site role with regular presence on production floors in refrigerated and manufacturing

environments.

 Primary work location is Fallsington, with routine same-day travel to the Bristol facility approximately six miles

away.

 Flexibility to support production issues, audits, regulatory matters, or food safety events outside normal

business hours when required.

\nCompany Description

Great Company culture

Company Description

Great Company culture