Food Safety Quality and Regulatory Manager

Purpose of the Job The Quality Manager is responsible for leading all food safety, quality assurance, laboratory oversight, and regulatory compliance activities at the Florida-based orange juice processing facility. This role ensures compliance with FDA regulations (21 CFR 117), Juice HACCP (21 CFR 120), USDA Organic (NOP), Kosher certification requirements, and applicable state regulations. The Quality Manager serves as the site’s Preventive Controls Qualified Individual (PCQI) and has the authority to stop production or prevent product release when food safety risks are identified. Accountabilities Food Safety & Regulatory Compliance Serve as Preventive Controls Qualified Individual (PCQI). Maintain and oversee the Food Safety Plan in compliance with 21 CFR 117. Maintain and reassess Juice HACCP Plan per 21 CFR 120, including validation of 5‑log pathogen reduction. Lead FDA inspections and manage regulatory communications. Serve as primary contact for USDA Organic and Kosher certifying bodies. Oversee food defense and food fraud prevention programs. Quality Management System (QMS) Maintain and continuously improve the site Quality Management System. Develop and enforce SOPs, SSOPs, and quality procedures. Lead annual Management Review process. Track and report quality KPIs. Drive corrective and preventive action (CAPA) programs. Laboratory & Production Quality Oversight Oversee microbiological and analytical testing programs. Ensure effective environmental monitoring and sanitation verification. Approve product release documentation and Certificates of Analysis. Lead root cause investigations and corrective actions. Audit & Certification Management Lead internal and external audits. Maintain compliance with USDA Organic and Kosher certifications. Conduct annual mock recall and traceability exercises. Team Leadership Lead, coach, and develop the QC Supervisor, Lab Technician, and QC Technicians. Promote a strong food safety and quality culture. Collaborate cross‑functionally with Production and Operations. Authority Authority to stop production due to food safety risk. Authority to place product on hold and approve or reject product release. Authority to represent the facility during regulatory inspections. Qualifications Bachelor’s degree in Food Science, Microbiology, Engineering, or related field. PCQI certification required. HACCP certification required (Juice HACCP preferred). Minimum 5–7 years of food or beverage manufacturing experience. Minimum 3 years in a quality leadership role. Experience leading FDA inspections required. Knowledge & Skills Hard Skills Proficiency in the English language (written and verbal); Spanish language skills are a plus. Familiarity with quality standards and processes to comply with federal, state, and local regulations. Knowledge of orange juice and beverage processing to perform accurate quality control. Experience in an import/export environment preferred. Strong analytical, critical thinking, and problem‑solving skills to evaluate systems and implement improvements. Proficiency with Microsoft Office (Excel, Word, Outlook, PowerPoint). Soft Skills Strong supervisory and leadership skills. Excellent verbal and written communication skills for reports, meetings, and regulatory interactions. #J-18808-Ljbffr Tradin Organic