Quality Assurance Specialist

The QA Specialist is responsible for ensuring compliance with all food safety programs and regulatory requirements while maintaining high-quality standards. This position plays a critical role in preventing contamination, ensuring product traceability, and protecting brand integrity. Essential Job Functions Implement and monitor Hazard Analysis and Critical Control Point (HACCP) food safety plans, and prerequisite programs such as Sanitation, Good Manufacturing/Distribution Practice (GMP)'s for food storage and distribution, Food Defense, Recall, Allergen Control and Supplier Verification (Vendor's Program). Analyze and develop quality metrics and implement continuous improvement strategies. Conduct food safety audits and inspections at MTC’s suppliers to identify potential hazards and ensure compliance with food safety standards; follow up on corrective actions as needed. Ensure all required documentation for audits, equipment calibration, and HACCP related verification records are completed and maintained as scheduled. Manage and maintain all QA documents for customers, including but not limited to product specifications, raw material specifications (such as origin, quality, food safety standards of ingredients used in production), Audit Certificates (e.g. Audit Checklist, Certificate of Analysis/laboratory test results), letter of guarantee and other food safety-related documents and questionnaires. Implement and oversee warehouse sanitation program and pest control procedures; keep all documentation up to date and available for audit. Coordinate with Administrative Department for facility permits and registration procedures across all MTC branches. Lead to verify imported products’ labeling and ingredients to ensure compliance with applicable US federal and state regulations. Investigate customer complaints related to quality discrepancies in coordination with suppliers, identify root causes and implement, report and execute corrective and preventative actions. Research applicable State and Federal regulations and requirements for products carried by MTC. Implement, maintain, and improve all quality systems for all branches. Develop, maintain, and revise all Quality and Food Safety SOPs, policies and forms for department as needed. Train QA Department staff on MTC quality assurance procedures. Develop QA training programs, curriculum, and materials for all employees to ensure compliance. Coordinate and correspond with governmental agencies (e.g., FDA, USDA, and local health departments) regarding inspections, and accompany inspectors during onsite visits as needed. Conduct laboratory testing when necessary to support quality assurance and food safety verification. Correspond with requests from the sales departments and provide necessary QA support and documentation. Travel to all branches to support food safety and quality-related initiatives and address related issues. Attend Company events and functions outside of normal working hours. Attend semiannual inventory count on designated day, possibly on a weekend. Other duties as assigned. Obligation to answer to all management as requested. Physical Requirements Able to sit and work in an office setting for extended period of time, and also work in warehouse environments. Able to travel by car and airplane. Able to type and use a computer for extended period of time. Able to stand, walk, talk, hear, smell, taste, climb, balance, reach, bend, kneel, and lift and/or move up to 25 pounds occasionally. Working Conditions Noise Level: Normal to loud Location: Indoors, with travel to suppliers’ site and MTC branches as needed. Other Requirements Business level English required. Business level Japanese preferred. Ability to verify product labels in Japanese preferred. Able to work independently and efficiently as a team. Able to adapt to frequent changes in assignments and workload. Bachelor’s Degree in Food Science or a related field strongly preferred. 3+ years of food safety, quality assurance or other relevant experience preferred. Knowledge and Skills Possess intermediate mathematical knowledge such as markups, discounts, counting inventory, weight and measurement conversions, combining, etc. Knowledge of food safety systems and procedures (e.g. HACCP, GMP); training certification in HACCP, GMP or quality systems are a plus. Intermediate proficiency in Microsoft Office. Demonstrate strong documentation and organizational skills and attention to detail. Strong communication, interpersonal, customer service and problem-solving skills. Knowledge of Microsoft Business Central, SAP or other ERP systems. Knowledge of Japanese foods and liquors preferred. #J-18808-Ljbffr