QA Manager

PURPOSE OF ROLE

The Food Safety & Quality Assurance Manager performs numerous essential functions to ensure the safety and quality of all raw and cooked products used and produced by the plant. The FSQA Manager must exhibit a strong work ethic and leadership skills to keep the FSQA department disciplined and focused on being proactive and not reactive. FSQA Manager reports to the V.P. of FSQA.

PRINCIPLE ACCOUNTABILITIES

• Lead the food safety culture in the facility
• Enforce the company's Good Manufacturing Practices Policy
• Verification and Validation of HACCP/FSMA
• Verify and approve quality checks in our automated Compliance System
• Work with the FSQA Technical Services Manager to reassess and revise all QA Policies for compliance with Regulatory (USDA/FDA/APHIS/Export), BRC Standards and Customer Expectations
• Build and maintain relationship with Regulatory Bodies (i.e. On-Site USDA Inspectors)
• Lead the investigation and documentation of foreign material issues
• Lead the investigation and documentation of customer complaints
• Monitor sanitation standard operating procedures and document SSOP's in accordance with the company program
• Manage the Environmental Program (environmental sampling of equipment, drains and raw and finished products)
• Manage pre-operational inspection of equipment and facilities
• Build professional working relationships with all Department Leaders and plant employees
• Monitor and document food security and safety
• Assign FSQA Supervisor tasks and support scheduling of QA Techs
• Review food safety and quality records
• Manage the hold log and lead investigations to determine disposition of product and root cause of hold
• Ensure all 3rd party lab results are reviewed and acted upon
• Monitor internal physical, chemical and sensory characteristics of raw and finished products
• Responsible for understanding lab equipment use and PMs to keep in good-as-new condition (i.e. FOSS Meat Scans, pH meters, Temperature Monitoring Equipment, etc.)
• Train staff on company policies and expectations and HACCP/FSMA
• Manage all plant audits
• Coordinates audit corrective actions
• Be reachable by phone 24/7
• Be flexible with shift hours to support the QA Team as needed for preop and 2nd shift
• Additional duties may be assigned by VP of FSQA and/or FSQA Technical Services Manager

JOB QUALIFICATIONS/ESSENTIAL PHYSICAL DEMANDS

• BS in Food Science, Meat Science, Microbiology, Biology or related field is required (Extensive background and experience can be reviewed and assessed)
• 5 years' experience in food safety & quality
• Meat protein background preferred
• HACCP/FSMA Knowledge
• BRC Knowledge preferred
• RTE experience required for high risk facilities
• Frequently stands, lifts 50 lbs., walks, reaches, stoops, bends, handles product, smells, listens, speaks and sees
• Basic computer skills including MS Word, Excel, PowerPoint
• Must be able to work in extreme temperature
• Must be a team player and be able to work cross-functionally
• Must be able to work unsupervised

WORKING CONDITIONS:

The temperature ranges from 0 degrees in freezers to 110 degrees in the cook rooms. There is exposure to equipment and machinery that are considered to be hazardous. Potential electrical, chemical, and heat hazards are also present. The level of noise is high and constant. Floors are damp and slick. There is forklift traffic present.

PERSONAL PROTECTIVE EQUIPMENT:

Hard hats, ear plugs or muffs, frocks, non-porous steel toe boots, hair nets, and beard nets must be worn at all times within the plant. Cotton and Latex gloves must be worn when handling product or contacting sanitary surfaces at all times for personal safety and product quality.

EMERGENCY TASK AND JOB ASSIGNMENT:

1. FSQA Manager will be responsible for assigning tasks, verifying task completion, and reviewing all records and HACCP paperwork when completed.
2. In the event that the FSQA Manager is not available the QA Supervisor will be responsible for assigning tasks, verifying task completion, and reviewing all records and HACCP paperwork when completed.